Megashot page as the spirit moves me to do.
We had a light covering of snow, that soon melted. We are promised more for tomorrow. Other places around us are getting much more of the white stuff.
I have spent the a few hours after lunch cooking a double batch of ratatouille, and a big bowl of cole slaw. Today, for lunch we finished the Curried Shrimp bisque which was delicious.
Curried Shrimp Bisque
3 Tbsp. butter 1/4 cup finely chopped onion
1 Tbsp. curry powder 1/4 cup finely chopped celery
1/4 tspn paprika 1 garlic clove finely chopped
1 Tbsp tomato pase 3 1/2 cups chicken stock
1/2 cup light cream or vegetable stock
3 Tbsp. Flour Salt and pepper to taste
200 grams cooked shrimp (1/2 lb.)
2 green onions, finely chopped
2 oz. brandy (.5 oz per serving)
Melt the butter in a soup pot over medium heat.
Add the onion, celery and garlic; and cook until tender,
3 to 4 minutes.
Mix in the flour, curry, paprika and tomato paste and
blend well. While stirring gradually add the stock.
Bring to a gentle simmer and cook 15 minutes.
Add the shrimp, saving a few to garnish the top.
I blenderize it and put it back in the pot.
Add the cream (I use 2% milk) Cook 3 to 4 minutes more.
Divide the brandy among 4 heated bowls. Pour in the soup.
Sprinkle with green onions and saved shrimp, and serve.
Makes 4 servings.
Note: I had some fish stock with chunks of salmon to use
and about 1/3 of the stock was chicken and the other third
I used OLD BAY SEASONING (1 tbsp) instead of paprika and
salt and pepper. I used extra tomato paste, also.
It turned out very well.
Note 2: Irene left me a big can of the OLD BAY SEASONING
that she bought when they were down East on their long trip
I have been reading Magnus Magnusson's 'Scotland - The Story of a Nation'. It doesn't exactly move along. You have to really want to know this history of Scotland to get through this 700 page volume. It has its moments though.