Shrimp Bisque Cardinale

Shrimp Bisque Cardinale Recipe

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Lynnda Cloutier


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


★★★★★ 1 vote



  • ·
    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

How to Make Shrimp Bisque Cardinale


  1. 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

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About Shrimp Bisque Cardinale

Course/Dish: Cream Soups

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