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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 213.9
  • Total Fat: 6.5 g
  • Cholesterol: 129.1 mg
  • Sodium: 368.6 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 19.4 g

View full nutritional breakdown of Shrimp Bisque calories by ingredient
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Shrimp Bisque

Submitted by: NYNIANE

Introduction

I made this recipe as an "experiment" after I had a tooth pulled. It came out so well that I will definitely make it again!

Your prep time will be shorter if you buy cooked and detailed cocktail shrimp.

Note: I did not sautee the onion, but just ground it up in the food processor with the shrimp. It was fine, but the onion was a little crunchy and I think it will be better sauteed.
I made this recipe as an "experiment" after I had a tooth pulled. It came out so well that I will definitely make it again!

Your prep time will be shorter if you buy cooked and detailed cocktail shrimp.

Note: I did not sautee the onion, but just ground it up in the food processor with the shrimp. It was fine, but the onion was a little crunchy and I think it will be better sauteed.

Number of Servings: 7

Ingredients

    1/4 cup Stick Spread
    1 medium onion
    2 cloves garlic
    1/4 cup Wondra flour
    3 oz dry sherry
    1/2 6 oz can tomato paste
    4 cups skim milk
    1 T Hungarian Paprika
    1 t salt
    3 or 4 shakes Frank's Red Hot, to taste
    1 lb cocktail shrimp, cooked and tails removed

Directions

In large saucepan melt stick spread. Meanwhile, quarter the onion and toss that and the garlic into a food processor just until finely chopped. Add to the melted spread and sautee. Add 1/4 cup flour and stir to make a roux. Add dry sherry, and stir until bubbly. Add tomato paste and stir until smooth. Gradually add Milk, Paprika, Salt, and Hot Sauce.

Put a small amount of shrimp in the food processor and run until it's finely chopped. Add to pan. Repeat until all the shrimp is used. Leave on medium heat just until very warm.

Enjoy!

Serving Size: makes about 7 1-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user NYNIANE.






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