New Orleans Shrimp And Squash Bisque
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | New Orleans | Seafood, Soups | 4 | Servings |
INGREDIENTS
| 2 | Onions | |
| 6 | c | Chicken stock |
| 2 | Carrots, thinly sliced | |
| 2 | T | Dill |
| 1 | t | Tabasco |
| Salt & pepper to taste | ||
| 2 | T | Unsalted butter |
| 4 | Yellow squash | |
| 2 | Potatoes, diced | |
| 2 | t | Worcestershire sauce |
| 1/2 | lb | Cooked shrimp |
INSTRUCTIONS
In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. Cook until vegetables are tender. Cool and puree in blender. Return bisque to stove and add remaining ingredients. Bring to boil for 2 minutes, then serve. Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 98
Total Fat: 10.9g
Cholesterol: 97.5mg
Sodium: 1092.4mg
Potassium: 950.7mg
Carbohydrates: 38.8g
Fiber: 3.5g
Sugar: 10.2g
Protein: 19.4g