Seafood Bisque
#6691221
12/12/19 03:50 PM
12/12/19 03:50 PM
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Joined: Dec 2006
Posts: 13,219 Central Pennsylvania
Nittany Lion
OP
Don't call me Mister, Mister
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OP
Don't call me Mister, Mister
Joined: Dec 2006
Posts: 13,219
Central Pennsylvania
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I am looking for an awesome recipe for a seafood bisque. Having a family Christmas dinner on Sunday and I am responsible for a seafood bisque.
I got myself a seniors' GPS. Not only does it tell me how to get to my destination, it tells me why I wanted to go there.
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Re: Seafood Bisque
[Re: Nittany Lion]
#6691267
12/12/19 05:15 PM
12/12/19 05:15 PM
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Joined: Feb 2019
Posts: 1,553 Saucier, Mississippi Harrison ...
turkn8rtrapper
trapper
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trapper
Joined: Feb 2019
Posts: 1,553
Saucier, Mississippi Harrison ...
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I have one for shrimp if that helps: 2 pounds peeled cooked shrimp 1 large chicken broth 1 quart half and half 1/2 cup chopped celery 1/2 cup chopped onion 1 table spoon minced garlic 1 stick salted real butter 3 heaping tablespoons of plain flour (not self rising) salt, pepper, tony's seasoning to taste
Bring chicken broth and shrimp to a boil add seasoning, butter then add half and half then flour a little at a time stirring it in reduce heat to low and cook until it thickens add small amounts of extra flour if it does not thicken as desired until your desired thickness is achieved. Note: if extra flour is added do it in small increments and give time (about 2 or 3 minutes to see the result it has before adding more) I usually add about a level teaspoon at a time.
"Skin that smokewagon and see what happens"
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Re: Seafood Bisque
[Re: Nittany Lion]
#6691350
12/12/19 07:04 PM
12/12/19 07:04 PM
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Joined: Jan 2008
Posts: 4,808 M.T.V. Alaska
yukonjeff
trapper
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trapper
Joined: Jan 2008
Posts: 4,808
M.T.V. Alaska
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I make something where I cut king crab legs with the shell on in about 1 inch sections with a scissors, then cubed king salmon, potatoes,onion, cabbage,celery, carrots,garlic, balsamic vinager,lee perring sauce, chicken bouillon,butter,add cream cheese at the end. Be sure to cook the veggies first. Then add the crab and salmon. I eat this about once a week. Good stuff.
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Re: Seafood Bisque
[Re: Nittany Lion]
#6691399
12/12/19 07:50 PM
12/12/19 07:50 PM
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Joined: Dec 2006
Posts: 1,987 Ohio
Computer Hater
trapper
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trapper
Joined: Dec 2006
Posts: 1,987
Ohio
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Just get a couple cans of cream of mushroom soup and a handful of crawdads and add a gallon of water .
Randy Member NTA, FTA
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Re: Seafood Bisque
[Re: Nittany Lion]
#6691836
12/13/19 07:23 AM
12/13/19 07:23 AM
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Joined: Dec 2006
Posts: 13,219 Central Pennsylvania
Nittany Lion
OP
Don't call me Mister, Mister
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OP
Don't call me Mister, Mister
Joined: Dec 2006
Posts: 13,219
Central Pennsylvania
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Thanks for the suggestions, I appreciate it.
I got myself a seniors' GPS. Not only does it tell me how to get to my destination, it tells me why I wanted to go there.
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Re: Seafood Bisque
[Re: albiaphil]
#6692071
12/13/19 12:20 PM
12/13/19 12:20 PM
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Joined: Jun 2010
Posts: 16,423 Iowa
~ADC~
The Count
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The Count
Joined: Jun 2010
Posts: 16,423
Iowa
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x 2 on ADC's recipe. it'll make you slap your momma I learned it by watching you. lol
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Re: Seafood Bisque
[Re: yukonjeff]
#6692108
12/13/19 01:36 PM
12/13/19 01:36 PM
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Joined: Feb 2013
Posts: 1,706 Ohio
Ronaround
trapper
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trapper
Joined: Feb 2013
Posts: 1,706
Ohio
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I make something where I cut king crab legs with the shell on in about 1 inch sections with a scissors, then cubed king salmon, potatoes,onion, cabbage,celery, carrots,garlic, balsamic vinager,lee perring sauce, chicken bouillon,butter,add cream cheese at the end. Be sure to cook the veggies first. Then add the crab and salmon. I eat this about once a week. Good stuff.
Hey Jeff,I noticed the good stuff like,/king crab, king salmon. Us folk down Way south cant afford a gourmet dish of that magintude. You truly are a Lucky man,Sir!
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