Serves: 6 – 8
This is the best Bisque I’ve ever tasted in my entire existence! It is an exotic dish that tastes simply amazing! Although, this is not for those who are allergic to seafood because it is loaded with all the seafood you can eat. This dish is not limited to just shrimps, you can add other seafood that you’d like! Isn’t that exciting? And this will taste extra special! Give this a try and I’m pretty sure that you’ll be head over heels!
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 of crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry wine* (Optional; especially if a child is going to be eating this.)
A stove (of course)
A large saucepan or a Dutch oven
A ladle or a long-handled spoon
A blender or a food processor
A sieve (for sifting the flour)
A knife (for chopping the vegetables)
HOW TO MAKE CRAB AND SHRIMP SEAFOOD BISQUE
Step 1: Use a sieve to sift the flour. Mix this into the butter and vegetables until well combined. Cook and stir for about 2 minutes.
Step 2: In another saucepan, warm the milk over medium heat.
Step 3: Stir the warmed milk slowly and continue to cook while stirring until the milk has thickened.
Step 4: Stir in the freshly ground black pepper, tomato paste, then, the heavy cream.
Step 5: You can puree the soup if desired using a blender or a food processor. Then, pour it back into the saucepan.
Step 6: Add in the crab, shrimp, and the sherry. Stir and bring to a simmer.
Step 7: Serve immediately. Enjoy!
Tips and Variations:
You can add small cooked bay scallops or lobster in place of the shrimp.
Substitute the green onions with finely chopped shallots.
Garnish the soup with thinly sliced green onion tops, cilantro, or parsley, if desired. You can even add a spoonful of sour cream, then, swirl it.