Ingredients:
Seafood:
– 8 oz crab meat
– 4 oz small cooked shrimp
Produce:
– 2 tbsp celery (finely chopped)
– 2 tbsp green onion (chopped)
Canned Goods:
– 1 tbsp tomato paste
Baking & Spices:
– 3 tbsp all-purpose flour
– 1/2 tsp freshly ground black pepper
Dairy:
– 3 tbsp butter
– 1 cup heavy whipping cream
– 2 1/2 cups milk
Alcohol:
– 2 tbsp sherry wine
Instructions:
1. Prepare the Ingredients:
– Chop the celery, green onion, and set aside the crab meat and shrimp. If the shrimp are large, chop them into smaller pieces.
2. Cook the Base:
– In a large pot, melt the butter over medium heat. Add the celery and green onion, and sauté for 3-4 minutes until they soften.
3. Make the Roux:
– Sprinkle the flour over the sautéed vegetables and stir well. Cook for 2-3 minutes to form a roux, which will help thicken the bisque.
4. Add Liquids:
– Slowly pour in the milk and heavy cream while stirring continuously to avoid lumps. Add the tomato paste and freshly ground black pepper, and stir until the mixture is smooth and combined.
5. Simmer the Bisque:
– Lower the heat and let the bisque simmer for 10-15 minutes, stirring occasionally. It should start to thicken up slightly.
6. Add Seafood:
– Gently fold in the crab meat and shrimp. Add the sherry wine and cook for another 5-7 minutes, just until the seafood is heated through and the flavors meld.
7. Taste and Adjust:
– Taste the bisque and adjust the seasoning with salt, pepper, or more sherry if desired.
8. Serve:
– Ladle the bisque into bowls, and garnish with additional chopped green onions or a swirl of cream, if desired. Serve hot!
Enjoy!
