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Creamy Shrimp Bisque Recipe

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Creamy Shrimp Bisque image
Gary Ledbetter, 1988


This recipe for Creamy Shrimp Bisque, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lucy Younger Ledbetter
Added: Monday, March 23, 2009


1 1/2 pounds fresh raw shrimp with shells
6 Tablespoons butter
2 Tablespoons chopped onion
3 cups warm milk
1 cup heavy cream
1/4 teaspoon kosher salt
1 dash cayenne pepper
1/4 teaspoon nutmeg
2 Tablespoons fresh parsley or chives

Melt butter in a stock pot, but do not brown. Shell and de-vein shrimp. Saute shells for 2 minutes, then discard shells. Saute shrimp and onions in butter, until shrimp is firm and white, about 3 minutes. Place all ingredients in a blender, then return to stock pot. Add milk and cream. Heat thoroughly, but do not boil. Add salt, cayenne, and nutmeg. Serve at once. Top with parsley or chives.




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