River Lane Inn's Shrimp Bisque

Recipe originally printed in Dining In-Milwaukee by Carol DeMasters, 1981.

2 cups cream
2 cups chicken stock
1/2 clove garlic, minced
Salt, to taste
White pepper, to taste
1 bay leaf
2 cups shrimp, finely chopped
1/2 cup butter
1/2 cup finely chopped celery
1/2 cup finely chopped shallots
1/2 cup flour
2 tablespoons paprika
1/2 cup sherry
Chopped parsley for garnish

Put the cream, stock, garlic, a dash of salt and white pepper, and the bay leaf in a 2 1/2-quart saucepan and heat. When hot, but not boiling, add the shrimp.

Melt the butter in a large pan and sauté celery and shallots; do not brown. Add the flour and paprika and cook 5 minutes, stirring constantly.

Remove the bay leaf from the stock and very slowly add the stock to the celery and shallots, stirring constantly. Cook until the soup thickens or coats the back of a spoon. Stir in the sherry. Serve with parsley garnish.


  1. i wish someone would post the riverlane inn's calamari recipe, that was excellent .


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