"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Shrimp and Corn Bisque Recipe

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This recipe for Shrimp and Corn Bisque, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Dyer
Added: Saturday, January 24, 2009


2 T olive oil
2 shallots, very thinly sliced
1/2 sweet onion, very thinly sliced
4 T margarine
1/4 c flour
3 c chicken stock
1 c milk
1 c small cooked shrimps, peeled and deveined
1 1/2 c corn
1/2 tsp fresh chopped dill
hot pepper sauce
1/2 c light cream
sprigs of dill, to garnish

Heat olive oil in a saucepan. Add the onion and shallots and cook over low heat for 8-10 minutes until soft but not brown. While the onion is cooking, melt the margarine in a medium pan; add the flour and cook for 1-2 minutes, stirring. Stir in the stock and the milk, bring to a boil and cook for 5-8 minute, stirring often. Cut each shrimp into two or three pieces and to the onion with the corn and dill. Cook for only a couple of minutes and remove from the heat and set aside. Add the sauce mixture to the shrimp and corn mixture and mix well. Take small batches of the mixture and puree it in a blender or food processor until smooth. Return the pureed soup to the saucepan and season with salt and pepper and hot pepper sauce to taste...stir in the cream. Heat the soup to almost boiling while stirring frequently. Divide among 4 soup bowls and garnish with remaining dill sprigs.




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