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Shrimp Bisque Orleans

 
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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

servings

Prep

10

min

Cook

25

min

Ready

35

min

 

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.

 

* not incl. in nutrient facts

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Comments

nancy902
Beverly Hills, United States
 about 8 years ago

Where's the ingredient list?

 

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