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  1. #11
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    Re: shrimp bisque

    Please help me out here McGregor... Couple of questions in red in the quote below.

    Quote Originally Posted by MacGregor
    made shrimp bisque tonight..

    the boy demolished his, the girl asked for seconds, as did the wife.

    guess it was good.

    2 cloves garlic, crushed
    2 cups white wine
    2 tsp celery salt
    pinch of cumin
    pinch of basil

    throw your pound of cleaned shrimp (60-90 ct) in there Into the mix above?,

    bring to a boil and remove the shrimp, they'll be just cooked enough..

    add a few tablespoons of white roux (equal parts oil and flour fried together a bit) to the leftover water What water?

    + 2 more cups of water
    small can of tomato paste
    few dashes of hot sauce
    salt/pepper to taste.. bring to a simmer and it'll thicken up.

    add a quart of heavy cream, half cup of sour cream, and the shrimp, stir till heated and serve.

    takes all of 20 minutes to do, and beats most fancy restaurant bisques out there
    I do love bisque with some fresh french bread and butter.
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  2. #12
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    Re: shrimp bisque

    yeah, throw your pound of cleaned shrimp (deveined but leave the shell on for flavor) into the mix of water/wine

    when you take the shrimp out, that'll be the leftover water that you add the roux into it
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  3. #13
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    Re: shrimp bisque

    Thanks. I didn't see any water in the first part of the recipe, just the wine.

    Gonna try this soon!
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  5. #14
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    Re: shrimp bisque

    Quote Originally Posted by kelbro
    Thanks. I didn't see any water in the first part of the recipe, just the wine.

    Gonna try this soon!
    Kelbro,
    Just a cooking tip. Never throw away all your cooking water for just about anything until you are sure you don't need it. Besides being half Slovak I am also half Italian and that is a classic method of slightly thickening pasta sauces by adding a ladle of cooking water to your sauce.

    Here's another and it is similar. Whenever you boil vegetables, shellfish, etc. if you have room in the fridge/freezer save the liquid and use it in stocks/gravies. You then have an flavor boost instead of using pre-made stuff (cans, etc.). Save it in a plastic container or even in ice cube trays for smaller portions.
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  6. #15
    Tenderfoot
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    Do you love and know how to cook? Even if you do not know how, I want to advise one recipe.

    How To Fry Fresh Shrimp


    The recipe is easy enough and you will be satisfied.

    Fried-Shrimp-prev.jpg
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  7. #16
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    Shramp! It's a ca'jun delight!The worst part about shramp is the after smell from cleaning and frying shramp! Do it outside. Same thing with crabs! Crawfish!

    My little woman hates all the above! Lol!


    ca'jun56
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  8. #17
    Deadeye
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    Sounds like a good one to try. Thanks for sharing it.
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    Shy Star 23, welcome looks good, on I am hungry.
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  10. 08-06-2019, 07:33 AM

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