Nana's Crab and Shrimp Bisque |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This bisque is so delicious and creamy good! It is also very easy and quick to prepare. Instead of the shrimp, I often dice up some firm white fish like sea bass or halibut for a different flavor. The addition of the dab of ketchup gives the bisque a lovely light pink/coral color. Try serving the bisque in a wide bowl with a scoop of rice in the middle. Sprinkle with chopped parsley to garnish. Ingredients:
1/2 cup onion, diced |
1/2 cup celery, diced |
1/4 cup butter |
1/2 cup flour |
5 cups water |
2 packets bouillon |
1 tablespoon ketchup |
1 tsp salt |
1 tsp pepper |
16 ounce crab, canned |
1 (8 ounce)shrimp |
1/4 cup sherry wine |
12 ounce evaporated milk |
Directions:
1. Use a stock pot large enough (4-5 quart stockpot will do). Saute the onions and celery in the butter over medium high heat until the vegetables begin to soften.
2. Sprinkle in the flour and stir thoroughly into the saute of vegetables and butter. Stir and cook 1 minute.
3. Gradually add the water, bouillon cubes, ketchup, salt and pepper. Bring to a boil, stirring, then reduce heat to a simmer for 5 minutes, stirring occassionally.
4. Add crab meat (and the juices!), diced shrimp or fish and the can of evaporated milk. Heat through to serving temperature; do not reboil.
5. Serves 8
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