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Shrimp Bisque Recipe

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This recipe for Shrimp Bisque, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, November 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds shrimp
1 large onion, chopped
2 tablespoons chopped celery
2 tablespoons butter
2 tablespoons flour
2 quarts water
1/2 cup bread crumbs
Salt and pepper

Shrimp Balls:
2 tablespoons chopped green onions
1/8 cup butter [2 tablespoons]
4 tablespoons fine bread crumbs
1 egg yolk

Directions:
Directions:
Peel and clean shrimp and run through a neat grinder. Sauté onion and celery in butter, add flour, and cook about 2 minutes. Gradually add water and, when blended, add shrimp. Cook 15 to 20 minutes. Add bread crumbs, cook a few minutes, remove from fire, and strain to separate liquid and shrimp mixture. Set aside half of shrimp mixture for shrimp balls and put the other half back into the soup. Purée, season, and set aside.
To make shrimp balls: Sauté shallots in butter and add reserved shrimp mixture and bread crumbs. Moisten with 4 tablespoons soup. Remove from fire and beat in egg yolk. Let cool and roll into balls about the size of walnuts. Heat in oven at 350 degrees F. about 5 to 6 minutes. Put at least 2 shrimp balls in each serving.

Number Of Servings:
Number Of Servings:
yields about 2 quarts.
Personal Notes:
Personal Notes:
Reference: http://www.labellecuisine.com/archives/surprise/caribbean_room.htm

 

 

 

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