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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 Cassyjean - Torrington, CT May 24, 2009
17 min 35 min 52 min

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