LANGOSTINO BISQUE
Got this from the back of the Langosino package. This is a very mild and rich bisque. It goes well with crusty bread!
Provided by Jo Zimny
Categories Other Soups
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a small bowl combine the langostino meat and sherry. I thawed my meat out before I did this step by running cold water over the langostino for 4-5 minutes. Set aside.
- 2. In a medium saucepan melt your butter over low heat.
- 3. Blend in the flour and cook stirring constantly until smooth and bubbly. Gradually add in the milk.
- 4. Stir the mixture until thickened.
- 5. Season with the pepper and seasoning salt. I used adobo season but you can use whatever you like with seafood.
- 6. Add the Langostino/Sherry Mixture to the milk mixture and simmer for 5-10 minutes. Remove from heat and blend. I used my stick blender to do this and it worked great. Don't over process, leave some lumps in there.
- 7. Serve either warm or at room temperature.
- 8. Enjoy!
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Nichole Anderson
[email protected]This was a hit at my party! Everyone loved it. I will definitely be making this again.
Ahmad AHAmadi
[email protected]I love this bisque! It's so rich and flavorful. I always make a double batch so I can have some for leftovers. Thanks for sharing this recipe!
George Sarfo
[email protected]This was a great recipe! The bisque was flavorful and creamy. I added a bit of extra cayenne pepper for a little spice. Will definitely be making this again.
Nolufefe Qhonono
[email protected]This bisque was easy to make and turned out great! I used frozen langostinos and it was still delicious. I will definitely be making this again.
Pete Dicket
[email protected]I'm not usually a fan of bisques, but this one was really good. The langostinos add a nice sweetness and depth of flavor. I would definitely recommend this recipe.
Yusuf Kargbo
[email protected]This bisque was absolutely delicious! I made it for a dinner party and everyone raved about it. The flavors are rich and complex, and the texture is smooth and creamy. I will definitely be making this again.