This recipe uses Culinary Delights kit as a base for this lower fat variation

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Name: Shrimp Bisque
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 Bag Culinary Delights Shrimp Bisque; 1 pound Shrimp (shrimp bisque) uncooked, peeled, and deveined; 1 cup Crab meat; 4 cups Almond or Skim Milk; 2 tablespoons Sugar; 3 tablespoons Butter or oil; Side: Pimento Cheese; Side: Saltines

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INGREDIENTS

1 Bag Culinary Delights Shrimp Bisque
1 pound Shrimp (shrimp bisque) ; uncooked, peeled, and deveined
1 cup Crab meat
4 cups Almond or Skim Milk
2 tablespoons Sugar
3 tablespoons Butter or oil
Side: Pimento Cheese
Side: Saltines

Servings

INSTRUCTIONS

Remove the celery from vegetable bag and discard. Heat butter in stock pot. Follow the kit directions by sautéing the onions, peppers, corn, and potatoes. Add spice envelope and create a rue. Add milk and sugar. Stir frequently to ensure that the milk does not scorch. After 10 minutes, add crab meat. Lastly, add shrimp; allowing to cook until pink.

If mix is not available, it can be made easily from scratch:

Crack 1-1.5 lbs of crab legs. Retain the crab shells and boil for 30 mins with 4 cups of water to make a stock. Create a roux with 3-4 tbsp of butter. Add 1/3 cup flour to melted butter and 1 tablespoon of Old Bay. Once roux has formed a paste, add 1/2 of a medium onion (chopped) and a teaspoon of minced garlic. Sweat the garlic and onion for a few minutes then add 3 cups of the crab stock. Retain the 4th cup of stock in case it is need to thin the soup later. To soup base, add 3-4 cubed red skin potatoes and 3 ears of sweet corn shucked. Add 1/4 cup white sugar. Cook for 30 minutes. If needed, thicken with a few tablespoons of corn starch. Add crab meat and continue to cook. 5 minutes before serving, add the shrimp.

Serve with pimento cheese and saltines.

NOTES

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Shrimp Bisque

1 Bag Culinary Delights Shrimp Bisque 
1 pound Shrimp (shrimp bisque) uncooked, peeled, and deveined
1 cup Crab meat 
4 cups Almond or Skim Milk 
2 tablespoons Sugar  
3 tablespoons Butter or oil  
  Side: Pimento Cheese 
  Side: Saltines

Remove the celery from vegetable bag and discard. Heat butter in stock pot. Follow the kit directions by sautéing the onions, peppers, corn, and potatoes. Add spice envelope and create a rue.  Add milk and sugar. Stir frequently to ensure that the milk does not scorch. After 10 minutes, add crab meat. Lastly, add shrimp; allowing to cook until pink.

If mix is not available, it can be made easily from scratch:
Crack 1-1.5 lbs of crab legs.  Retain the crab shells and boil for 30 mins with 4 cups of water to make a stock.  Create a roux with 3-4 tbsp of butter.  Add 1/3 cup flour to melted butter and 1 tablespoon of Old Bay.  Once roux has formed a paste, add 1/2 of a medium onion (chopped) and a teaspoon of minced garlic.  Sweat the garlic and onion for a few minutes then add 3 cups of the crab stock.  Retain the 4th cup of stock in case it is need to thin the soup later.  To soup base, add 3-4 cubed red skin potatoes and 3 ears of sweet corn shucked.  Add 1/4 cup white sugar.  Cook for 30 minutes.  If needed, thicken with a few tablespoons of corn starch.  Add crab meat and continue to cook.  5 minutes before serving, add the shrimp.

Serve with pimento cheese and saltines.

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Nutrition

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Serving Size: 1 Serving (411g)
Recipe Makes: 6 Servings

Calories: 346
Calories from Fat: 144 (42%)

Amt Per Serving		% DV

	Total Fat 16g	21 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 1.4g
Cholesterol 180.8mg		56 %
Sodium 1155.7mg		40 %
Potassium 425.9mg		11 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 16g
Protein 31.8g		45 %
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.

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Calories per serving: 346

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