Bisque of Fresh Shrimp
- 1/2 pint of fresh shrimp, cleaned
- 4 tablespoons sweet butter
- 2 tablespoons carrots, diced
- 2 tablespoons minced onions
- Bay leaf parsley, salt and pepper
- 3 tablespoons sweet butter
- 3 tablespoons flour
- 1 quart chicken stock
Cook together the shrimp, 4 tablespoons butter and vegetables for 15 minutes (be patient, you rascal). Puree through a strainer or sieve. Make into veloute with the remaining butter, flour and chicken stock. Cook 20 minutes (be patient, you rascal). Add 2 tablespoons sweet butter, garnish and diced shrimp. Serves 5.
Submitted by May 24, 2009
17 min 35 min 52 min
17 min 35 min 52 min