Recipes

Shrimp and Celery Bisque

submitted by:

Jennifer Robbins

This recipe makes enough for 2 or 3 meals or 4 opener soup courses. It’s one of my favorite meals in cold weather.

Ingredients

  • 1 c. peeled, diced potatoes (1/2 to 3/4 in. cubes)
  • 1 c. chopped celery
  • 1 c. water
  • 1/4 c. chopped onion
  • 1/2 t. salt (add more to taste)
  • 2 c. half & half (I find 2% milk works just as well)
  • 3 T. flour
  • 3/4 lb. medium shrimp, peeled
  • 1/4 c. fresh italian parsley
  • 2 T. butter
  • 1/4 t. celery salt (optional)
  • 1/4 t. dried thyme
  • 1/4 c. dry sherry (< KEY INGREDIENT! don’t omit this)

Instructions

  1. Combine first 6 ingredients in a pot and bring to boil. Reduce heat, cover, and simmer 10 minutes.
  2. Combine half&half (or milk) and flour in mixing bowl and add to vegetable mix. Add shrimp, parsley, butter, and herbs. Cook over medium-high heat until thick.
  3. Add sherry and simmer a few minutes more.
  4. Serve with crusty bread and a salad with a vinaigrette dressing.