Lower Fat Shrimp and Crabmeat Bisque
Ready In: 45 mins
Serves: 5
Yields: 5 cups
Ingredients
- 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
Directions
- 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.
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