Shrimp & Crab Bisque Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stick Butter 4 8" celery stalks diced 1/2 large Onion diced
3/4 c flour
5 pints boiled chicken broth ( made with 4 large knorr cubes)
3/4 tsp ground thyme 2 T parsley
2 c crab meat 2 c shrimp chopped
1 pint warmed half and half
Optional 1/2 cup Creme Sherry
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Directions: |
Directions:Saute to soften butter onions and celery Make Roux by adding the flour
Add chicken broth and simmer 30 minutes
Add thyme and parsley Add seafood
Add the half and half
Add Sherry if desired.
Best the next day after flavors meld |
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Personal
Notes: |
Personal
Notes: This is not your regular butter and cream bisque that is blended. It is lighter and a little more like a chowder, slightly chunky without potatoes. I made it once with 4 whole lobsters and used the broth from boiling the lobsters to make the chicken broth. After shucking the meat from the tails and claws, I threw the bodies and the shells back in the water and boiled them for a while to make a great stock. Don't forget to strain the stock before adding the bullion. It gave it a nice base flavor if you want a very special $60 pot of soup.
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