I’m a seafood lover and this Seafood Bisque is one way that I enjoy and indulge in seafoods. It’s rich, creamy, and smooth. An easy and delicious way to surrender yourself in seafood goodness. This is indeed an extraordinary soup – great as a first course or an entree or if you just want seafood bisque any time of the day.
Ingredients
3 tablespoons of butter
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2 tablespoons of chopped green onion
2 tablespoons of chopped celery
3 tablespoons of all-purpose flour
2 1/2 cups of milk
1/2 teaspoon of freshly ground black pepper
1 tablespoon of tomato paste
1 cup of heavy whipping cream
8 ounces of crab meat
4 to 8 ounces of small cooked shrimp or other seafood
2 tablespoon of sherry win
How to make Crab and Shrimp Seafood Bisque
Step 1: In a large saucepan or Dutch oven, melt the butter over medium-low heat. Add in the chopped green onion and celery. Saute and stir until tender.
Step 2: Mix in the flour and blend until well incorporated with the butter and vegetables. Continue to cook and stir for 2 minutes.
Step 3: Meanwhile, warm the milk in a separate saucepan over medium heat.
Step 4: Gradually stir in the warm milk into the flour, butter, and vegetables. Continue to cook and stir until the mixture is thickened.
Step 5: Stir in the freshly ground black pepper, tomato paste, and heavy cream.
Step 6: You can puree the soup in a blender or food processor if desired and return it into the saucepan.
Step 7: Add in the crab, shrimp, and the sherry. And bring it to a simmer.
Step 8: When done, remove from fire. Serve immediately. Enjoy!
Tip:
Substitute the shrimp with small cooked bay scallops or lobster. Replace the green onions with finely chopped shallots. And if you’d like you can garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Even add a spoonful of sour cream, and, swirl.
Ingredients
- 3 tablespoons of butter
- 2 tablespoons of chopped green onion
- 2 tablespoons of chopped celery
- 3 tablespoons of all-purpose flour
- 2 1/2 cups of milk
- 1/2 teaspoon of freshly ground black pepper
- 1 tablespoon of tomato paste
- 1 cup of heavy whipping cream
- 8 ounces of crab meat
- 4 to 8 ounces of small cooked shrimp or other seafood
- 2 tablespoon of sherry win
Instructions
Step 1: In a large saucepan or Dutch oven, melt the butter over medium-low heat. Add in the chopped green onion and celery. Saute and stir until tender.
Step 2: Mix in the flour and blend until well incorporated with the butter and vegetables. Continue to cook and stir for 2 minutes.
Step 3: Meanwhile, warm the milk in a separate saucepan over medium heat.
Step 4: Gradually stir in the warm milk into the flour, butter, and vegetables. Continue to cook and stir until the mixture is thickened.
Step 5: Stir in the freshly ground black pepper, tomato paste, and heavy cream.
Step 6: You can puree the soup in a blender or food processor if desired and return it into the saucepan.
Step 7: Add in the crab, shrimp, and the sherry. And bring it to a simmer.
Step 8: When done, remove from fire. Serve immediately. Enjoy!
Tip:
Substitute the shrimp with small cooked bay scallops or lobster. Replace the green onions with finely chopped shallots. And if you'd like you can garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Even add a spoonful of sour cream, and, swirl.
