I used to detest stuffing, until my Mother-in-law made some. It was my first Holiday with the family and I tried the stuffing just to be polite. Oh is it good! This is a slight variation of Mom’s.
I usually make my own, but sometimes I buy the box. What really makes it, is the additions. It’s a lot of chopping, so sharpen your knives! That’s a picture of what I used in the last batch I made. I’ve also used raisins and walnuts. I hope this gave you some new ideas!
Shrimp bisque is hearty. Great for a cozy day in the kitchen, slow cooking with the t.v. on in the background.
I slow cooked the soup without the shrimp. Add shrimp towards end, when your soup is the consistency you want.
Just let the shrimp warm up in it, otherwise they will turn tough on you.
6c chicken broth
3c chopped carrots
2c chopped celery
Start with the the chicken broth and the chopped carrots and celery. Let those slow cook until tender. Or if you want to speed it up, saute them first in a little olive oil.
2c instant rice ( I didn’t think instant rice would work, but it did!)
Whisk in about a cup of flour in small batches. You decide the consistency you want.
6oz tomato paste. I thought it added nice color and texture.
1 recipe Seafood seasoning https://3kitchenninjas.wordpress.com/2013/12/21/seafood-seasoning-for-bisque/
1 1/2 lb cooked shrimp. Take tails off of course. Duh. If you’re worried about them stinking up the trash, just put them in a plastic bag.
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Peel husks down far enough to slather the mixture on, then pull them back up and tie with string.
For those of you who like to follow rules:
Recipe for four ears:
1/2 c packed brown sugar
1/2 c soft butter
1T garlic powder
1 tsp dried rosemary or 1 branch chopped, fresh rosemary
1 T sea salt
1/2 tsp cracked black pepper