Crab & Shrimp Seafood Bisque

By MichelleF

About.com ~ Since this recipe uses just 1/2 lb crab, I use the other 1/2 lb to make crab cakes.

Ingredients

• 3 TB butter
• 2 TB chopped green onion
• 2 TB chopped celery
• 3 TB flour
• 2 1/2 cups milk
• 1/2 tsp pepper
• 1 TB tomato paste
• 1 cup heavy whipping cream
• 1/2 lb lump crab meat
• 1/2 lb small shrimp, or medium shrimp cut in 2-3 pieces
• 2 TB sherry

Details

Servings 4
Adapted from southernfood.about.com

Preparation

Step 1

Melt the butter in a medium pot over medium-low heat. Add the green onions & celery. Sauté until tender. Add the flour, stirring constantly for about 2 minutes until the flour & butter are well incorporated. In a small pot, warm the milk over medium heat. Slowly add the warmed milk, stirring until thickened. Add the pepper, tomato paste, & heavy cream. Stir in seafood & sherry. Bring to a simmer for about 5 minutes or until shrimp is cooked through.

Variations:
~ Add scallops or lobster instead of shrimp
~ Replace green onions with chopped shallots
~ Garnish the bisque with thinly sliced green onion tops, cilantro, or parsley
~ Garnish with a dollop of sour cream & swirl it