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Marty's Corn And Shrimp Bisque Recipe

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This recipe for Marty's Corn And Shrimp Bisque is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. Shrimp soaked in crab boil. (1 lb crabmeat optional)
3 large Onions
1 large Bell pepper
1 c. Shallot (greens only)
1/2 c. Parsley
1 tbsp Garlic, minced
4 sticks of Butter
1 gal. low fat Milk
2 qt. Half and Half
1 pt. of Heavy Cream
6 cans Cream Style Corn
3 cans Corn
1 can Cream of Celery
1 can Cream of Shrimp
3/4 c. Flour
Season to taste
Directions:
Directions:
In a large pot, saute' onions and bell peppers in butter until onions are clear. Add shrimp and cook until shrimp turn pink. Stirring frequently, slowly add flour and keep stirring. It will thicken alot, TRY NOT TO LET IT STICK. Slowly, add half & half, heavy cream and milk. Add cream of celery and cream of shrimp soups. Add corn, garlic, parsley and greens. Season to taste. Cook on low to medium heat for 45 minutes. ** Note - if soup isn't thick enough add another can of cream style corn** Enjoy!!!!
Number Of Servings:
Number Of Servings:
25
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
USE A POT WITH A THICK BOTTOM TO PREVENT SCORCHING.

 

 

 

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