"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Shrimp and Corn Bisque Recipe

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

Becky Dillard
Added: Tuesday, November 15, 2005


1 Lb. Butter
2 onions chopped
4 ribs celery, chopped
1 bell pepper, chopped
1 qt. chicken stock
1 qt. heavy whipped cream
1 tsp. white pepper
1 tsp. garlic powder
1/2 oz. Tabasco
2 lbs. frozen corn
1 bunch chopped onon tops
1 cup blond rous (see recipe)
2 lbs. cooked shrimp

Saute butter, onoins, celery, and bell pepper until cooked, add chicken stock. Let boil for 15 minutes, add heavy whipping cream, pepper, garlic, powder, Tabasco, corn, onion tops and thicken with blond roux. Put shrimp in bowl and add to prepared mixture.

Blond Roux
1/2 cup oil
1/2 cup flour

Heat oil in heavy-bottomed skillet or pot. Ad flour and whisk constantly until roux is golden in color (about 4 to 5 minutes)

Number Of Servings:
Number Of Servings:




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