"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 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.

Contributor:  
Contributor:  
Becky Dillard
Added: Tuesday, November 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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:
6

 

 

 

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