"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Brandied Shrimp Bisque Recipe

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This recipe for Brandied Shrimp Bisque, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Food For Thought
Added: Thursday, April 17, 2008


1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. butter
2 c. half-&-half, divided
1 lb. fresh shrimp, cooked and peeled
6 T all-purpose flour
2 c. whole milk
2 c. chicken broth
2 T brandy
3 T. ketchup, optional
salt and white pepper
1/4 c. sherry, optional-if used omit salt
artichoke hearts
GARNISH; sliced shrimp and lemon zest

Saute celery and onion in butter over medium heat in large saucepan. Saute until opaque. Remove vegetables, and reserve butter in pan. In food processor, blend vegetables with 1 c. half-&-half. Add shrimp and process a few more seconds. Reheat butter in saucepan over medium heat. Whisk in flour until smooth. Gradually stir in remaining 1 c. half-&-half, milk, and chicken broth to make a light white sauce. When sauce thickens, add pureed shrimp and vegetable mixture. Add brandy, ketchup and salt and pepper to taste. Serve hot.
GARNISH and pass a small pitcher of sherry when serving.

Number Of Servings:
Number Of Servings:
4 to 6




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