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Rich Creamy Shrimp Bisque

Meal.Mates's picture
  Shrimp 1 1⁄2 Pound, shelled and deveined
  Fresh lemon juice 1 Tablespoon
  Milk 2 Cup (32 tbs)
  Half and half cream 1 Cup (16 tbs)
  Minced onion 1⁄4 Cup (4 tbs)
  Minced celery 1⁄4 Cup (4 tbs)
  Anchovy paste 1 Teaspoon
  Thyme sprig 1
  Parsley sprigs 3
  Black peppercorns 6 , lightly crushed
  Bay leaf 1 Small
  Raw white rice 1 1⁄2 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Tabasco sauce To Taste
  Salt To Taste
  White pepper To Taste
  Worcestershire sauce To Taste
  Pimiento strip 2

Cook 1/2 pound of the shrimp in rapidly boiling salted water with lots of lemon juice 2 to 3 minutes until pink; do not overcook.
Dice and reserve.
Combine rest of shrimp, milk, half-and-half cream, onion, celery, anchovy paste, bouquet garni and rice.
Cover, bring to gentle boil, lower heat and simmer 45 minutes, stirring occasionally.
Discard bouquet garni and puree.
Add cream and chill.
Adjust seasonings with Tabasco, salt, pepper and Worcestershire sauce and serve in chilled bowls.
Garnish with reserved shrimp and pimiento strips.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2461 Calories from Fat 1275

% Daily Value*

Total Fat 144 g222.2%

Saturated Fat 83.5 g417.6%

Trans Fat 0 g

Cholesterol 1499.4 mg499.8%

Sodium 2007.4 mg83.6%

Total Carbohydrates 112 g37.4%

Dietary Fiber 1.9 g7.7%

Sugars 26.8 g

Protein 168 g336.9%

Vitamin A 133.6% Vitamin C 56.4%

Calcium 136.5% Iron 101.3%

*Based on a 2000 Calorie diet

Rich Creamy Shrimp Bisque Recipe