Shrimp Bisque Photo
Shrimp Bisque

YIELD Makes 4 servings


1/4 cup butter or margarine
1 pound medium raw shrimp, peeled, deveined and coarsely chopped into 1/2-inch pieces
2 large green onions, sliced
1 large clove garlic, minced
1/4 cup all-purpose flour
1 cup Fish Stock (recipe) or canned chicken broth
3 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
Dash ground red pepper
2 tablespoons white wine (optional)
Lemon peel twists and sliced green onion tops
Whole shrimp for garnish


  1. Melt butter in large saucepan over medium heat. Cook and stir shrimp, onions and garlic in butter until shrimp turns pink and opaque. Remove from heat.
  2. Blend in flour. Cook and stir just until bubbly. Stir in Fish Stock and cook until bubbly. Cook 2 minutes, stirring constantly. Remove from heat.
  3. Process soup in small batches in food processor or blender until smooth. Return soup to saucepan.
  4. Stir in half-and-half, salt, lemon peel, red pepper and wine. Heat through. Garnish, if desired.
This recipe appears in: Soups
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