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Shrimp Bisque with Artichoke- 1/4 cup butter 1/4 cup all-purpose flour 3 cups
chicken broth 1 1/2 cups milk 1/2 teaspoon salt Freshly ground pepper to
taste 1/8 teaspoon freshly ground nutmeg 1/8 teaspoon hot pepper sauce 1
1/2 cups half-and-half 1 (14-ounce) can artichoke hearts, drained and
chopped 1/2 pound shelled, cooked salad shrimp Melt butter in a Dutch oven over low heat; add
flour stirring constantly. Gradually add chicken broth and milk; cook over
medium heat, stirring constantly, until mixture is thickened and bubbly.
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