Wild American Shrimp – Boiled Shrimp Bisque Recipe

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By Chef Tim Creehan
Ingredients:

(SERVES 4,000)

400 sticks of butter
400 large yellow onions, diced
1 1/2 gallons of chopped garlic
100 cups of flour
400 cups of dry sherry
800 cups of white wine
400 cups of tomato paste
100 gallons of heavy cream
600 pounds of boiled Wild American Shrimp®
Curry powder to taste
Salt to taste
Cayenne to taste
400 cups of green onions, chopped
Boiled Shrimp Bisque

Shrimp bisque



(SERVES 4)

1 stick of butter
1 large yellow onion, diced
2 tablespoons chopped garlic
1/4 cup of flour
1 cup of dry sherry
2 cups of white wine
1 cup of tomato paste
1/4 cup of heavy cream
1 1/2 pounds of boiled Wild American Shrimp®
Curry powder to taste
Salt to taste
Cayenne to taste
1 cup of green onions, chopped

Directions (same for both recipes):

Melt the butter. Add the yellow onions and garlic and sauté for five minutes. Stir in the flour until all is incorporated. Stir in the sherry, wine and tomato paste. Add the cream and shrimp and bring to a boil, stirring occasionally. Purée the mixture with a hand blender until smooth. Season with curry powder, salt and pepper. Garnish with green onions.


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