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Name: kevin's Shrimp and Crab Bisque
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 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)

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INGREDIENTS

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)

servings

INSTRUCTIONS

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.

NOTES

VERY VERY GOOD

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kevin's Shrimp and Crab Bisque

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)

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.

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Nutrition

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Serving Size: 1 serving (485g)
Recipe Makes: 6

Calories: 528
Calories from Fat: 283 (54%)

Amt Per Serving		% DV

	Total Fat 31.5g	42 %
	Saturated Fat 17.9g	90 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 2.6g
Cholesterol 366.1mg		113 %
Sodium 872.6mg		30 %
Potassium 997.6mg		26 %
Total Carbohydrate 11.9g		3 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 9.8g
Protein 48.5g		69 %
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: 528

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REVIEWS

Brian07920

operator77

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

11y

shanewing

A-Mazingly good!

12y

Foodguyphil

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.

12y

cdavis3020

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.

15y

Lilbama