Quick Shrimp Bisque

__________________________________________________

             FOOD FUNNY
__________________________________________________

Thanks to Anna Welander for this one:

My son is the manager of a glass and window company, and advertised in
the paper for experienced glaziers. Since a good glass man is hard to
find, he was pleased when a man who called about the job said he had
over 20 years of experience. "Where have you worked as a glazier?" my
son asked. The man replied, "Dunkin' Donuts."

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

I have published seafood bisques before, but never one this easy. Next
time you need a delicious soup in a hurry, remember this recipe.

Quick Shrimp Bisque

1 1/2 lb (750 g) fresh or frozen shrimp, peeled
4 Tbs (60 ml) butter
4 Tbs (60 ml) grated onion
3 cups (750 ml) milk
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh parsley or chives to garnish

Chop the shrimp in a food processor, or run through a meat grinder,
until chopped into very small pieces. Heat the butter and onion in a 2
quart (2 L) saucepan just until the onion becomes transparent. Add the
shrimp and cook over moderate heat, stirring constantly, until the
shrimp has changed color. Add the remaining ingredients except for the
herb garnish and simmer over moderate heat until the soup almost boils -
do not boil. Serve immediately with a garnish of fresh parsley or chives.
Serves 4 to 6.
Received on Tue Jun 24 18:55:00 2008