This was no ordinary Sunday Supper. After all, it was Christmas Day. I love, love, love planning our Christmas Menu and it wouldn’t be complete without our traditional Shrimp Bisque in Puff Pastry. Although, I have to admit, there really isn’t much to plan. We have our traditional meal and very rarely deviate.
Sure we will try a new vegetable dish or add a second dish…but our menu is pretty much set in stone.
Our Crown Pork Roast is always the main dish. If you haven’t tried making a Crown Pork Roast, you really should. It is so easy but so amazingly juicy and tender. It just melts in your mouth. Mashed Potatoes and Slow Roasted Carrots are a must.
The Port Wine Gravy is the perfect addition to the Crown Pork Roast and Taters.
Just so we didn’t get bored, this year, I added Grouper over thinly sliced Sweet Potatoes. It was amazing and we loved having a little Surf and Turf action!
Our all time favorite, showstopper, the thing we crave all year and makes our mouths water is….
The Shrimp Bisque in Puff Pastry …. I am not kidding… You have not lived until you try this amazing soup. You don’t just eat it like regular Soup, you have to break up the buttery croissant topping and fold it into the Soup. When mixed with the chunks of shrimp and the creamy soup….It really is that good!
It is amazing how our Holiday Dinners change as the kids get older. We enjoyed sitting around the dinner table chatting with them for hours. My Dad loves to hold court during our meals. We enjoyed hearing him talk about his days on the vineyards in Portugal, hunting, fishing and sharing his world with us.
The memories that were made this year at Christmas will last a lifetime….My children were truly blessed to have spent another Christmas with their Grandparents… This truly is the best Christmas gift of all!
SHRIMP BISQUE IN PUFF PASTRY
- 4 Tablespoons of Butter
- 2 Green Onions chopped
- 1 pound of shrimp, I prefer fresh, not cooked
- 2 Tablespoons of Flour
- 2 32 oz containers of Chicken Broth, warmed
- ½ Cup White Wine or Sherry
- 8 oz of tomato sauce*
- 16 oz container of Half and Half
- ½ cup grated Parmesan Cheese
- 4 Tablespoons of fresh parsley
- Sea Salt and Fresh Pepper to taste
- 2 packages of Crescent Rolls
- In a large heavy pot heat oil.
- Add Shrimp and Green Onions and Saute lightly.
- Remove Shrimp to plate.
- Add flour and mix the roux well.
- Add warm Chicken Broth and mix constantly until there are no lumps.
- Add Sherry or Wine.
- Add Tomato Sauce and continue to stir.
- Add the Parmesan Cheese and stir until smooth. If consistency is too thin, more parmesan cheese may be added.
- Chop the shrimp in 3 and add to soup.
- Add parsley, salt and pepper to taste and stir well.
- Simmer on low for 3 hours.
- Preheat oven to 375 degrees.
- Unroll the crescent rolls and combine 2 triangles to make a rectangle, making sure the seams are sealed.
- Ladle the soup into oven proof ramekins and place the Crest Rolls on top making sure it is a tight seal all the way around.
- Bake for approximately 15 minutes or until pastry is puffy and golden.