Busters Recipes

Shrimp & Oyster Bisque
From: Brierley Hill Country Inn
Lexington, Virginia

INGREDIENTS:
2 cups shucked oysters
2 cups shelled raw shrimp
4 cups milk
1 cup whipping cream
1/2 cup peeled, minced celery
3 tbs finely minced shallots
1 tbs minced parsley
salt & pepper to taste
3 tbsp unsalted butter
3 tbs flour
DIRECTIONS:
Finely chop the oysters, reserving liquid. Chop the shrimp but set aside
3 each serving for garnish. Place the oysters, liquid and shrimp in a
heavy soup pot. Add the milk, cream, celery, shallots, parsley. Simmer
for 30 minutes. Cool slightly. Puree in food processor, season to taste.
Melt the butter in a small saucepan, stir in the flour and cook for a
few minutes. Stir a little of the bisque into the roux then stir the
roux into the bisque pot. Return to heat and stir until slightly
thickened. Garnish each serving with 3 shrimp and some chopped parsley.
Recipe can be halved for 6.

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