I also make my own version of Shrimp bisque.
Shrimp Marinade:
1/4 cup olive oil
1 tsp Kosher salt
1 tsp Granulated garlic
1/2 tsp Black pepper
1/2 to 1 tsp Cayenne pepper
Mix this up, then add up to 1lb. of shrimp and mix it to coat them well in a bowl. Cover and refrigerate for 1 hour, no more.
Then sauté shrimp in:
2 Tbs. of butter and
1 medium size shallot, diced
In a double boiler melt 2 Tbs. sweet butter.
Add 1 can of cream of mushroom soup,
Add 1 can of cream of chicken soup.
Add 2 cans of Evaporated milk.
1/4 cup Dry Sherry
2 tsp Worcestershire, and
a few shakes of you favorite hot sauce.
I figure 4 whole shrimp per person. The shrimp are cut into thirds. so each person would get 12 cut pieces. so depending on the # of people and the size of your pan, determines the amount of shrimp.
I use a slotted spoon to remove the shrimp and add equal amounts to each bowl first, so everyone gets the same amount of shrimp and then laddle in the soupy part.
Shrimp Marinade:
1/4 cup olive oil
1 tsp Kosher salt
1 tsp Granulated garlic
1/2 tsp Black pepper
1/2 to 1 tsp Cayenne pepper
Mix this up, then add up to 1lb. of shrimp and mix it to coat them well in a bowl. Cover and refrigerate for 1 hour, no more.
Then sauté shrimp in:
2 Tbs. of butter and
1 medium size shallot, diced
In a double boiler melt 2 Tbs. sweet butter.
Add 1 can of cream of mushroom soup,
Add 1 can of cream of chicken soup.
Add 2 cans of Evaporated milk.
1/4 cup Dry Sherry
2 tsp Worcestershire, and
a few shakes of you favorite hot sauce.
I figure 4 whole shrimp per person. The shrimp are cut into thirds. so each person would get 12 cut pieces. so depending on the # of people and the size of your pan, determines the amount of shrimp.
I use a slotted spoon to remove the shrimp and add equal amounts to each bowl first, so everyone gets the same amount of shrimp and then laddle in the soupy part.
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