MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Shrimp Bisque
Categories:
Yield: 6 Servings
2 lb Shrimp; cleaned reserving
.. shells
3 c Chicken broth
3 tb Butter
1 Onion; sliced
1 Carrot; sliced
1 Stalk celery; sliced
3 tb Rice
1 Bay leaf
3 Sprigs parsley
-=OR=-
1 tb Parsley flakes
Dash lemon juice
1/4 ts Mace
Salt and pepper to taste
1 c Heavy whipping cream;
.. heated
3 tb Brandy
-=OR=-
3 tb Sherry
Set aside 1/2 cup whole shrimp; roughly chop the
rest. Put shrimp shells in pot with chicken broth;
simmer for 20 minutes. Drain, reserving stock.
sauté onion, carrot, and celery in butter in a
separate saucepan 4-5 minutes, or until soft. Add
rice, chopped shrimp, bay leaf, parsley, lemon
juice, mace, salt and pepper. sauté for 1 minute.
Stir strained stock in saucepan with shrimp; bring
to a boil; then simmer 20 minutes. Remove bay
leaf. Puree soup in blender or food processor;
return to saucepan. Add reserved whole shrimp;
cook over low heat until heated through. Add
heated cream. Just before serving, add brandy or
sherry.
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