shrimp bisque

Name: Shrimp Bisque
Cook time: 20 min
Yield: 8
Cuisine: French
Ingredients: 1/4 cup(s) olive oil, extra virgin; 1/3 cup(s) flour; 3 cup(s) water; 2 - chicken bouillon cube; 3 cup(s) milk; 2 package(s) gerber 2nd stage carrots; 8 ounce(s) frozen cooked salad shrimp; - salt and pepper to taste

(3 RATINGS)

38 Pinches 5 Photos

Hanan Hussein

Bothell, WA

Updated on Nov 4, 2013

I first tasted this bisque in an Italian restaurant and we liked it a lot. My husband asked me if I can make it at home and I said that I think I can make out the ingredients from the look and taste. So later that week I went to the supermarket and got what I thought would be the right ingredients. I made it and it turned out even better than the restaurant's because it doesn't have a strong fishy taste or smell. So now with this cold weather I thought I'd share it with you all.

Rate

prep time

cook time 20 Min

method Stove Top

yield 8 serving(s)

Ingredients

1/4 cup olive oil, extra virgin
1/3 cup flour
3 cups water
2 - chicken bouillon cube
3 cups milk
2 packages gerber 2nd stage carrots
8 ounces frozen cooked salad shrimp
- salt and pepper to taste

How To Make shrimp bisque

Step 1

In a large pot over medium low heat add the olive oil and flour. Stir for one minute.

Step 2

Start adding the water slowly and stir to prevent any lumps from forming. Add the bouillon cubes.
Step 3

Add the milk and the Gerber carrots and stir well. Bring to a slow boil.
Step 4

Rinse and drain the shrimps then add to the pot. Bring back to a slow boil, partially cover and let it simmer for about 15 minutes.
Step 5

Serve with some heavy cream.
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