"aem" > wrote in message
...
> This week's NYTimes food section features a story and recipe for fresh
> shrimp bisque that sounds excellent and easy. I might substitute red
> pepper flakes for cayenne but that's just a personal bias. And I
> definitely will use the immersion blender. If you don't want to go
> all the way to the bisque the recipe will tell you how to make the
> simplest kind of shrimp stock and you can stop there and use the stock
> for risotto or bouillabaise or whatever. Check it out. -aem
> http://www.nytimes.com/2010/02/10/di...tml?ref=dining



Nice! Thanks for the article. Shrimping is an industry down here; I can
often find it fresh off the docks. It also reminds me of crab bisque and
she-crab soup, which I really need to make when the blue crab come back into
the tidal creeks in the spring/summer

Jill