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Shrimp Bisque

21st.Century.Chef's picture
Ingredients
  Medium shrimp 1 Pound, peeled and deveined
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Canned chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Canned stewed tomatoes 14 1⁄2 Ounce (Original Recipe Stewed Tomatoes)
  Dried thyme 1⁄4 Teaspoon
  Half and half 1 Cup (16 tbs)
Directions

1. Cut shrimp into small pieces; set aside. In large saucepan, cook onion, celery and carrot in butter until onion is tender.
2. Add shrimp; cook 1 minute. Add broth, tomatoes and thyme; simmer 10 minutes. Ladle 1/3 of soup into blender container or food processor.
3. Cover and process until smooth. Repeat for remaining soup. Add half & half to saucepan. Return soup to pan. Heat through. Do not boil.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
8

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