kevin's Shrimp and Crab Bisque

kevin's Shrimp and Crab Bisque

Ready in 45 minutes
5 review(s) averaging 4.8. 100% would make again

Top-ranked recipe named "kevin's Shrimp and Crab Bisque"

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Try this kevin's Shrimp and Crab Bisque recipe, or contribute your own. "Shrimp" and "Tomato" are two tags used to describe kevin's Shrimp and Crab Bisque.

"This recipe was great! We added sea scallops to the recipe and it turned out wonderful. We also added a Portuguese Churrasco sauce from Chef's Line. This added a wonderful kick to the recipe."


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2 lb shrimp; Raw, peeled
2 tb Butter
1/2 c butter and flour; each
4 stalks celery; with leaves
1 lg Yellow onion; chopped
2 c Fish Stock or Chicken Soup; as required
2 c milk
3 cubes Chicken bouillon
1/8 ts Ground cloves
1/4 ts Garlic powder; OR
2 Garlic; crushed
1 tb Worcestershire Sauce
1 8-oz cn tomato sauce
1 Bell pepper; quartered
2 Whole Bay Leaves
1 lb Crab meat
1 pt Whipping cream
White pepper; to taste
Tabasco; to taste
Dry sherry; to taste
2 stalks Green onion; (tops only)

Original recipe makes 6



SERVES 6-8 AS A SOUP COURSE The firefighters in New Orleans must eat the most delicious food you can imagine. While this next contribution to our firefighters contest may look a little expensive to make, Officer Gayle Rogers in New Orleans knows the crew will enjoy it and foot the bill. You do know, dont you, that firefighters do not get their meals free with the work? They chip in each week to cover the cost of the groceries. Ill bet that Fireman Rogerss cooking is popular enough to bring about support for any bill! Heat a medium frying pan and saute the shrimp in the 2 tablespoons butter just until the shrimp changes color, about 3 minutes. Set aside. In a 2-quart saucepan cook the butter and flour together to form a roux. Cook to a very light brown. Add the celery and yellow onion and saute in the roux until soft. Stirring constantly, add the fish or chicken stock and milk. Stir until it thickens a bit. Add Worcestershire sauce, tomato sauce, bell pepper, and bay leaves. Simmer, covered, 1 to 2 hours. Remove the bell pepper pieces and the bay leaves. Add the shrimp and crab meat, along with the cream. Heat the soup again, being careful not to let it come to a boil. Add additional seasonings such as white pepper, Tabasco, and dry sherry. Garnish with the green onion tops and serve. From ~~ltThe Frugal Gourmet Cooks American>. Downloaded from Glens MM Recipe Archive, G Internet.



Calories Per Serving: 528 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Holy s--- was that good! Best bisque I've ever had! Three thumbs up!
operator77 2 years ago

A-Mazingly good!
shanewing 2 years ago

This recipe was great! We added sea scallops to the recipe and it turned out wonderful. We also added a Portuguese Churrasco sauce from Chef's Line. This added a wonderful kick to the recipe.
Foodguyphil 3 years ago

Receipe is a bit confusing on preparation, but the dish came out very well. If you can get lump crabmeat, that is definitely the way to go.
cdavis3020 5 years ago

Lilbama 11 year ago

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