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CRAB AND SHRIMP SEAFOOD BISQUE RECIPE

Scrumptious creamy bisque made with crab meat and shrimp, to be served as most important course or facet dish. A contact of greens would add to this delight.

To most individuals, seafood bisques sound like elegant 5-star restaurant dishes that break the bank and take ceaselessly to yield a plate of pleasure.

Whereas it’s true that seafood bisque are a delight, this delicacy is fairly straightforward to make and its elements are ridiculously widespread. In half-hour or much less, you’ll be shelling out a pot of this goodness.

Ingredients

  • Crab and seafood bisque require simple ingredients. To make enough bisque for 6 servings, you’d need;

  • 3 tablespoon butter

  • 2 tablespoon chopped green onion

  • 2 tablespoon chopped celery

  • 3 tablespoon all-purpose flour

  • 2 ½ cups milk

  • ½ teaspoon freshly ground black pepper

  • 1 tablespoon tomato paste

  • 1 cup heavy whipping cream

  • 8 oz crab meat

Directions

  • Step 1: Melt the butter over medium to low heat in a large saucepan a large saucepan. Once melted, add the celery and chopped green onion, and then stir until they soften.
  • Step 2: Blend the flour into the butter mix until it becomes homogenous. Continue stirring and cooking for about 2 minutes.
  • Step 3: While the flour-butter-vegetable mix cooks, warm the milk over medium heat in a different saucepan. Slowly pour it into the flour-butter mix and continue stirring and cooking for about 3 minutes until it thickens (this mix is known as the roux)
  • Step 4: Add the ground black pepper, tomato paste and whipping cream to the roux and continue to cook
  • Step 5: Add the crab, shrimp and sherry wine to the soup and then stir lightly. Reduce the heat and bring the soup to simmer.
  • Step 6: Garnish with chopped green onion (you could use parsley and cilantro) and serve hot.

Tips and variations:

  • ·Seafood bisque may be made with any shelled sea food, so you may decide to use lobster, crawfish or clam instead of shrimps
  • ·When heating the milk, heat to about the same temperature as the flour-butter mix to avoid the roux being too lumpy.
  • ·You could choose to use finely chopped shallots instead of green onions.