"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

Shrimp & Corn Bisque Recipe

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This recipe for Shrimp & Corn 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:  
Cassie Brignac
Added: Tuesday, July 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tub onion seasoning mix
3/4 cup flour for roux
3/4 cup of oil for roux
1 large carton of half & half
2 cans corn
2 cans creamed corn
1 can rotel
1 capful of liquid crab boil
2 large potatoes
2 lb peeled shrimp
1 tsp. garlic powder
1 tsp. tony's

Directions:
Directions:
Peel potatoes, cube, & set aside. Make roux in a large stock pot with flour & oil. Keep it light. Add onion mix & saute until limp. Add half & half, corn, rotel, garlic powder, tony's, crab boil, & potatoes. Bring to a boil then reduce heat to medium. Cook until potatoes are almost done stirring frequently. Add shrimp & continue to cook on medium for about 15 minutes. Serve hot in a soup bowl. Very good with crackers!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I usually end up having some left to freeze & it keeps very well in the freezer.

 

 

 

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