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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp and Artichoke Bisque Recipe

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This recipe for Shrimp and Artichoke Bisque is from The Clark, Flannery, Rhoads/Warner Family Cookbook Project, 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:  
1/4 lb butter
1 medium yellow onion, minced
1/4 c flour
1 q chicken stock
1 c clam juice
2 c half and half
1 cup heavy cream
1 tsp Worcestershire sauce
2 T tabasco
1/4 c pimientos, diced
1 T paprika
1 10 oz can artichoke hearts, chopped
1/4 lb bay shrimp
Directions:
Directions:
In a large stock pot place the butter and heat it on medium high until it has melted. Add onions and saute them for 4 to 5 minutes, or until they are lightly browned.
Add flour and whisk it in.
Add chicken stock and clam juice. Whisk the mixture for 2 to 3 minutes, or until it is smooth.
Add the half and half and stir it in. Add the heavy cream and stir it in. Bring the bisque to a boil.
Add the remaining ingredients and then reduce the heat to low. Simmer the bisque for 1/2 hour.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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