The Cooking And Recipe Contest Lovers Group
Merry Christmas- Here's a nice hearty bisque to warm you up during the middle of winter!
by Cheryl Baumgartner Medical Billing/Coding/Insurance
Cheryl Baumgartner 
Medical...
Seafood Bisque
2lbs med shrimp boiled in salted water
1 lb lump or backfin crabmeat
1 dozen oysters with liquer (no not Capt Morgan but the oyster juice)
1 stick butter (don't dare ruin it with margerine)
1 cup shrimp stock (Reserved from boiling the shrimp)
2 tablespoons flour
1 teaspoon white ground pepper(invest in some for fish and light sauces)
2 cups whole milk
Parboil shrimp. In a dutch oven or large pot, saute the flour in butter until blended slowly add milk stirring constantly add all other ingredients and simmer for about 5 minutes (until edges of the oysters start to curl. Garnish with fresh chopped chives and serve.
It also makes a great sauce for the heartier pastas like Penne and fettucine is you thicken it with a little cornstarch.
Dec 11th 2007 17:42
Medical...Seafood Bisque
2lbs med shrimp boiled in salted water
1 lb lump or backfin crabmeat
1 dozen oysters with liquer (no not Capt Morgan but the oyster juice)
1 stick butter (don't dare ruin it with margerine)
1 cup shrimp stock (Reserved from boiling the shrimp)
2 tablespoons flour
1 teaspoon white ground pepper(invest in some for fish and light sauces)
2 cups whole milk
Parboil shrimp. In a dutch oven or large pot, saute the flour in butter until blended slowly add milk stirring constantly add all other ingredients and simmer for about 5 minutes (until edges of the oysters start to curl. Garnish with fresh chopped chives and serve.
It also makes a great sauce for the heartier pastas like Penne and fettucine is you thicken it with a little cornstarch.
Dec 11th 2007 17:42
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Comments
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Cheryl Baumgartner
Medical Billing/Coding/InsuranceI absolutely love it as a pasta sauce. I normally use penne or bowties and everyone just laps it up. No leftovers when I make this dish! Dec 13th 2007 08:50 |
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Jeff Greene
 Online Marketing Specialist/ConsultantExcellent way to prepare a really good chicken or fowl dish, too! Love both Penne and Bowties... I can get them handmade but I really miss my Pasta machine! :) Dec 13th 2007 09:24 |
Absolutely delightful treatment of one of the first thick soups that I learned how to prep...
We use lobster and sherry (really tricky) in a super thick but silky combination for this expensive dish... Italian Triple Butter, and corn milk and a whole lot of worry! LOL! :)
Yum! I might just whip up one for lunch with perhaps some hot flaky pistachio/parmesan biscuits, too! :)
Dec 13th 2007 08:47