Recipe: Seafood Florentine Bisque (using shrimp, crab, and scallops)

SEAFOOD FLORENTINE BISQUE

1/4 cup butter
1/4 cup finely chopped onion
1 teaspoon minced garlic
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 cups chopped fresh spinach
1/4 cup flour
2 cups 1/3 less sodium chicken broth
1 1/2 cups 2 percent milk
1 (6 1/2 ounce) can crabmeat, drained
1/2 pound shrimp (41-50 count), raw, peeled, deveined
1/2 pound bay scallops
2 tablespoons dry sherry

In large saucepan, melt butter over medium heat. Add onion, garlic, salt, pepper and cayenne; saute until onions are translucent (about 2 minutes).

Add spinach and saute until just wilted (about 1 minute).

Stir in flour. Add chicken broth and milk. Bring to a boil over medium-high heat; reduce heat and simmer until thickened (about 10 minutes).

Stir in crab, shrimp, scallops and sherry; continue cooking until shrimp and scallops are opaque (about 2-3 minutes). Serve immediately.

TIP:
Leftover bisque may be refrigerated up to 2 days. Reheat bisque in the microwave or in a saucepan over medium heat until bisque reaches 165 F.

Amount: 5 cups
Adapted from source: The Byerly Bag, January 2003