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Shrimp Bisque Main Dishes & Casseroles
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Submitted by Roaul Couvillion for Bernadette Jones
Houston, TX
on Sunday, September 04, 2011
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| Makes: | 8 servings |
| Prep Time: | not available |
| Cook Time: | not available |
| Ready In: | not available |
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Bisque: A rich soup enriched with cream and shellfish meat. Bring out the bowls and hot rustic or French crusted bread and enjoy a meal that "hits the spot!" The is a wonderful party time favorite. Hearty and packed with flavor; the Mmmmmmm, "what is that " ingredient is the liquid crab boil. |
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| Ingredients |
| 1 stick butter |
3/4 cup flour |
| 1/2 gallon milk |
1 cup half and half |
| 1 3/4 tbsp Tony Chachere's Cajun seasoning |
1 1/2 tbsp sugar |
| 1/2 tsp liquid Zataran's crab boil |
2 tsp parsley |
| 1 package 8oz softened cream cheese to room temp |
1 1/2 to 2 pounds shrimp cut in bite size pieces |
| 2 cans shoepeg corn |
1 1/2 chopped chives |
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| | | Directions | | Cook flour in butter until light golden color. Slowly add milk, half and half, and crab boil. Continue stirring. Add seasonings and continue to cook using a medium heat. When liguid is just below the boiling point, stirring continually, add cream cheese and heat until smooth. Do not boil. Add shrimp, corn, and parsley & chives. Allow to heat thoroughly. Serve hot. A note from Maw Maw on the crab boil - More is not better, the crab boil will overpower the gentle and succulent flavor of the bisque. |
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