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.
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).
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.