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Name:Shrimp Bisque - 2007 cookoff Contributor:Katy King
Description:Shrimp Bisque - 2007 cookoff Posted:2007-10-23
Key words:shrimp Category:Soups
ID:847 Updated:2007-10-25 07:11:43
Ingredients:3/8 c. butter
3/4 c. flour
3 c. fish stock
a little extra chicken stock
2 red bell peppers
1 c. chopped onion
1.5 lb shrimp meat (we used cooked frozen deveined)
3/4 c. tomato sauce (but try tomato paste next time, and less of it)
some paprika
ground white pepper
hot sauce to taste
dash of Worcestershire
1/4 c. Aberlour scotch, or sherry, or what have you.
1 c. cream, preferably seaweed-free
Preparation:In a medium-sized heavy skillet, melt butter and cook flour to make a roux.
Add stock to roux, stirring. Set aside.

In soup pot, saute peppers and onion in olive oil until cooked.
Add the stock + roux to soup the pot.
Add shrimp, tomato sauce, paprika, pepper, hot sauce, Worcestershire and scotch.
Simmer for a few minutes, and turn off the burner.
Add cream and blend until smooth, without making a terrific mess.

Add another 0.25 lb shrimp meat or so, if you like.
Notes:Eli and I took bits and pieces from 2-3 different shrimp bisque recipes we found, and ended up with this.
Equipment:Serves one Cookoff.

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