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SHRIMP BISQUE




Source of Recipe


Roberta


List of Ingredients




1½ POUNDS (31 TO 35 PER LB) SHRIMP

5 CUPS CHICKEN BROTH

1 ONION (1/2 LB) QUARTERED

4 STALKS CELERY (1/4 LB) CUT INTO CHUNKS

1 CARROT (3 OZ) PEELED AND CUT INTO CHUNKS

2 DRIED BAY LEAVES

1 TABLESPOON WHITE PEPPERCORNS

6 TABLESPOONS BUTTER OR MARGARINE

8 CLOVES GARLIC, PRESSED

½ CUP ALL-PURPOSE FLOUR

3 CUPS HALF-AND-HALF

SALT AND PEPPER

DILL SPRIGS




Recipe



SHELL AND DEVEIN SHRIMP. SAVE SHELLS. RINSE SHRIMP. CUT INTO ½ INCH PIECES.


IN A 5- TO 6-QUART PAN, COMBINE SHRIMP SHELLS, BROTH, ONION, CELERY, CARROT, BAY LEAVES AND PEPPERCORNS. BRING TO A BOIL OVER HIGH HEAT, COVER AND SIMMER FOR 30 MINUTES. POUR THRU A STRAINER INTO A 2-QUART GLASS MEASURE. IF NECESSARY ADD MORE BROTH TO MAKE 5 CUPS.


MELT BUTTER IN SAME PAN OVER MEDIUM HEAT. ADD GARLIC AND STIR JUST UNTIL LIMP, 1 TO 2 MINUTES. STIR IN FLOUR. REMOVE FROM HEAT.


WHISK BROTH AND HALF-AND-HALF INTO FLOUR MIXTURE. STIR OVER MEDIUM-HIGH HEAT UNTIL BOILING. BOIL FOR ABOUT 2 MINUTES. ADD SHRIMP AND STIR UNTIL PINK, ABOUT 1 MINUTE.


ADD SALT AND PEPPER TO TASTE. LADLE INTO BOWLS. GARNISH WITH DILL.


MAKES 8 SERVINGS