Shrimp And Oyster Bisque
- 2 cups shucked oysters
- 2 cups shelled raw shrimp
- 4 cups milk
- 1 cup whipping cream
- 1/2 cup minced celery
- 3 tablespoons finely-minced shallots
- 1 tablespoon minced parsley
- Salt to taste
- Freshly-ground black pepper to taste
- 3 tablespoons unsalted butter
- 3 tablespoons flour
Finely chop the oysters, reserving liquid. Chop the shrimp but set aside 3 each serving for garnish.
Place the oysters, liquid and shrimp in a heavy soup pot. Add the milk, cream, celery, shallots, parsley. Simmer for 30 minutes. Cool slightly. Puree in food processor, season to taste.
Melt the butter in a small saucepan, stir in the flour and cook for a few minutes. Stir a little of the bisque into the roux then stir the roux into the bisque pot. Return to heat and stir until slightly thickened. Garnish each serving with 3 shrimp and some chopped parsley.
This recipe yields 12 servings. Recipe can be halved for 6.