With your herb garden in full bloom, there is no better time to preserve the excess for future cooking. Combine herbs with olive oil and pop in the freezer for a fresh start to your dishes all year long.
South Louisiana Cuisine: Shrimp Bisque (1 pound shrimp, peeled and chopped, 4 cups Half & Half; 1/2 stick butter; 2 tablespoons of celery, chopped; 2 tablespoons of onion, chopped; 2 tablespoons of flour; 1 teaspoon of salt; Tony’s to taste: Saute onion and celery in butter until tender. Add the shrimp, sauté until done. Blend in the flour, salt, paprika and pepper. Add Half & Half gradually and cook until thick, stirring frequently. Check seasonings and add Tony’s to taste. Serve.)
Freaky-Fast Appetizers for Halloween Party Procrastinators