Shrimp and Crab Creamed Bisque |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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With fall coming on strong, here is a great full-bodied dish that can be prepared with any consistency you desire. If too thick, simply add a little more water and simmer. This is from The Frank Davis Seafood Notebook. Easy but good enough for company. (Note: You can use Healthy Request soups by Campbell's to lighten this dish up.) Ingredients:
1 (10 3/4 ounce) can cream of shrimp soup |
1 (10 3/4 ounce) can cream of mushroom soup |
2 cups water (i usually use shrimp stock) |
3/4 cup margarine |
1/2 cup coarsely chopped bell pepper |
2 cups diced carrots |
1/4 cup finely chopped white onion |
1 stalk celery, coarsely chopped |
1 cup green peas |
1/2 cup button mushroom |
1/4 teaspoon garlic powder |
3 tablespoons sherry wine |
1/2 teaspoon dry mustard |
salt and pepper |
1 lb chopped medium shrimp |
1 lb flaked crabmeat |
Directions:
1. Set your burner on medium.
2. Take a large skillet and put in the 2 cans of soup and the 2 cups of water, stirring until mixture becomes smooth.
3. Then add the margarine, cover the pan,and allow to simmer for about 10 minutes.
4. Add everything else except the shrimp and crabmeat, and spend about 5 minutes stirring the soup over a medium fire.
5. Cover the skillet, reduce the heat back to simmer and let the base cook for 30 minutes.
6. Finally, add the chopped raw shrimp and crabmeat and stir them in well.
7. Re-cover the skillet and let the bisque simmer for about 10 more minutes or until the shrimp turn pink and tender.
8. A green salad and of course, french bread make this a great fall meal.
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