Happy Thanksgiving to everyone. God’s blessings on you, your family and friends.
I will confess up front that this is not a true bisque, but it tastes so delicious and is definitely easy to make, who cares? Not me! When I first came across the recipe in Southern Sideboards (Junior League of Jackson, MS) one Thanksgiving, it fit the menu that I was planning. And the rest is, of course, history. 
I had planned to make it this week because Hubby was asking for it, but I made chili instead. What can I say? It was just one of those “chili” days; plus, he was the one with the killer schedule this week. Perfect Son-in-Law likes it as well, so I will plan to make it for them when we are there for Thanksgiving.
With quite a supply of shrimp in the freezer, I will make this with fresh shrimp. I have never used the canned shrimp that is called for in the recipe, but you might want to give it a try. I do think that the frozen salad shrimp might work well. We like bigger chunks of shrimp, so I will use a 16-20 size of Royal Reds (but they are really pink!) cut up. Ya’ gotta’ know that it’s flexible!
Notes
Try making this with crawfish sometime. It's really good:)
Ingredients
- 2 Tablespoons butter (the real stuff, unsalted)
- 2 green onions, chopped
- 2 Tablespoons flour
- 2 cups milk (I use Half and Half or heavy cream---mmmm)
- 1 (3 1/2-ounce) can creamed corn
- 1 (4 1/2-ounce) can shrimp (rinse, soak 20 minutes in ice water)*
- 1 1/2 cups crab meat, optional (But it sure is nice;)
- Dash Worcestershire sauce **
- Red pepper flakes to taste
- Dash Tabasco**
- Freshly ground black pepper**
Instructions
- Melt the butter and sauté the green onions.
- Add the flour and mix well with whisk.
- Add milk, stirring over low to medium-low heat until thickened.
- Add corn, Worcestershire sauce, red pepper flakes, Tabasco and black pepper.
- (It can be refrigerated at this point and brought to heat before adding the shrimp. I think the flavor improves by doing this, but it isn’t necessary. You may need to add a little more milk if it seems too thick.)
- Let the soup bubble up, add the shrimp and cook until shrimp is pink through.
- Stir in crab and warm through.
- Garnish with chopped green onion or parsley.
- Serve with a salad and crusty, hot French bread.
- * I use about 1 1/2 cups roughly chopped raw shrimp that has been cleaned and deveined (if needed). You do not have to use Royal Reds. Any flavorful shrimp will do.
- **These are my additions that were not in the original recipe.
I always double this because we love it leftover —we just don’t always seem to have much of that, however.
Come back on MONDAY this week to join me for Crock Pot Wednesday:) You can link up whenever you choose. I’m really anxious to see how you use your slow cooker to assist with your Thanksgiving meal. Tell us how you do that when you comment.
Linked to:
Pink Saturday with Beverly (well, the shrimp does turn pink…..I’m working on my pink!)
Friday Feasts
Foodie Friday
Debbie, I have every single ingredient needed to make this *bisque* & I can’t wait to try it!
Aren’t Junior League cookbooks the best? I try to pick one up from every city we visit. Tried & True recipes, always.
Thanks for sharing this. I’ve sent your link to my dear sewing friend, Jerry, who lives in Jackson, MS. She says she’s not much of a cook but I doubt her word on that. She sews beautifully!
fondly,
Rettabug
Hi Debbie- I love this recipe. I try to make a large pot of soup to have on hand during Thanksgiving weekend. I have a house full and it is nice to have something yummy other than leftovers ready. My neice is a vegetarian so this soup fits the bill. I am going to make this one! It sounds delicious. I may add some crab meat and a jar of pimentos to it. Very wonderful recipe. I really enjoy stopping by your blog! I can count on you to bring great recipes “to the table”. I meal plan each week and feature other bloggers and their recipes, I will feature your shrimp bisque and your blog with a link.
Thanks
Yvonne
I love bisque. What a delicious recipe this is. I always thought this would be overly fattening but it seems doable. Besides there’s always room in my diet for a delicious cup of creamy bisque. thanks for sharing.
This sounds delicious. Wish I could get the royal red gulf shrimp here. None of the stores here carry gulf shrimp. There is a man here who goes to the coast once a month and brings back shrimp that he sells to people who knew to order from him ahead of time (word of mouth). Glad we were able to find him!
Will have to try this recipe!
Christi @ A Southern Life
This is a gorgeous recipe. Red gulf shrimp are impossible to find here, but I intend to try this with what we have available.
I have tons of shrimp in my freezer too, so i think i will try this out. do you have a pic of the finished product?
GREAT!!! and WONDERFUL!!! recipe.
Geri
Bisque has many definitions today. Yours with the shrimp sounds wonderful and I do love my shrimp.
Sam
Hmmmmmmm, this sounds SO good!
Robin :o)
Yum! It looks and sounds delicious!
Hugs and blessings,
I have to admit, I have always wanted to try this and now I can, thanks so much, Happy Pink Saturday, Char
Debbie! I love this cookbook and am going to try this bisque soon!! YUM! I am linking my menu mon to you as I am trying last weeks Welsh Rarebit!! Thanks for sharing.
Yummy! This looks so good. Have a Happy Thanksgiving and I’m so glad you like your scrolling awards. Blessings to you and your family!
I’m thankful for great food and a loving family. Happy Thanksgiving and thanks for being so generous with your recipes on Momtrends.
Happy New Year, Debbie! As a resident of the Low Country, I’m always looking for something new to do with shrimp! This looks delicious and perfect for the cold weather!!!