Crab & Shrimp Bisque
SERVES: 4
PREP & COOK TIME: 30 MINUTES
CALORIES: 421 PER SERVING
Ingredients:
3 tablespoons butter
2 tbsp green onion, chopped
2 tbsp celery, chopped
3 tbsp all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 to 2 tbsp tomato paste (or more, to taste)
1 cup heavy whipping cream
8 ounces cooked shrimp, chopped
8 ounces crabmeat
2 tbsp sherry wine (Dry sherry is best for this recipe)
Garnish: parsley, cilantro and/or green onion tops (chopped)
Directions:
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, 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 (or microwave).
Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
Stir in the shrimp, and 6 ounces of the crab, reserving 2 ounces for garnish, and the sherry.
Puree the soup with an immersion blender (or in a blender or food processor) at this point and then return it to the saucepan. If you are using a blender, be very careful as steam expands quickly— do in small batches, if necessary.
Bring it to a simmer, adjust seasonings (I added some salt in this step).
Serve hot, garnished with the reserved crab meat and chopped green onion tops.