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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Seafood Bisque Recipe

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This recipe for Seafood Bisque is from Weezie's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
2 2/3 cups milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 tsp Worcestershire sauce
1/4 tsp hot pepper sauce
1 1/2 pounds uncooked medium shrimp, peeled
and deveined
1 can (6 ounces) crabmeat, drained, flaked, and
cartilage removed
1 jar (4 1/2 ounces) whole mushrooms, drained
3 tbsp Madeira wine or chicken broth
1/2 tsp salt
1/2 tsp pepper
Minced fresh parsley
Directions:
Directions:
In a Dutch over or soup kettle, combine the first eight ingredients. Bring to a boil. Reduce the heat. Add the shrimp, crab, and the mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine or broth. Add the salt and the pepper. Cook for 2-3 minutes longer. Garnish with parsley.
Number Of Servings:
Number Of Servings:
10

 

 

 

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