Wednesday, June 18, 2008

Paula's Creamy Shrimp Bisque

I was watching Paula's Best Dishes, starring the fabulous Paula Deen, and she made this soup that looked so easy and delicious I just wanted to immediately run out to the store and buy the ingredients to make it. I noticed a couple things about her recipe, though. Not that I would ever say anything against the Queen of Food TV, but cooking is a collaborative process, isn't it? Usually, I think of a bisque as being a smooth and creamy puree. Paula's has chunks of shrimp. The other thing is that I always thought bisque had some sort of sherry or cognac or brandy in it. Paula's does not.
So, I decided to make her recipe as written, but I think a little added shot of sherry or cognac would be fabulous. No matter how you decide to make it, it'll be amazing!!! It's SO good!

2 celery stalks, chopped
1 green onion with tops, chopped
4 tablespoons butter
1 glove garlic, minced
1/3 cup all-purpose flour
3 tablespoons chopped fresh parsley
3 1/2 cups fish stock
8 ounces cooked shrimp, chopped

In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and let simmer for 5 minutes.
Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste. When ready, serve with croutons.

Feel free to add or substitute lobster or crab meat. If you're not a fan of seafood, then use chicken broth instead of the fish stock and add shredded cooked rotisserie chicken instead of the shrimp. You could even use vegetables and vegetable stock and leave out the meat. You'll get a different result with each variation, but the recipe is so delicious and versatile, it'll still be fabulous.

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