Shrimp bisque/1h29

6 Servings

Ingredients

Quantity Ingredient
½ cup Celery-diced fine
½ cup Onion-diced fine
1 cup Mushrooms-fresh, sliced
1 cup Shrimp-diced
1 pint Fish stock
½ cup Flour(scant)
1 pint Milk-whole,warm
½ cup Tomato puree
1 x Salt & pepper to taste
2 tablespoons Sherry. or to taste

Directions

Heat half the butter in a non-stick skillet un- til it bubbles. Add celery, onion, mushrooms & shrimp. Saute only until the onions are clear & the celery a little pliable. Add fish stock. Melt the other half of the butter in a 2-qt. saucepan & stir in the flour to make a roux. Add the warm milk, stirring constantly until the mixture thickens & is thoroughly blended. Combine with the fish stock mixture, tomato puree, salt and pepper. If too thick, correct with a bit more milk. Splash in the sherry and serve hot.

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