Tonight I made a really yummy soup based on a lobster bisque recipe I found online. Our version was made with shrimp and crab meat rather than lobster and it was awesome. I've outlined the recipe for my fellow seafood lovers; this was so easy and delicious on a cool evening.
Photo credit: April, of course
Seafood Bisque
Ingredients:
12 oz baby shrimps
4 oz crab meat
3 large mushrooms, chopped
1/2 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
3 tbsp butter
1 can (14.5 oz) chicken broth
1/4 ts salt
pinch pepper
pinch chili powder
pinch cumin
1 1/2 cups half-and-half
1/2 cup white wine
1) In a large saucepan, melt the butter over medium heat. Add the vegetables and cook until until tender.
2) Add the chicken broth and seasonings, bring to a boil.
3) Carefully pour your broth and veggies into a blender. Add the crab meat and 3/4 of the baby shrimps. Blend to the desired consistency - ours was just before smooth.
4) Return the soup to the saucepan. Add the remaining shrimps, the half-and-half, and the wine. Stir thoroughly and bring to a simmer temperature before serving.
Notes:
-Dad and I agreed that it could have handled more veggies, he specifically requested more celery.
-Season to taste, of course, but also taste your soup before adding the wine. I really liked the taste of the chardonnay with the seafood, but some may prefer the bisque without.
-We had five teenage boys in the house, so I stretched the bisque a bit with half-and-half. Good luck if you're on a diet.
