Seafood Bisque

by | Jan 17, 2010 | Seafood | 0 comments

I threw this together because I couldn’t think of anything else to do. I debated “red?” or “white?” And “white” won out. This is as much an Alfredo as it is a bisque. I got the base for the recipe off a can of Tony Chachere’s Instant White Gravy, and he called it a “bisque.” Of course, I took great liberty in changing it.


1 pound shrimp, cooked and peeled
2 cups milk or cream
1 onion, chopped
1/2 lb. mushrooms, sliced
2 cloves garlic, minced
6 T butter, divided
1 cup Swiss Cheese, grated
1/4 cup Sherry
Tony Chachere’s Instant White Gravy Mix
salt & pepper (white) to taste


Melt 3 tablespoons of butter in a skillet and cook onions, garlic and mushrooms until tender. Season to taste with salt and white pepper.

In a separate sauce pan, heat milk; and whisk in 3 tablespoons of butter and Chachere’s Instant Gravy mix. Add gravy mix slowly, continuously whisking until thick and creamy. Blend in cheese. Stir in a shot or two of Sherry.

Combine cheese sauce with shrimp and mushroom mixture, and serve as is or over pasta or rice. Enjoy.