This comforting recipe was born out of my family's love for seafood. For many years I tried to make a restaurant-quality bisque, and I finally got it right. Now it makes an appearance at every holiday. —Deirdre Conley, Yorktown Heights, New York
Mushroom Shrimp Bisque
Mushroom Shrimp Bisque
Prep Time
15 min
Cook Time
30 min
Yield
12 servings (3 quarts)
Ingredients
- 1/2 cup butter, cubed
- 1 pound medium fresh mushrooms, sliced
- 6 green onions, chopped
- 2 garlic cloves, thinly sliced
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 2 cartons (32 ounces each ) chicken broth
- 2 cups half-and-half cream
- 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
- 1/4 cup chopped fresh parsley
Directions
- In a 6-qt. stockpot, melt butter over medium-high heat. Add mushrooms and green onions; cook and stir 8-10 minutes or until mushrooms begin to brown. Add garlic; cook and stir 1 minute longer.
- Stir in flour and paprika; cook and stir until well coated. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring often. Gradually stir in cream and shrimp; cook 5 minutes longer or until shrimp turn pink. Sprinkle with parsley.
Nutrition Facts
1 cup: 211 calories, 13g fat (8g saturated fat), 113mg cholesterol, 804mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 13g protein.
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