CRAB AND SHRIMP SEAFOOD BISQUE RECIPE

Delicious creamy bisque made with crab meat and shrimp, to be served as main course or side dish. A touch of greens would add to this delight.
To most people, seafood bisques sound like classy 5-star restaurant dishes that cost a fortune and take forever to yield a plate of delight.
While it is true that seafood bisque are a delight, this delicacy is rather easy to make and its ingredients are ridiculously common. In 30 minutes or less, you would be dishing out a pot of this goodness.

Ingredients

Crab and seafood bisque require simple ingredients. To make enough bisque for 6 servings, you’d need;
3 tablespoon butter
2 tablespoon chopped green onion
2 tablespoon chopped celery
3 tablespoon all-purpose flour
2 ½ cups milk
½ teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 oz crab meat
4-8 oz small cooked shrimp
2 tablespoon sherry wine (or any white wine).

The Process

Step 1: Melt the butter over medium to low heat in a large saucepan a large saucepan. Once melted, add the celery and chopped green onion, and then stir until they soften.
Step 2: Blend the flour into the butter mix until it becomes homogenous. Continue stirring and cooking for about 2 minutes.
Step 3: While the flour-butter-vegetable mix cooks, warm the milk over medium heat in a different saucepan. Slowly pour it into the flour-butter mix and continue stirring and cooking for about 3 minutes until it thickens (this mix is known as the roux)
Step 4: Add the ground black pepper, tomato paste and whipping cream to the roux and continue to cook
Step 5: Add the crab, shrimp and sherry wine to the soup and then stir lightly. Reduce the heat and bring the soup to simmer.
Step 6: Garnish with chopped green onion (you could use parsley and cilantro) and serve hot.

Tips and variations:
·Seafood bisque may be made with any shelled sea food, so you may decide to use lobster, crawfish or clam instead of shrimps
·When heating the milk, heat to about the same temperature as the flour-butter mix to avoid the roux being too lumpy.
·You could choose to use finely chopped shallots instead of green onions.

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