Louise Crab, Shrimp and Corn Bisque
Leighton
ingredients
- 2 tablespoons butter
- 1 cup chopped onions
- 1/4 cup chopped red bell peppers
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 2 cups shrimp stock or chicken broth 1/2 cup dry white wine
- 1/2 teaspoon dried thyme
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 3 1/2 cups heavy cream
- 1 teaspoon salt
- 1 teaspoon hot sauce
- 1 cup whole kernel corn
- 1/2 pound lump crab meat picked over for shells and cartilage
- 1/2 pound medium -size shrimp, peeled and deveined
- 1 tablespoon chopped parsley
- 1 tablespoon chopped green onions
- 16 jumbo crabs claws(optional)
directions
- 1
Heat the butter in a large saucepan over medium heat. Add the onions, peppers, celery and garlic and cook, stirring, for 1 minute. Add the stock, wine and thyme and bring to a boil.
- 2
In a skillet over medium heat, combine the oil and flour, stirring constantly, make a blond roux. Add the roux to the mixture in the saucepan and mix well to blend.
- 3
Add the cream in a steady stream, whisking with a wire whisk to combine the mixture. Add the salt, hot sauce and the corn. Simmer for 5 minutes.
- 4
Add the crab meat and shrimp, parsley and green onions and cook for about 5 minutes,or until the soup is well heated. To serve, garnish with crab claws(if using)
Source: Mommy
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews