barb's shrimp and crab bisque
I found a conventional shrimp bisque recipe and tweaked the heck out of it and came up with this. My family loves it.
prep time
45 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 8 tablespoons butter divided
- 1/2 pound shrimp peeled deveined and chopped
- 1/2 pound snow crab legs cooked and shells removed.
- 1/2 cup each onions, celery, carrots chopped
- 4 cups water or fish stock
- 1 package chicken bouillon like knorr's homestyle
- 1 tablespoon seasoning salt
- 28 ounces can crushed tomatoes
- 1/2 cup dry white wine
- 12 ounces evaporated milk
- 1/2 cup heavy cream
- 1/4 cup flour
- 1/8 cup fresh parsley chopped
- 1/8 cup fresh basil chopped
How To Make barb's shrimp and crab bisque
-
Step 1Melt two tablespoons butter in pan and saute onion, celery, and carrots for 5 minutes. Add water or fish stock. Bring to boil. Reduce to a simmer and simmer until vegetables are soft. Puree with a immersion blender or transfer to a food processor or blender and puree until vegetables are smooth.
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Step 2Add chicken bouillon, crushed tomatoes, wine and salt. return to a simmer. Simmer for 30 minutes stirring occasionally
-
Step 3Meanwhile melt remaining 6 tablespoons of butter in pan. Stir in flour and make a roux. Slowly add the milk and heavy cream. Stir into tomato mixture.
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Step 4Add shrimp and crab and cook 3 to 4 minutes until shrimp is done. Add fresh parsley and basil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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