shrimp bisque
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  1. #1
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    shrimp bisque

    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, 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 + 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
    one if by 45-70, Two if by 444....

  2. #2
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    Re: shrimp bisque

    next time I cook shrimp I'll try it sounds good
    thx
    Endeavor to Persevere

  3. #3
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    Re: shrimp bisque

    Hi MacGregor, It sounds enticing and good to eat. I may use some larger shrimp and heat it a little longer. Marla

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    Re: shrimp bisque

    That sounds great and easy to prepare.

  6. #5
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    Re: shrimp bisque

    it's a "quick bisque" recipe, not really a proper preparation, but gets the job done. my usual bisque recipe takes around 3 hours.
    one if by 45-70, Two if by 444....

  7. #6
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    Re: shrimp bisque

    Heavy cream, crean cheese and shrimp? Sounds great, but I'll have to double up on the Lipitor before I try that one! Might just try it this weekend. Thanks!
    If you know the enemy and know yourself, you need not fear the result of a hundred battles. If you know yourself but not the enemy, for every victory gained you will also suffer a defeat. If you know neither the enemy nor yourself, you will succumb in every battle.”
    Sun Tzu, The Art of War

  8. #7
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    Re: shrimp bisque

    sour cream, but yeah... hehe
    one if by 45-70, Two if by 444....

  9. #8
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    Re: shrimp bisque

    Sounds Yummy

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    Re: shrimp bisque

    MacGregor,
    You seem to know your way around the kitchen. But here's a tip you may use in your longer recipe but will work just as good in this one. Throw the shells in with the shrimp, there is a ton of flavor in them itty bitty shells! And they are easy enough to separate ftrom the shrimp. BTW, that shell trick works great with any other crustacean too.
    35 shooter likes this.
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  11. #10
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    Re: shrimp bisque

    yeah, i wasn't clear, the shells were on the shrimp for the initial boil
    drjjpdc likes this.
    one if by 45-70, Two if by 444....


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