SEAFOOD CORN BISQUE
This is a recipe for a cold winter day. It is creamy and hearty. It can be served as a soup or it can be served over white rice. Any seafood ingredients can be substituted to create your own flavors.
Yield: 6 Servings Ready in 1 hours
favorite of 8 people 1 people want to try
|Ingredients For Sauce:|
|• 2 tbsp butter|
|• 2 tbsp flour|
|• 1 qt half & half|
|• 1 can of tomato paste; 6 ozs|
|• 2 cups of fish stock|
|• ¼ cup of Cream Sherry|
|• ½ tsp of Worstershire sauce|
|• Tabasco sauce (to taste)|
|• ¼ tsp of freshly grated nutmeg|
|• Salt & Pepper (to taste)|
|Ingredients For Bisque:|
|• 1 large Vidalia onion; diced|
|• 3 scallions; finely chopped (both green and white)|
|• 1 stalk of scallion (green only) for garnish|
|• 2 stalks of celery; diced|
|• 1 large red bell pepper; diced|
|• 4 yellow potatoes; bite size (Yukon Gold if available)|
|• 3 ears of fresh corn; cut off the cob|
|• 16 ozs of lump crab meat|
|• 20 large shrimp-peeled; deveined and cut in half|
|• ¼ cup of vegetable oil|
SEAFOOD CORN BISQUE Preparation
Start by making the sauce. In a medium saucepan, make a roux of butter and flour over low to medium heat. Whisk until the flour is combined and is pasty in texture. Place the half & half in a microwave oven and gently warm it. Over a low heat, add the half & half to the roux and whisk together until all of the flour is dissolved and the sauce is creamy. Add the remaining sauce ingredients and whisk together just until they are combined. Remove from heat and set aside.
In a Dutch oven, par-boil the diced potatoes until they are fork tender. Drain and set aside. Coat the Dutch oven with the vegetable oil and pre-heat. Sauté the onion, celery, bell pepper and scallions until tender. Lightly salt & pepper during this process.
Add the potatoes and corn. Stir gently to incorporate. Add the sauce mixture and, on low heat, simmer for 5 minutes. Add the crab meat and the shrimp. Cook (still on low heat) until the shrimp are pink and beginning to curl, usually 5 to 7 minutes. Check for seasoning and salt & pepper to taste.
Spoon into bowls and garnish with scallion greens. This is tasty served with crusty bread for dunking.
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SEAFOOD CORN BISQUE Reviews
Be certain to fold the crab meat in gently. You will want the meat to remain in bite size lumps. Do not over cook the shrimp and they will become rubbery. [I posted this recipe.]
3 years, 1 months, 2 weeks, 18 hours, 34 minutes ago
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