Shrimp Bisque

[rj]

. 1 lb. raw medium shrimp peeled and deveined and cut in half save the shells to make stock with.
2. 1 quart milk or half/half (Best)
3. 1lb yellow onion diced (1 large or 2 med.)
4. 3 stalks celery diced
5. 1 stick margarine
6. ¼ cup flour
7. 1tbs. Liquid chicken bouillon or 2 bouillon cubes dissolved
8. 2 cup water
9. ¼ to ½ tsp. Ground red pepper
10. ¼ cup cooking sherry

Peel and devein the shrimp chop in half
Put the shells in a microwave able bowl with the 2 cup of water microwave on high 3 minutes remove shells and save the water you can dissolve the chicken bouillon in this and set aside
In a large heavy bottomed pan melt margarine and add chopped celery and onions cook on low until clear and tender do not brown, then add flour stirring constantly to make a nice roux, very slowly add the hot bouillon mixture stirring constantly let that get nice and hot almost at a boil next gradually add the milk to the pot slowly so as not to let it cool down what you already have going, once this is good and hot (do not boil) add the raw shrimp to the mixture stir frequently shrimp will cook in about 5 to 6 minutes add red pepper to taste and last thing add the sherry at this point taste again you may want to add a little more red pepper or sherry

[Capt.Nick]

I'm gonna try it.I like the double T diner's on 40 & Ebenezer.Not much shrimp but the bisque is good.The scampy is skimpy.

[rj]

this recipe is definatly worth the time & effort, it is a favorite around my house..You can adjust any of the Quantities to your liking,more shrimp is better, some people prefer more salt. the original recipe doesn;t call for any but we usually add a tsp. & sometimes more flour to thicken better, as always it is usually better the second day, we always make a double batch so we have some leftovers