by Lane | 11:20 pm

Crab, Shrimp Bisque

Ok, before everybody loses their minds because of this recipe, chill. Take a look at this recipe and ‘Plant Base’ it. In other words, rewrite it to make it a healthy delicious dinner soup.

What ingredients will you use? How will your preparations differ?

Rewrite it in the comments. Ok. Go.

Ingredients

3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry wine

Directions

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.

Recipe taken from Recipe4Diaries

Comments

sarah

Wow, this recipe looks amazing and i am a big fan of shrimps in any way, thank you so much for sharing, I will try this and share it with others for sure.

Feb 17.2018 | 07:42 pm

    Lane

    It really is good, but can we think of a great way to make this healthy?? It’s good but so unhealthy.

    Feb 17.2018 | 08:44 pm

Megan

This recipe looks and sounds delicious. We’re currently in the middle of a heatwave with about 15 days of over 31 degrees celsius and 8 of those over 34! Soup is not on the agenda. Will be saving this one for winter! Would this recipe work out okay in a slow cooker?

Feb 21.2018 | 01:21 am

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