Shrimp Bisque Cardinale Recipe

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Shrimp Bisque Cardinale

Lynnda Cloutier


this is a luxurious creamy shrimp soup, perfect for that special dinner with friends and family.Source: Unknown

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1/4 cup butter, 1/2 stick
2 tbsp. grated onion (heaping tablespoons)
3 tbsp. flour
1/2 tsp. dry mustard
4 cups half and half, heated
2 cups milk, heated
2 tbsp. catsup
1 1/2 tsp. tomato paste
2 tsp. chopped parsley
1 pound cooked shrimp or crab meat
2 tbsp. dry sherry
2 tsp. worcestershire sauce
1/4 tsp. tabasco sauce
2 tsp. salt
dash white pepper

Directions Step-By-Step

Heat butter in pan over medium heat until melted. Add onion. Sauté for 5 minutes. Stir in flour. Cook for 2 minutes. Stir in dry mustard. Reduce heat. Whisk in half and half and milk gradually. Whisk in catsup. Mix 1/4 cup of the milk mixture with the tomato paste in a bowl. Stir until mixture is smooth. Stir into the milk mixture in the pan. Stir in parsley, shrimp, sherry, Worcestershire sauce, Tabasco sauce, salt and white pepper. Adjust seasonings as needed. Refrigerate, covered, for several hours or for up to 3 days to allow flavors to blend. Serve cold or warm. Makes 8 servings

About this Recipe

Course/Dish: Cream Soups