American Shrimp Bisque
Over a year ago
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Ingredients
- 85g (3oz) Butter
- 3 TBSPS Finely chopped onion
- 1 Stalk celery, finely chopped
- 1 TBSP Plain flour
- 1 kg (2lb) cooked prawns, shelled, deveined and chopped
- 875mL (1½ pint) Warm milk
- 115mL (4fl oz) Double cream
- 2 TBSPS Sherry
- Salt
- Freshly ground black pepper
- Paprika
- Freshly grated nutmeg
- 3 TBSPS Chooped fresh parsley or snipped chives
Accompaniment
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Description
Did you know that a seafood bisque of prawns, crab or oysters is a mainstay in Manhattan restaurants...
Method
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1
1) Melt butter in a saucepan over low heat, add onion and celery, cover and cook for 5 minutes, taking care not to let vegetables brown.
2) Stir in flour and cook for 1 minute. Add prawns. Gradually stir in milk until blended. Bring to the boil, lower heat and cook, stirring, for 2 minutes or until soup thickens. Stir in cream and heat through without boiling.
3) Stir sherry into soup and season to taste with salt, black pepper, paprika and nutmeg. Garnish servings with parsley.
Enjoy your meal!
Chef's Tips
You can also offer small crackers or wafer biscuits on the side.
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