Prep 25 mins
Cook 20 mins
My husband and I acquired this recipe from a friend sometime in the mid nineties. We love preparing it because it can be made with skim milk and still has a very wonderful taste. Of course using whole milk and/or cream creates a more heavenly taste but also has a lot more calories. It is better prepared ahead of time and allowed to blend for several hours in the refrigerator before serving. This is a very nice bisque to serve as a first course before a nice fish entree’. I am cleaning out the house and getting ready to move. I need to get rid of all the paper I can do without. My husband would be very upset if I lost this recipe. So I am posting to Zaar where I will always be able to find it. (I always guess on preparation and cooking times.)
- 1⁄2 cup green onion, chopped (with the tops)
- 1⁄4 cup butter or 1⁄4 cup olive oil
- 1⁄4 cup all-purpose flour
- 4 cups skim milk (may use whole milk and or or cream if desired)
- 1⁄4 teaspoon hot sauce (add more to taste)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 (6 ounce) cans crabmeat, fancy white, drained and flaked
- 1 (4 ounce) can shrimp, medium size & de-veined, drained
- 3⁄4 lb fresh shrimp, peeled, uncooked and chopped into bite size pieces (add more to taste)
- 3 tablespoons parsley, fresh, chopped
- Saute green onions in butter or oil in a heavy sauce pan until tender.
- Add flour, stirring constantly until smooth, about 1 minute.
- Gradually add milk, cooking over medium heat, stirring while cooking, until thickened and bubbly.
- Stir in hot sauce, pepper, salt, crabmeat and shrimp.
- Cook mixture over low heat until shrimp turns pink and looks and tastes done.
- Stir parsley in last.
- Best if allowed to blend a few hours or overnight in the refrigerator. Reheat very slowly so as not to overcook the shrimp. Leftovers (we rarely have any) are great the next day.