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Old 01-18-2009, 08:03 PM   #1
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Default Dauphin Island Shrimp Bisque

I picked up this recipe from people who's RV was parked next to us when we went to Dauphin Island during Christmas break. My additions/notes are in parenthesis.

You will need:

1 stick butter (not margarine)
1 cup chopped celery
1 cup chopped onion
1 tbsp finely chopped garlic
3 potatoes diced

1 cup chopped shrimp (I use almost twice that)

14 oz. chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
2 soup cans full of milk
(Old Bay Seasoning to taste)

In a large skillet use the butter to saute all of the veggies, when nearly done, add the shrimp to the saute. It's doesn't take long to cook the shrimp.

In a large pot mix up all the soup stuff and heat through. Add the sauteed ingredients. Keep this mix stirring and DO NOT let it boil. Season with Old Bay Seasoning to taste.

If you think the soup is too thin, thicken with flour. Kathy uses butter and flour to make sort of a gravy in the saute skillet. Added to the soup it thickens and picks up any flavors left in the saute skillet.

Serves a bunch of people.
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Old 01-19-2009, 12:26 PM   #2
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Mexico shrimp - about $3.50 a pound this year for this small size
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Old 01-19-2009, 02:06 PM   #3
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So that works out to about $2 each
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Old 01-19-2009, 04:50 PM   #4
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Not many places to get good shrimp in Illinois. The recipe sounds excellent though.
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Old 01-21-2009, 08:45 AM   #5
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That recipe really sounds good Wade. We may have to try that at home.

Nice jumbo shrimp Mexsunny and a very good price. On the Gulf Coast here in North Florida, those would run $5.00 to $5.50 a pound with the heads on and that's on a good day. I like to grill the Jumbos like that and if real energetic, maybe wrap them in bacon.

We normally buy medium Gulf shrimp for boiling with lemons and a bag of Zataran's Crab Boil. Hmmmm.... Good...



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Old 01-21-2009, 08:51 AM   #6
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I have to agree... Looks good.. And I like collecting these things.. I even try them out from time to time

And I've been known to try them out at assorted camp ground cook-offs.. and return to the rig prize in hand.
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Old 01-21-2009, 09:49 AM   #7
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Quote:
Originally Posted by One Country Boy View Post
We normally buy medium Gulf shrimp for boiling with lemons and a bag of Zataran's Crab Boil. Hmmmm.... Good...
Yep! We've done that a time or two.
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Old 01-22-2009, 12:32 PM   #8
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Veracruzana, cooked in a tomato based sause with onions chilies and pepers.
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