Try this Crab and Shrimp Seafood Bisque recipe, or contribute your own.
Suggest a better descriptionDIRECTIONS:
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Serve hot.
Tips and Variations:
Feel free to add small cooked bay scallops or lobster instead of the shrimp.
Replace the green onions with finely chopped shallots.
If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1057g) | ||
Recipe Makes: 1 | ||
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Calories: 1381 | ||
Calories from Fat: 911 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.2g | 135 % | |
Saturated Fat 61.3g | 306 % | |
Monounsaturated Fat 27.1g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 492.8mg | 152 % | |
Sodium 1521.9mg | 52 % | |
Potassium 1982.9mg | 52 % | |
Total Carbohydrate 52.9g | 16 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 50.6g | ||
Protein 66.6g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1381
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