Shrimp bisque/1h29
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Celery-diced fine |
| ½ | cup | Onion-diced fine |
| 1 | cup | Mushrooms-fresh, sliced |
| 1 | cup | Shrimp-diced |
| 1 | pint | Fish stock |
| ½ | cup | Flour(scant) |
| 1 | pint | Milk-whole,warm |
| ½ | cup | Tomato puree |
| 1 | x | Salt & pepper to taste |
| 2 | tablespoons | 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.