Shrimp or Crab Bisque
Yield: 10 gallons (original production formula)
Prep Time
30 minutes
Cook Time
1 hour
Difficulty
Intermediate
Style
New Orleans
You'll Need
2 pounds liquid margarine
20 pounds onions, fine dice
20 pounds celery, fine dice
25 pounds flour
36 gallons milk, scalded
22.5 gallons boiling water
90 pounds tiny or broken shrimp, or 50 pounds snow crab
1.5 cups salt
6 tablespoons ground thyme
3 tablespoons Tabasco
6 cups paprika
2 bottles sherry
25 pounds shrimp or crab base
MAKE IT
Sauté mirepoix in margarine.
Add flour to make a roux.
Gradually add scalded milk, stirring until smooth.
Add water, salt, thyme, Tabasco, paprika and base.
Simmer for 20 minutes. Add shrimp or crab meat and bring to temperature.
Good to Know
This is a production-scale formula transcribed from the source worksheet; the original worksheet also contains costing fields that were blank.