Shrimp Bisque

Name: Shrimp Bisque
Ingredients: 1/2 lb. cooked shrimp; 1 tsp. salt; 2 tbsp. chopped onion; 2 tbsp. chopped celery; 1/2 cup butter or other fat, melted; 1 qt. milk; 2 tbsp. flour; Parsley

From Seafood cookery in North Carolina, 1960

Serves 6.

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

877Calories

88 gProtein

60 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories877 kcal

Protein88 g

Carbohydrates60 g

Fiber0.3 g

Sugars47 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol546 mg

Sodium2985 mg

Potassium2168 mg

Calcium1378 mg

Iron2.1 mg

Magnesium213 mg

Phosphorus1549 mg

Zinc8 mg

Copper0.9 mg

Manganese0.2 mg

Vitamin D9.4 mcg

Vitamin C0.6 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2.1 mg

Folate28 mcg

Choline174 mg

Caffeine0 mg

Water1072 g

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 4. The excerpt below is the record exactly as published.

Shrimp Bisque Va lb. cooked shrimp 1 tsp. salt 2 tbsp. chopped onion '/4 tsp. poprika 2 tbsp. chopped celery Dash pepper Va cup butter or other fat, melted 1 qt. mitk 2 tbsp. flour Porsley Grind shrimp. Cook onion and celery in butter until tender. Blend in flour and seasonings. Add milk graduallj^ and cook until thick, stirring constantly. Add shrimp, heat. Garnish with chop- ped parsley

Cook this with the app: pantry check, scaling, and the assistant.