Shrimp and Corn Bisque
Ingredients:
3 tablespoons butter or margarine
1/4 cup finely chopped celery
1 small onion
2 teaspoons chicken bouillon granules
1/2 teaspoon thyme
2 cups frozen cut corn
2 cups chicken broth
8 ounces small peeled Louisiana shrimp
1 cup light cream
1 teaspoon Creole seasoning
1/4 teaspoon black pepper
chopped parsley for garnish
Serves: 5
Place butter, celery and onion in a 1 1/2 quart casserole. Microwave on high 2 to 3 minutes or until tender. Add bouillon granules, corn and chicken broth. Microwave on high 5 to 6 minutes or until corn is tender. If a creamier bisque is desired, place half of vegetable mixture in blender or food processor. Process until smooth. Stir back into vegetable mixture in casserole dish. Add shrimp. Microwave on high 3 to 4 minutes or until shrimp is tender. Stir in cream, seasoning and pepper. Microwave on high 2 to 3 minutes or until heated through. Sprinkle with chopped parsley.
3 tablespoons butter or margarine
1/4 cup finely chopped celery
1 small onion
2 teaspoons chicken bouillon granules
1/2 teaspoon thyme
2 cups frozen cut corn
2 cups chicken broth
8 ounces small peeled Louisiana shrimp
1 cup light cream
1 teaspoon Creole seasoning
1/4 teaspoon black pepper
chopped parsley for garnish
Serves: 5
Place butter, celery and onion in a 1 1/2 quart casserole. Microwave on high 2 to 3 minutes or until tender. Add bouillon granules, corn and chicken broth. Microwave on high 5 to 6 minutes or until corn is tender. If a creamier bisque is desired, place half of vegetable mixture in blender or food processor. Process until smooth. Stir back into vegetable mixture in casserole dish. Add shrimp. Microwave on high 3 to 4 minutes or until shrimp is tender. Stir in cream, seasoning and pepper. Microwave on high 2 to 3 minutes or until heated through. Sprinkle with chopped parsley.