Shrimp Bisque/1h29 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Celery-diced fine,
1/2 cup: Onion-diced fine,
1 cup: Mushrooms-fresh, sliced
1 cup: Shrimp-diced,
1 pint: Fish stock,
1/2 cup: Flour, scant
1 pint: Milk-whole, warm
1/2 cup: Tomato puree,
Salt & pepper to taste,
2 tbsp: Sherry. or to taste,
Directions:
Heat half the butter in a non-stick skillet un- til it bubbles. Add
celery, onion, mushrooms & shrimp. Saute only until the onions are
clear & the celery a little pliable. Add fish stock. Melt the other
half of the butter in a 2-qt. saucepan & stir in the flour to make a
roux. Add the warm milk, stirring constantly until the mixture
thickens & is thoroughly blended. Combine with the fish stock
mixture, tomato puree, salt and pepper. If too thick, correct with a
bit more milk. Splash in the sherry and serve hot.
Source from luhu.jp
celery, onion, mushrooms & shrimp. Saute only until the onions are
clear & the celery a little pliable. Add fish stock. Melt the other
half of the butter in a 2-qt. saucepan & stir in the flour to make a
roux. Add the warm milk, stirring constantly until the mixture
thickens & is thoroughly blended. Combine with the fish stock
mixture, tomato puree, salt and pepper. If too thick, correct with a
bit more milk. Splash in the sherry and serve hot.
Source from luhu.jp