Crab and Shrimp Seafood Bisque

By á-43407

Ingredients

• 3 T butter
• 2 T chopped green onion
• 2 T chopped celery
• 3 T flour
• 2 1/2 cups milk
• 1/2 t pepper
• 1 T tomato paste
• 1 cup heavy whipping cream
• 8 oz. crab meat
• 4-8 oz. small cooked shrimp
• 2 T sherry wine

Preparation

Step 1

Melt the butter in a dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring until tender.

Blend the flour into the butter and vegetables until will incorporated. Continue cooking, stirring for about 2 minutes. Warm the milk in another saucepan over medium heat.

Slowly stir in the warmed milk and continue cooking and stirring until thickened.

Add pepper, tomato paste and heavy cream. If desired, puree the soup in a blender or food processor at this point and then return to the saucepan.

Stir in the crab, shrimp and sherry. Bring to a simmer. Serve hot.