|
Peel, head, shell and devein shrimp, and save the shells and heads. Wash and prepare all vegetables, saving all peels, trimming, including the white parts
of green onion. Add all saved shrimp and vegetables to 1/2 gallon cold water and bring to a slow boil over medium-high heat. Simmer for 20 minutes, then strain and reserve liquid. Finely mince
shrimp, onion, celery, green pepper and garlic. Melt butter in 4-quart soup pot then add minced vegetables (except green onions) and shrimp. Sauté until shrimp are pink. Add flour, then reduce heat
and stir for about 5 minutes. Add reserved shrimp stock and remaining ingredients, except green onion and half and half. Cook over medium heat 30 minutes, then add green onions and half and
half. Adjust seasoning and change consistency with more half and half if desired. Serve piping bisque hot.
|
Share
