For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
ver medium-high heat, cook shrimp shells in hot olive oil
In a 10-inch skillet over medium heat, in hot margarine, cook mushrooms, green onions and garlic until tender, stirring occasionally.
Add broth and shrimp.
Heat to boiling.
Meanwhile, in a cup, stir together flour and cream until well blended.
Stir into broth mixture.
Cook until mixture boils and thickens, stirring often.
Add wine and parsley; heat through.
Makes 4 cups or 4 servings.
In a 10-inch skillet over medium heat, in hot margarine, cook mushrooms, green onion and garlic until tender, stirring occasionally.
Add broth and shrimp; heat to boiling.
o 20 minutes.
Mix shrimp bisque with an equal amount of
In microwave-proof bowl, add margarine, onion, celery, garlic and 1/2 cup bell pepper; saute.
Stir.
Cook slowly with top on, stirring often.
Add 1 1/2 cups water, 2 cups
chicken broth and 1 can shrimp bisque.
Cook 20 minutes.
Blend cornstarch with cold water.
Add shrimp.
Cook 15 minutes.
Serve over rice.
Serves 6 or 8.
ith asparagus, poached egg, and Creamy Shrimp Sauce. Serve immediately. Garnish, if
1. Boil shrimp until cooked threw add scallops
Marinate shrimp, oil, margarine, 1/4 cup wine, lemon juice, scallions, garlic, parsley, salt and pepper for 2 hours.
Remove shrimp from liquid.
In a saucepan, heat liquid ingredients and add flour and stir for 4 minutes.
Stir in rest of wine and milk and add shrimp; cook for 5 minutes, until shrimp is done.
Cook fettucine noodles and drain.
Serve Creamy Shrimp Scampi over fettucine.
rown, about 1 minute. Add shrimp and cook until opaque, about
OTE #1).
Stir in shrimp, sherry, lemon juice + hot pepper
utter and melt. Add the shrimp shells, shallots, celery, carrots, parsley
ver medium heat. Stir in shrimp shells; cook, stirring, until shells
For the shrimp gravy:
Melt 2 tablespoons
ake about 3 quarts.
Bisque:
In a large heavy
.Add the garlic and shrimp shells and cook for 2
Rinse shrimp and set them aside.
Melt 2 tablespoons of the butter in large saucepan.
Saute carrots and onion until tender; add bay leaf, thyme, wine and shrimp.
Cook just until shrimp turn pink, about 30 minutes.
Drain shrimp into a bowl, reserving liquid.
Melt remaining 6 tablespoons butter in same saucepan; stir in flour.
Cook, stirring constantly, until bubbly.
Add reserved shrimp liquid to saucepan along with salt, paprika and milk, stirring constantly until thickens.
Chop shrimp and add to bisque.
Combine all soups; bring to a boil.
Add cream, shrimp and sherry.
Serves 4 to 6.
Can also use crabmeat or imitation crabmeat with the shrimp to make Seafood Bisque.
In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
Repeat with remaining mixture. Sprinkle on Parmesan cheese.
Optional garnishes: herbs and additional shrimp.