Post by Hellonlinks on Jan 1, 2006 17:40:36 GMT -4
Shrimp and Corn Bisque
2 tbsn olive oil
1 minced onion
4 tbsn butter
1/4 c flour
3 c fish/chicken stock
1 c milk
1 c peeled cooked small shrimp
1 1/2 c corn
1/2 tsp minced fesh dill OR thyme
salt to taste
hot pepper sauce to taste
1/2 c light cream
Heat olive oil in large heavy saucepan. Add onion, cook over low heat until soft about 8-10 minutes. Meanwhile melt butter in medium sauce pan, add flour and stir with wire wisk until blended. Cook 1-2 minutes. Pour in stock and milk, stir to blend. Bring to boil over medium heat, cook 5-8 minutes, stir frequently. Cut each shrimp into 2 or 3 pieces, add to onion with dill or thyme. Cook 2-3 minutes, stiring occassionally. Remove from heat. Add sauce to shrimp and corn, mix well. Remove 3 c and puree. Return it to rest of soup, stir well. Season with salt and hot pepper sauce to taste.
2 tbsn olive oil
1 minced onion
4 tbsn butter
1/4 c flour
3 c fish/chicken stock
1 c milk
1 c peeled cooked small shrimp
1 1/2 c corn
1/2 tsp minced fesh dill OR thyme
salt to taste
hot pepper sauce to taste
1/2 c light cream
Heat olive oil in large heavy saucepan. Add onion, cook over low heat until soft about 8-10 minutes. Meanwhile melt butter in medium sauce pan, add flour and stir with wire wisk until blended. Cook 1-2 minutes. Pour in stock and milk, stir to blend. Bring to boil over medium heat, cook 5-8 minutes, stir frequently. Cut each shrimp into 2 or 3 pieces, add to onion with dill or thyme. Cook 2-3 minutes, stiring occassionally. Remove from heat. Add sauce to shrimp and corn, mix well. Remove 3 c and puree. Return it to rest of soup, stir well. Season with salt and hot pepper sauce to taste.