Shrimp Bisque


Shrimp Bisque

Shrimp Bisque

Sara Lynn’s mother Pat likes to make this decadent soup for Christmas…but why wait?

                                Sara Lynn Cwayna                                          Greenfield, Minnesota


Shrimp Bisque Recipe

Shrimp Bisque

6 Tbsp. olive oil

4 cups chopped green onions (stem and ends removed)

6 cloves garlic, chopped (or 1 ½ tsp. PENZEYS MINCED GARLIC)

¼ to 1 tsp. CAYENNE PEPPER, to taste

2 lb. shrimp, shelled and deveined

½ cup brandy or cognac

½ cup dry sherry or white wine

1 stick butter

½ cup flour

4 cups whole milk

1 can (6 oz.) tomato paste

4-8 cups seafood stock, or more as desired

Worcestershire sauce and hot sauce on the side




In a medium skillet, heat the olive oil over medium-low heat.  Add onion and cook until tender but not brown, stirring frequently, about 10 minutes.  Add the garlic and cook 1 minute, stirring constantly.  Add the CAYENNE and shrimp and cook for 3 minutes, stirring occasionally.  Add alcohol and cook for 3 more minutes.  Remove from the heat and set aside.

In a large pot over medium-low heat, melt the butter.  Add the flour and stir constantly for 1 minute, until it forms a thick creamy paste.  Gradually add the milk, starting with a few tablespoons at a time, stirring constantly, and cook until smooth and thickened, about 5 minutes.  Stir in the tomato paste, whisking or stirring well to dissolve.  Slowly add the seafood stock (start with 4 cups), stirring constantly.  Add the shrimp mixture to the pot.  If the soup is too thick, add additional seafood stock or water as desired (we used a total of 7 cups).

Serve hot with Worcestershire sauce and hot sauce on the side.  The cooking time is 30-40 minutes.

14-16 servings


(Recipe for Shrimp Bisque was in Penzeys Spices catalog)


Chile-Garlic Shrimp


Chile-Garlic Shrimp

Chile-Garlic Shrimp

This recipe, Chile-Garlic Shrimp is from Diabetic Connect.  These spicy sautéed shrimp are hard to resist.


Chile-Garlic Shrimp Recipe

Chile-Garlic Shrimp

2 Tbsp. extra-virgin oil

10 cloves garlic, thinly sliced

2 lbs. large shrimp, shelled and deveined

2 dried red chiles (plus more for garnish, if desired)

2 tsp. brandy

2 Tbsp. chopped fresh parsley


Heat oil in a medium sauté pan over high heat.  Sauté garlic until browned, about 2 minutes.  Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes.  Add brandy and cook 1 minute more.  Remove from heat.  Transfer to a platter or divide equally among 8 small plates.

Sprinkle with parsley, add salt to taste and serve.


(Recipe for Chile-Garlic Shrimp came from Diabetic Connect, 2014)


Festive Logs Cookie Recipe

Festive Logs Cookie Recipe

While I was looking through ALL my recipes, I came across the Festive Logs Cookie Recipe that was one of the cookies I used in one of my Christmas cookie baskets, many years ago.  This cookie is so easy to make and they are sooooooo good.

Festive Logs Cookie Recipe

Festive Logs

1 cup margarine, room temperature

1/3 cup sugar

2 tsp. brandy

2 tsp. vanilla

¼ tsp. salt

2 cups flour

2 cups chopped pecans (Fine)

Sifted powdered sugar

½ cup (3 oz.) semi-sweet chocolate chips, melted

Preheat oven to 325F.  In a large bowl, beat together margarine and sugar until light and fluffy.  Beat in brandy, vanilla and salt.  Add flour, beating until blended.  Stir in pecans. Shape dough into small logs, each 2 ½ inches long and ½ inch wide.  Place 2 inches apart on UNGREASED baking sheets.  Bake 15 to 20 minutes.  Cookies SHOULD NOT BROWN.  Remove cookies from baking sheets; cool on racks.  While still slightly warm, roll in powdered sugar.  Dip 1 (one) end of each cooled cookie in melted chocolate.  Let stand until set.

Makes about 48 cookies

(Recipe is from HPBooks Cookies, 1983)

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