Ready in 45 minutes
Try this kevin's Shrimp and Crab Bisque recipe, or contribute your own.
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.
VERY VERY GOOD
operator77 3y agoHoly s--- was that good! Best bisque I've ever had! Three thumbs up!
shanewing 3y agoA-Mazingly good!
Foodguyphil 3y agoThis 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.
cdavis3020 6y agoReceipe 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.
Lilbama 12y agoVERY VERY GOOD