Tuesday, April 10, 2012

Fast Shrimp Bisque

'Fast Shrimp Bisque'


2 teaspoons Old Bay Seasoning or other seafood seasoning
12 ounces fresh or frozen cooked medium shrimp, peeled
(if using frozen, thaw first)
2 stalks celery, thinly sliced (1 cup)
1 can evaporated milk (12 ounce)
1 cup milk
2 tablespoons all-purpose flour
2 teaspoons anchovy paste or 1 or 2 anchovies, finely chopped

1. In a 4-quart Dutch oven combine 2 cups water, Old Bay Seasoning and celery. Cook, uncovered, over medium-high heat for 5 to 8 minutes.

2. In a medium bowl whisk together evaporated milk, milk, flour, and anchovy paste; stir into liquid in Dutch oven. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally.

3. Chop about half of the peeled, cooked shrimp. Add chopped shrimp to soup. Cook for 2 to 3 minutes, until heated through. Ladle into bowls. Top with remaining peeled shrimp. Top with additional seafood seasoning if desired.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife