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SHRIMP (OR LOBSTER) BISQUE Serves 6-8 people (Four, if you feeding the Struyf children when they were playing sports at Marathon High School)

Billy Tyner is pictured at an early Marathon Seafood Festival, possibly 1976. CONTRIBUTED BY KRISTEN LIVENGOOD

14 2018 Marathon Seafood Festival

Debbie Struyf is sharing her family’s shrimp bisque secrets, copied straight from her dad’s recipe book. Her dad, Billy Tyner, was a local boat builder and fisherman, and is known as one of the organizers of the Original Marathon Seafood Festival in 1976. Their family has volunteered at the seafood fest since its inception. “I’ve been making this for 35 years and it’s one of our favorites,” said Debbie, en route to Georgia to visit one of her daughters. “I’m actually bringing up lobster and shrimp to make this while I am there.” (Don’t worry, she’ll be back for the festival, volunteering at the soda booth.)

INGREDIENTS: 8 tbsp. unsalted butter 1 large yellow onion, chopped 1 medium carrot, chopped 1 rib celery, chopped finely 6 cups of uncooked shrimp, lobster, or both ½ cup plus 2 tbps. of brandy, cooking sherry 6 sprigs parsley 6 sprigs thyme 1 dried bay leaf ½ cup heavy cream 4 tbsp. lemon or key lime juice cayenne pepper to taste black pepper to taste salt to taste Optional: 2 plum tomatoes or 2 tbsp. tomato paste (for red base) DIRECTIONS: Melt the butter and add onion, celery, and seasonings, slowly add cream and lemon juice. Then add in chopped seafood. At this time, add in the option tomato and paste if wanting a red sauce. Add bay leaf and cook on low to medium heat while adding cooking sherry or brandy. Cook about 20 minutes, take off the heat and add more heavy cream if desired, serve and garnish.

Marathon Seafood Festival 18  
Marathon Seafood Festival 18