Crab and Shrimp Bisque
From merlin 16 years ago
- 35 minutes to make
- Serves 6
A hearty and sophisticated seafood soup for a cold day.
Ingredients
- 5 T. unsalted butter shopping list
- 2 onions, chopped shopping list
- 6 stalks celery, chopped shopping list
- 2 T, crushed garlic shopping list
- 6 T. flour shopping list
- 3 T. Madras curry powder shopping list
- 1 t. sweet Hungarian paprika shopping list
- 2 T. tomato paste shopping list
- 7 cups chicken broth shopping list
- 1 lb cooked shrimp, rinsed and peeled shopping list
- 3 cans white crab meat, with liquid shopping list
- 1 can evaporated whole milk shopping list
- ¼ cup dark rum shopping list
- salt and black pepper to taste shopping list
- Chopped chives for garnish shopping list
How to make it
- SHRIMP AND CRAB BISQUE
- Melt the butter in a pot. Add the onions and celery and sauté until soft. Add the garlic and cook 1 minute more. Stir in the curry powder, paprika, tomato paste and flour. Gradually stir in the broth. Bring to a boil and reduce heat to low. Simmer 20 minutes.
- Add the crab meat with the liquid. Cook 10 minutes. Add the shrimp, rum and condensed milk. Cook until heated through. Allow to cool about 20 minutes. Puree in a blender, or preferably with a hand blender. Leave the consistency coarse and a little chunky. If using a blender, only fill the container 2/3 to the top and use pulse a few times. Check the seasonings and add salt and pepper or more rum if desired. Serve with chopped chives.
The Rating
Reviewed by 4 people-
Good one, Thank you!
mystic_river1
in Bradenton loved it
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Sounds great.
chihuahua
in Sonoma County loved it
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Great recipe! Rum in the soup - different!
lincolntoot
in Freehold loved it
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