Servings: 6
One of my favorites is this seafood bisque. I make this with crab and shrimp, but you can use any of your preferred seafood instead. It is a delicious creamy soup that’s excellent for a busy weeknight meal. Serve this crab and shrimp, seafood bisque with crusty bread or freshly baked biscuits for an easy, quick, and filling dinner. You can also enjoy this with a side of your favorite salad.
Ingredients
2 tbsp chopped green onion
3 tbsp butter
2 tbsp chopped celery
2 ½ c. milk
3 tbsp all-purpose flour
1 c. heavy whipping cream
1 tbsp tomato paste
8 ounces of crab meat
2 tbsp sherry wine (or any white wine)
4-8 ounces small cooked shrimp
½ tsp freshly ground black pepper
HOW TO MAKE CRAB AND SHRIMP SEAFOOD BISQUE
Step 1: In a large saucepan, melt the butter over medium to low heat. Add the celery and chopped green onion to the pan once the butter has melted and cook until tender.
Step 2: Into the butter mix, whisk in the flour. Continue cooking while constantly stirring for another 2 minutes.
Step 3: In the meantime, warm the milk in another saucepan over medium heat. Gradually pour this over the flour-butter mix, stirring constantly for about 3 minutes or until the mixture has thickened.
Step 4: Season with ground black pepper. Then, add the tomato pasta and whipping cream. Cook the roux further.
Step 5: To the soup, add the crab along with the shrimp. Pour in the sherry wine. Lightly stir. Decrease the heat and let the soup simmer.
Step 6: Before serving, garnish the soup with some chopped green onion (or parsley and cilantro). Enjoy the soup hot!
Tips:
You can make this seafood bisque with any shelled seafood such as lobster, crawfish, or clam.
To prevent the roux from getting too lumpy, heat the milk to the same temperature as the flour-butter mix.
Feel free to use finely chopped shallots in place of green onions.
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