New Orleans Shrimp Bisque |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A Traditional recipe from New Orleans for Shrimp Bisque. Zesty. Laissez les bon temps rouler! Ingredients:
1-1/4 lbs headless shrimp in shells |
1/4 cup butter |
1/2 cup finely diced onion |
1/2 cup finely diced celery |
1 minced garlic clove |
2 tablespoons all purpose flour |
2 tablespoons tomato paste |
3 cups milk |
2 cups shrimp stock; * see recipe |
1 dried bay leaf |
1/2 teaspoon dried crushed basil leaves |
1/2 teaspoon tabasco hot sauce |
1/4 teaspoon salt |
1/4 cup thinly sliced green onion |
Directions:
1. Shell and devein the shrimp, reserving the shells for the shrimp stock*.
2. Melt the butter and sauté the onions, celery and garlic for about 5 minutes or until tender. Stir in the flour and tomato paste and cook for about 1 minute longer. Remove the pot from the heat.
3. Gradually stir in milk and broth to form a smooth mixture. Add the bay leaf, basil, Tabasco Hot Sauce and salt. Return to heat, bring to a boil; reduce heat and simmer for 10 minutes.
4. Turn up the heat, add the shrimp and cook, stirring constantly, until the shrimp are pink.
5. Remove from heat and stir in the sliced green onions. Serve with soda crackers.
6. *Note: See recipe for Shrimp Stock.
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