"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Marty's Corn And Shrimp Bisque Recipe

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This recipe for Marty's Corn And Shrimp Bisque, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marty Poche
Added: Monday, July 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. Shrimp soaked in crab boil. (1 lb crabmeat optional)
3 large Onions
1 large Bell pepper
1 c. Shallot (greens only)
1/2 c. Parsley
1 tbsp Garlic, minced
4 sticks of Butter
1 gal. low fat Milk
2 qt. Half and Half
1 pt. of Heavy Cream
6 cans Cream Style Corn
3 cans Corn
1 can Cream of Celery
1 can Cream of Shrimp
3/4 c. Flour
Season to taste

Directions:
Directions:
In a large pot, saute' onions and bell peppers in butter until onions are clear. Add shrimp and cook until shrimp turn pink. Stirring frequently, slowly add flour and keep stirring. It will thicken alot, TRY NOT TO LET IT STICK. Slowly, add half & half, heavy cream and milk. Add cream of celery and cream of shrimp soups. Add corn, garlic, parsley and greens. Season to taste. Cook on low to medium heat for 45 minutes. ** Note - if soup isn't thick enough add another can of cream style corn** Enjoy!!!!

Number Of Servings:
Number Of Servings:
25
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
USE A POT WITH A THICK BOTTOM TO PREVENT SCORCHING.

 

 

 

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