Hearty, creamy, and infused with the taste of the sea, creamy shrimp bisque is a great one-pot lunch or dinner that can be whipped up in no time, but still tastes like an exquisite, elaborately prepared meal. Serve it light as it is, or if you wish to make it a heavier meal, you can add in diced boiled potatoes, along with lump crab or lobster meat, and serve with some crusty bread or crispy croutons.
Celery stalks, chopped: 2
Green onion with tops, chopped: 1
Butter: 4 tablespoons
Glove garlic, minced: 1
All-purpose flour: ⅓ cup
Half and half: 2 cups
Fish stock: 3½ cups
Chopped fresh parsley: 3 tablespoons
Cooked shrimp meat, chopped: 8 ounces
To begin, place a medium saucepan on the stove over medium to low heat. Add in the celery, onions and butter. Allow the butter to melt, and let the celery and onions cook in this. Keep stirring with a wooden spoon, so the celery and onions do not burn, until the vegetables soften and become translucent.
Then, add in the garlic and mix it in. Follow this up by stirring in the flour and half-and-half. Allow the mixture to simmer for around 5 minutes or so. Once this time period has elapsed, pour in the fish stock – make sure you do this slowly. Start by drizzling a little bit in at a time, and stirring it into the flour mixture before you add more - then start adding more. Ensure that you keep stirring continuously all this while, so no lumps form. Then, sprinkle in the parsley.
Give it all a good stir, and then allow it to cook for around 10 minutes until the bisque thickens, and loses the taste of raw flour. Add in the chopped shrimp meat, and continue stirring, until the bisque is infused with the taste of the shrimp.
Keep stirring and cooking the bisque, until it is heated through, and then add in some salt to taste. Once it is warm, thick, and creamy, take it off the stove. Ladle it into individual serving bowls, top with a sprig of parsley, and serve with croutons or French bread.