Shrimp And Crab Bisque With Sherry
shrimp and crab bisque with sherryIngredients 2 tablespoons butter 2 tablespoons all purpose flour teaspoon salt teaspoon white pepper 1 teaspoon chicken bouillon granules 2 tablespoons finely chopped onion 1 cups half and half cream pound medium shrimp peeled and deveined pound pre cooked crab meat cup white wine. Ingredients 1 pound large shrimp shelled and deveined shells reserved 3 cups water 2 tablespoons extra virgin olive oil 4 garlic cloves thinly sliced 1 medium onion chopped 1 4 teaspoon cayenne pepper 1 4 cup brandy 2 tablespoons chopped basil plus 8 leaves thinly sliced 1 4 cup dry sherry 4.
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Add the freshly ground black pepper tomato paste and heavy cream.
Shrimp and crab bisque with sherry. Stir in the crab shrimp and the sherry. Mix the heavy cream and sherry in the first stockpot. Add the chopped green onion and celery.
If desired puree the soup in a blender or food processor at this point and then return it to the saucepan. If desired puree the soup in a blender or food processor at this point and then return it to the saucepan. Melt the butter in a dutch oven or large saucepan over medium low heat.
8 ounces of crab meat 4 to 8 ounces small cooked shrimp or other seafood 2 tablespoon sherry wine. Add shrimp bisque base mixture and cook over medium heat stirring occasionally 2 3 minutes until heated through. Serve the bisque in warmed bowls garnished with a whole shrimp and a sprinkling of parsley.
Season to taste with salt. Add the freshly ground black pepper tomato paste and heavy cream. Stir in the crab shrimp and the sherry.
Bring to a simmer. Blend the flour into the butter and vegetables until well incorporated. Ingredients 3 tablespoons butter 2 tablespoons green onion chopped 2 tablespoons celery chopped 3 tablespoons all purpose flour 2 1 2 cups milk 1 2 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 cup heavy whipping cream 8 ounces cooked baby shrimp or other seafood 8 ounces.
Saute stirring until tender. Bring it to a simmer.