Shrimp Bisque Orleans

Name: Shrimp Bisque Orleans
Ingredients: 1/2 stick (4 Tbs.) light margarine; 1 large yellow onion, chopped; 1/2 cup chopped celery; 2 cloves garlic, minced; 2 Tbs. flour; 2 Tbs. low sodium tomato paste; 3 cups 1% low fat milk; 2 cups clam juice or broth; 1 large bay leaf; 1/2 tsp. dried basil; 1 tsp. Tabasco sauce (or to taste); 1/4 tsp. salt; 1 pound large shrimp, peeled, deveined and coarsely chopped, reserve a few whole for garnish; 1/4 cup sliced green onions

14 ingredients

12 steps

Ingredients

1/2 stick (4 Tbs.) light margarine
1 large yellow onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
2 Tbs. flour
2 Tbs. low sodium tomato paste
3 cups 1% low fat milk
2 cups clam juice or broth
1 large bay leaf
1/2 tsp. dried basil
1 tsp. Tabasco sauce (or to taste)
1/4 tsp. salt
1 pound large shrimp, peeled, deveined and coarsely chopped, reserve a few whole for garnish
1/4 cup sliced green onions

Directions

1

In a saucepan, melt margarine; add the onion, celery and garlic.
2

Cook 5 minutes or until tender and translucent.
3

Stir in the flour and tomato paste; cook, stirring, 2 minutes.
4

Remove from heat; gradually whisk in the milk and clam juice alternately.
5

Add the bay leaf, basil, Tabasco sauce and salt.
6

Bring to a boil, stirring frequently.
7

Reduce heat; simmmer 10 minutes.
8

Add the shrimp and green onions; simmer 5 minutes longer or until shrimp turn pink.
9

Remove bay leaf before serving.
10

Garnish with whole shrimps, if desired.
11

Note: Will serve more if served as an appetizer.
12

Great with warm, crusty French baguette.