Seafood Bisque
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. —Pat Edwards, Dauphin Island, Alabama
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1 teaspoon worcestershire sauce
- 4 green onions chopped
- 1/2 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- 1/2 cup finely chopped celery
- thinly sliced green onions optional
- 1 can (6 ounces) crabmeat drained, flaked and cartilage removed
- 1 can (10-3/4 ounces) condensed cream of celery soup, u
- 2 cans (10-3/4 ounces each) condensed cream of mushroom
- 1-1/2 pounds uncooked medium shrimp peeled and deveined
- 2-2/3 cups 2% milk
- 1 jar (4-1/2 ounces) whole mushrooms, drained
- 3 tablespoons madeira wine or chicken broth
- Carbohydrate 0.803888064063631 g
- Cholesterol 0 mg
- Fat 0.0215540835469384 g
- Fiber 0.240564681158778 g
- Protein 0.162486155844361 g
- Saturated Fat 0.00440744358595552 g
- Serving Size 1 1 servings (2-1/2 quarts). (11g)
- Sodium 10.5601839900374 mg
- Sugar 0.563323382904854 g
- Trans Fat 0.00465447037392461 g
- Calories 4 calories
In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.
