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Key West Seafood Bisque

Catch ‘em & Cook

June 19, 2013
Capt. Dick May , Pine Island Eagle

Ingredients:

2 C. water

1 Rib of celery

1/4 lb. shrimp

1/4 tsp. cayenne pepper

1/4 Tsp. white pepper

1/4 C. minced conch or clams

1/4 C. minced lobster or crabs

3 oz. tomato or V-8 juice

1/2 medium onion - chopped

1/2 medium carrot - chopped

1 C. sherry

Salt to taste

1 Tbs. flour

1/2 Tbs. honey

2 Tbs. butter

2 C. heavy cream

How to:

1. Peel and clean Shrimp. Remove the shells and tails and put them in a pot of water with carrots, celery, salt, sherry and juice. Simmer for 2 hours

2. Chop the shrimp and saute in butter with the other seafood of choice.

3. Add flour and saute for a few more minutes until the flour is cooked.

4. Strain the liquid, discarding the shrimp shells and vegetables

5. Add the sauteed ingredients to boiling liquid, and stir until thickened.

6. Reduce the heat and add the cream, honey and salt to taste.

Serves 4 to 6

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or earthenhearted.com. "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.

 
 

 

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