Shrimp Bisque Orleans
This recipe is my adaptation of the one I found many years ago in "Louisiana Cookin'" by the McIlhenny Company, makers of the original Tabasco sauce.
Yield
6 servingsPrep
10 minCook
25 minReady
35 minIngredients
1/2 stick (4 Tbs.) light margarine
1 large yellow onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
2 Tbs. flour
2 Tbs. low sodium tomato paste
3 cups 1% low fat milk
2 cups clam juice or broth
1 large bay leaf
1/2 tsp. dried basil
1 tsp. Tabasco sauce (or to taste)
1/4 tsp. salt
1 pound large shrimp, peeled, deveined and coarsely chopped, reserve a few whole for garnish
1/4 cup sliced green onions
Ingredients
1/2 stick (4 Tbs.) light margarine
1 large yellow onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
2 Tbs. flour
2 Tbs. low sodium tomato paste
3 cups 1% low fat milk
2 cups clam juice or broth
1 large bay leaf
1/2 tsp. dried basil
1 tsp. Tabasco sauce (or to taste)
1/4 tsp. salt
1 pound large shrimp, peeled, deveined and coarsely chopped, reserve a few whole for garnish
1/4 cup sliced green onions
Directions
In a saucepan, melt margarine; add the onion, celery and garlic.
Cook 5 minutes or until tender and translucent.
Stir in the flour and tomato paste; cook, stirring, 2 minutes.
Remove from heat; gradually whisk in the milk and clam juice alternately.
Add the bay leaf, basil, Tabasco sauce and salt.
Bring to a boil, stirring frequently. Reduce heat; simmmer 10 minutes.
Add the shrimp and green onions; simmer 5 minutes longer or until shrimp turn pink.
Remove bay leaf before serving. Garnish with whole shrimps, if desired.
Note: Will serve more if served as an appetizer. Great with warm, crusty French baguette.
