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Butter Shrimp Bisque

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Ingredients
  Cooked shelled shrimp 1⁄2 Cup (8 tbs), or canned
  Butter 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Fish stock 4 Cup (64 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Ground nutmeg 1 Dash
  Light cream 3⁄4 Cup (12 tbs)
  Watercress leaves 2 (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

1. In a food processor, chop the shrimp with a cup of the butter until almost pasty.
2. Melt the remaining butter in a large pan.
3. Add the flour, and stir over low heat 1 minute.
4. Slowly stir in the fish stock and wine. Stirring constantly, heat slowly to the boiling point.
5. Mix in the chopped shrimp.
6. Take the pan off the heat, and season with nutmeg, salt and pepper.
7. Just before serving, stir in the cream. Garnish with watercress leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Shrimp
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
2

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