"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sultry Shrimp Bisque Recipe

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This recipe for Sultry Shrimp Bisque, by , is from Cooking in Stilletos! Some men think that's HOT!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindy Hurd
Added: Monday, March 23, 2009


3 tbsp butter
3 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp white pepper
1 tsp Cajun seasoning
1 tsp chicken bouillon granules
2 tbsp finely chopped onion
2 cups half-and-half cream
1 cup white wine
1 pound medium shrimp -- peeled and deveined

1. In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend half and half cream and wine into mixture. Mix in shrimp. Turn the temperature to medium heat and continue stirring until the mixture thickens.
2. Serve and enjoy!




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