1 lb. shrimp, boiled, peeled & finely
chopped
1/2 c. chopped yellow onion
1/2 c. chopped celery
4 tbsp. butter
4 tbsp. flour
4 c. fish stock
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. hot pepper sauce
2 c. whipping cream
Make this a day before serving and do not freeze it. Saute chopped onion and celery in butter for 4 minutes. Sprinkle flour over vegetables and quickly stir to form an even coating for about 2 minutes. Stir in hot fish stock and bring to a boil. Reduce heat and simmer 15 minutes. Add cooked shrimp and continue stirring for 10 to 15 minutes. Add salt, pepper and hot pepper sauce. Right before serving reheat soup and add cream. Gently heat through. Do not boil! Serve immediately. Serves 8.
SHRIMP-VEGETABLE BISQUE
3 1/2 c. (about 1 lb.) zucchini, sliced
1 c. carrots, sliced
1/2 c. celery, chopped
1/2 c. green onion, sliced
1/2 c. butter
1 tbsp. flour
1 3/4 c. milk
2 c. water
1 can cream of mushroom soup
1/2 c. dry white wine (or increase
water by 1/2 c.)
1/2 c. sour cream
2 tsp. chicken bouillon granules
1 (4 1/2 oz.) can tiny shrimp
In covered Dutch oven, cook zucchini, carrots, celery and onion in butter until tender, about 20 minutes. Blend in flour. Stir in milk. Cook and stir until bubbly. Pour into blender, cover and blend until smooth. In same pan combine water, soup, wine, sour cream and bouillon granules. Then stir in the puree and shrimp. Heat through, but DO NOT BOIL. Garnish with cucumber slices. Makes 8 (1 cup) servings.
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