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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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One of my girlfriend's got me started cooking bisques, and this one turned out to be one of my family's favorite dishes. Ingredients:
1 stick of butter |
1/2 cup finely chopped white onion (approx. 1/2 onion) |
1/2 cup finely chopped celery (approx. 2 stalks) |
1/2 cup all-purpose flour |
1 tablespoon tomato paste (optional) |
1 (14 oz) can hunt's petite diced tomatoes (drained) |
2 teaspoons paprika |
2 teaspoons tony chachere's original creole seasoning |
1 teaspoon salt |
1 teaspoon pepper |
2 (14 oz) cans chicken broth |
2 1/2 cups milk |
1 pint heavy whipping cream |
1 lb small shrimp (cooked, deveined, shelled and cut in half) |
Directions:
1. In a large soup pot sauté onion and celery in butter, and cook down until veggies are soft, and start to look slightly clear.
2. Stir in flour and cook 2 minutes.
3. Stir in tomatoes, tomato paste (optional), and seasonings.
4. GRADUALLY add liquids, stirring constantly. Let come to a boil, then turn heat down to simmer. Let simmer for 20 minutes or until warmed through.
5. Add shrimp and stir. Allow to cook an addition 2-5 minutes until warmed through.
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