August 8, 2011

Silky Seafood Bisque

Soups & Stews

Prep time:

25 minutes

Cooking time:

25 minutes

“Rice is a great way to stretch this bisque and reduce your cost per serving. Simply stir in 1/2 cup long-grain rice and 1 cup water during step 2. Cook for 20 minutes or until rice is tender.”

Ingredients

Serves 6

1 1/2 pounds shrimp, shells intact
4 1/2 cups water, divided
1 cup dry white wine or chicken broth
2 cups beef broth
1 clove garlic, chopped
1 large onion, chopped
1/2 cup chopped celery
2 tablespoons butter
1 (10-ounce) can tomato soup
1 bay leaf
1 (7-ounce) can crabmeat
1 cup whipping cream
1 1/2 teaspoons paprika

Directions

1
Peel shrimp, reserving shells. Chop shrimp; set aside. Bring shells, 4 cups water, wine and broth to a boil in a large pot over medium-high heat. Reduce heat to low; cook for 25 minutes.
2
Meanwhile, sauté garlic, onion and celery in butter in a large skillet over medium-high heat until tender. Add soup, bay leaf and 1/2 cup water. Cover; reduce heat to low. Simmer about 10 minutes longer.
3
Strain broth with a strainer or a slotted spoon. Discard shells. Return broth to pot. Add soup mixture, shrimp and crabmeat to pot. Cook until shrimp are pink, about 3 minutes.
4
Add whipping cream to pot; stir. Ladle bisque into mugs or bowls. Top each serving with 1/4 teaspoon paprika.

Variations(0)

Make My Own Version

Reviews(0)

Cookin' xpress!

Save the time and mess of preparing the shrimp shells by using 1 cup bottled clam juice in place of one of the cups of water.

Great Pairings

Buttery Farm Biscuits

Grandma would double the recipe for these delicious biscuits so that we could have some for breakfast and some with dinner.

make this now

Everyday Cooking My Way

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22

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