Recipe: Shrimp and Crab Bisque (The Frugal Gourmet)

SHRIMP AND CRAB BISQUE

1 pound raw peeled shrimp
2 tablespoons butter
1/2 cup each butter and flour, cooked together to form a roux
4 stalks celery, with leaves, chopped fine
1 large yellow onion, peeled and chopped fine
2 cups fish stock or chicken stock (or canned fish or chicken broth)
2 cups milk
3 chicken bouillon cubes
1/8 teaspoon ground cloves
1/4 teaspoon garlic powder (I prefer 2 cloves crushed fresh garlic)
1 tablespoon Worcestershire sauce
1 (8 ounce) can tomato sauce
1 green sweet bell pepper, cored and cut into 4 pieces
2 whole bay leaves
1 pound crab meat
1 pint heavy (whipping) cream
Ground white pepper, to taste
Tabasco, to taste
Dry sherry, to taste
2 green onions (green tops only), chopped (for garnish)

Heat a medium frying pan and saute the shrimp in the 2 tablespoons butter just until the shrimp changes color, about 3 minutes. Set aside.

In a 2-quart saucepan cook the butter and flour together to form a roux. Cook to a very light brown. Add the celery and yellow onion and saute in the roux until soft. Stirring constantly, add the fish or chicken stock and milk. Stir until it thickens a bit. Add Worcestershire sauce, tomato sauce, bell pepper, and bay leaves. Simmer, covered, 1 to 2 hours.

Remove the bell pepper pieces and the bay leaves. Add the shrimp and crab meat, along with the cream. Heat the soup again, being careful not to let it come to a boil. Add additional seasonings such as white pepper, Tabasco, and dry sherry.

Garnish with the green-onion tops and serve.

Serves 6-8 as a soup course
From: SueA, CA
Source: The Frugal Gourmet Cooks American by Jeff Smith