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Chef's Choice Shellfish Bisque

Chef's Choice Shellfish Bisque created by pammyowl

This is "chef's choice" because you can use whatever shellfish you have available or that you favor. You can use canned, frozen and thawed, or fresh. Whatever you decide, you are guaranteed to produce a quick, tasty bisque that is sure to impress.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • In saucepan, cook onion in butter. Stir in flour. Cook 1 minute. Slowly stir in broth. Bring to boil. Stir in sherry.
  • Add a small amount of hot mixture to yolks and mix until smooth. Slowly stir into hot mixture in saucepan.
  • Add shellfish and cream. Heat through, but DO NOT BOIL. Serve immediately. Garnish with chopped fresh parsley, if desired.
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RECIPE MADE WITH LOVE BY

@JackieOhNo
Contributor
@JackieOhNo
Contributor
"This is "chef's choice" because you can use whatever shellfish you have available or that you favor. You can use canned, frozen and thawed, or fresh. Whatever you decide, you are guaranteed to produce a quick, tasty bisque that is sure to impress."
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  1. pammyowl
    Chef's Choice Shellfish Bisque Created by pammyowl
    Reply
  2. pammyowl
    Chef's Choice Shellfish Bisque Created by pammyowl
    Reply
  3. pammyowl
    Chef's Choice Shellfish Bisque Created by pammyowl
    Reply
  4. pammyowl
    Mmm Good! I added a dash of salt and a tablespoon of tomato paste, and I chose crab. I will make this quick, east recipe again! Thanks, Jackie!
    Reply
  5. JackieOhNo
    This is "chef's choice" because you can use whatever shellfish you have available or that you favor. You can use canned, frozen and thawed, or fresh. Whatever you decide, you are guaranteed to produce a quick, tasty bisque that is sure to impress.
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