Soups.ShrimpBisque History
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July 07, 2013, at 11:06 PM
by -
Changed lines 14-15 from:
Servings: 4 to 6
to:
Servings: 4 to 6\\
Attach:ShrimpBisque.jpg\\
Attach:ShrimpBisque.jpg\\
July 07, 2013, at 11:04 PM
by -
Added lines 1-33:
Name: Shrimp Bisque\\
Key Ingredient: tiny cooked shrimp\\
Preparation: cook, food processor, heat\\
Cuisine: American\\
Source: The Oregonian FOODday/30 October 2001/Mrs. Wilkes' Boardinghouse Cookbook\\
Food Group: seafood\\
Meals: lunch, dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: :40\\
Comments: "The combination of shrimp and tomatoes is a signature of Savannah," according to Wilkes' cookbook. This elegant recipe is as easy as it looks.\\
Servings: 4 to 6
4 tablespoons butter or margarine\\
1 small onion, finely chopped\\
2 teaspoons paprika\\
1 teaspoon salt\\
1/2 teaspoon black pepper\\
1/4 cup all-purpose flour\\
2 cups half-and-half\\
1 cup milk\\
1 pound tiny cooked shrimp\\
1 (10-1/2 ounce) can condensed cream of tomato soup\\
1/2 cup white wine or sherry\\
1 tablespoon lemon juice\\
Dash Tabasco sauce
Melt butter in a medium saucepan. Saute the onion until soft. Add paprika, salt and pepper. Cook for 1 minute. Add flour and stir until smooth. Pour in the half-and-half and milk and cook until thickened. Remove from heat.
Pour into a food processor; add the shrimp and blend until smooth. Return to saucepan. Add tomato soup, wine, lemon juice and Tabasco. Heat until almost boiling.
Key Ingredient: tiny cooked shrimp\\
Preparation: cook, food processor, heat\\
Cuisine: American\\
Source: The Oregonian FOODday/30 October 2001/Mrs. Wilkes' Boardinghouse Cookbook\\
Food Group: seafood\\
Meals: lunch, dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: :40\\
Comments: "The combination of shrimp and tomatoes is a signature of Savannah," according to Wilkes' cookbook. This elegant recipe is as easy as it looks.\\
Servings: 4 to 6
4 tablespoons butter or margarine\\
1 small onion, finely chopped\\
2 teaspoons paprika\\
1 teaspoon salt\\
1/2 teaspoon black pepper\\
1/4 cup all-purpose flour\\
2 cups half-and-half\\
1 cup milk\\
1 pound tiny cooked shrimp\\
1 (10-1/2 ounce) can condensed cream of tomato soup\\
1/2 cup white wine or sherry\\
1 tablespoon lemon juice\\
Dash Tabasco sauce
Melt butter in a medium saucepan. Saute the onion until soft. Add paprika, salt and pepper. Cook for 1 minute. Add flour and stir until smooth. Pour in the half-and-half and milk and cook until thickened. Remove from heat.
Pour into a food processor; add the shrimp and blend until smooth. Return to saucepan. Add tomato soup, wine, lemon juice and Tabasco. Heat until almost boiling.