Barb's Shrimp and Crab Bisque

barbara lentz


I found a conventional shrimp bisque recipe and tweaked the heck out of it and came up with this. My family loves it.


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45 Min
30 Min
Stove Top


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8 Tbsp
butter divided
1/2 lb
shrimp peeled deveined and chopped
1/2 lb
snow crab legs cooked and shells removed.
1/2 c
each onions, celery, carrots chopped
4 c
water or fish stock
1 pkg
chicken bouillon like knorr's homestyle
1 Tbsp
seasoning salt
28 oz
can crushed tomatoes
1/2 c
dry white wine
12 oz
evaporated milk
1/2 c
heavy cream
1/4 c
1/8 c
fresh parsley chopped
1/8 c
fresh basil chopped

How to Make Barb's Shrimp and Crab Bisque


  • 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.
  • 2Add chicken bouillon, crushed tomatoes, wine and salt. return to a simmer. Simmer for 30 minutes stirring occasionally
  • 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.
  • 4Add shrimp and crab and cook 3 to 4 minutes until shrimp is done. Add fresh parsley and basil.

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About Barb's Shrimp and Crab Bisque

Course/Dish: Cream Soups
Main Ingredient: Seafood
Regional Style: French

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