Ingredients :
3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry wine*
Preparation :
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Serve hot.
Tips and Variations
Feel free to add small cooked bay scallops or lobster instead of the shrimp.
Replace the green onions with finely chopped shallots.
If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.
Can't wait to try this. Maybe this weekend.
ReplyDeleteThis looks fantastic! I am making it this weekend! Thanks!
ReplyDeleteI'm going to be making tonight
ReplyDeleteSounds delicious!
ReplyDeleteI understand the idea of making this with shrimp that hasn't been shelled, it's a flavor thing. However, eating it becomes messy, very messy and makes this an unappealing dish to serve.
ReplyDeleteNowhere does it say used shrimp with the shells on so use shelled shrimp. Not a serious problem to solve.
DeleteIt just seems common since, that you would shell the shrimp first. I am making this today, I am going to omit the crap, and add more shrimp. Since it sounds like it will come out like a chowder, what do you think about adding clams?
Deleteyou can always peel the shrimp and then boil the shells in little water and add the stock
DeleteGreat idea!!
DeleteOh, this looks so delicious!
ReplyDeleteOriginal recipe was too bland for me. I added onion powder, garlic powder, old Bay and salt. I used crab, shrimp and scallops. It was good
ReplyDeleteCrab and Shrimp Seafood Bisque
ReplyDeleteIngredients :
3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry wine*
Preparation :
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Serve hot.
Tips and Variations
Feel free to add small cooked bay scallops or lobster instead of the shrimp.
Replace the green onions with finely chopped shallots.
If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.
how many does this serve??
DeleteWhen someone posts a recipe, I doubt if they want someone to one-up them with their own recipe. It's somewhat rude, like you want to rain on their parade!
DeleteI tweaked it too, skipped green onions, added onion powder, small amt garlic powder, carrots, old bay, I tbsp Dry Sherry, sliced mushrooms. 2 potatoes diced.
ReplyDeleteI like your additions and would probably enhanced the recipe. I too like to enhance recipes as a recognition to the author without disrespect..
DeleteHow many does it serve and what portion?
ReplyDeleteId add potatoes
ReplyDelete