Shrimp Bisque

Serves: 7
Total Calories: 183


1 pound shrimp, boiled and peeled
4 tablespoons butter
4 tablespoons flour
1 quart milk
2 teaspoons salt
3 teaspoons lemon juice
1/2 teaspoon Tabasco
dash white pepper
lemon slices


Grind shrimp in blender or food processor. Combine butter and flour in saucepan. Add milk and salt and stir until thickened. Add lemon juice, Tabasco, and pepper. Add shrimp and sherry (approximately 2 tablespoons per serving). Serve hot with lemon slice floating on top.

Editor's Extra: The secret to tender shrimp is to cook them quickly in order to preserve their sweet, delicate flavors. Most shrimp cook in as little as 3 minutes—when they're pink, they're done. And don't let them sit in the cooking liquid, as they will continue to cook and get tough. Plunge them into cold water to stop the cooking process. One pound of raw shrimp in their shells equals about 1?2 pound peeled and cooked shrimp.

Fun Fact: Shrimp are in season from May to October, and 95% of the shrimp caught come from the warm waters of the South Atlantic and Gulf states.

Nutritional Facts:

Serves: 7
Total Calories: 183
Calories from Fat: 85

This Shrimp Bisque recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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