"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shrimp Bisque Recipe

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This recipe for Shrimp Bisque, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Whats Cooking News Journal
Added: Monday, May 25, 2009


Poached Shrimp:
8 cups water
1/4 cup sliced onion
1 clove garlic
1 bay leaf
2 celery ribs with leaves
1 1/2 Tbs salt
1 1/2 - 2 lbs raw shrimp
1/2 lemon, in slices

The Bisque:
1 1/2 lb poached shrimp
6 Tbs butter
4 Tbs grated onion
3 cup warm milk
1 cup cream
salt to taste
paprika to taste
white pepper to taste
A grating of nutmeg
3 Tbs sherry
2 Tbs parsley or chives

Poached shrimp:
Simmer the first 6 ingredients for 5 minutes. Wash drain and add the shrimp and lemon slices. Simmer for about 5 minutes, until shrimp are pink. Drain immediately. Chill if not using right away.

The bisque:
Remove the shell and veins from the poached shrimp. Put the shrimp through a meat grinder or blender. In the top of a double boiler over hot water, cook the butter and onion, covered. Add the ground shrimp and milk. Cook 2 minutes. Stir the cream in slowly, heating, but not boiling. Add the remaining ingredients to taste and serve at once. Makes about 5 cups.




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