SHRIMP BISQUE CARDINALE

Shrimp Bisque Cardinale image

Provided by Lynnda Cloutier

Number Of Ingredients 15

1/4 cup butter, 1/2 stick
2 tbsp. grated onion (heaping tablespoons)
3 tbsp. flour
1/2 tsp. dry mustard
4 cups half and half, heated
2 cups milk, heated
2 tbsp. catsup
1 1/2 tsp. tomato paste
2 tsp. chopped parsley
1 pound cooked shrimp or crab meat
2 tbsp. dry sherry
2 tsp. worcestershire sauce
1/4 tsp. tabasco sauce
2 tsp. salt
dash white pepper

Steps:

1. Heat butter in pan over medium heat until melted. Add onion. Sauté for 5 minutes. Stir in flour. Cook for 2 minutes. Stir in dry mustard. Reduce heat. Whisk in half and half and milk gradually. Whisk in catsup. Mix 1/4 cup of the milk mixture with the tomato paste in a bowl. Stir until mixture is smooth. Stir into the milk mixture in the pan. Stir in parsley, shrimp, sherry, Worcestershire sauce, Tabasco sauce, salt and white pepper. Adjust seasonings as needed. Refrigerate, covered, for several hours or for up to 3 days to allow flavors to blend. Serve cold or warm. Makes 8 servings