Shrimp Bisque With Lump Crab


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Shrimp Bisque With Lump Crab
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Appetizer, Soup
Appetizers Seafood
Servings
Ingredients
Course Appetizer, Soup
Appetizers Seafood
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Remove shells from shrimp and place in small saucepan. Cover with water and simmer for two hours. Strain liquid, then reduce to 1 1/2 cups. Add peeled and deveined shrimp and cook until pink and opaque. Process in a blender until smooth. Set aside.
  2. Melt butter in saucepan, then add minced garlic and shallot and cook until soft and translucent. Deglaze pan with sherry. Add flour and cook for another two minutes. Add shrimppuree from blender. Add the seafood stock, tomato paste, cajun seasoning, smoked parika, and heavy cream. Stir over medium heat until bisque has thicken.
  3. To serve, place two ounces of lump crabmeat in a bowl. Pour shrimp bisque over crabmeat. Serve immediately.
Recipe Notes

Serving Ideas : You could lean a head-on shrimp onto the side of the bowl as a garnish. NOTES : I used Paul Prudomme's blackened seasoning for the cajun seasoning. Minor's seafood stock can be found at specialty or gourmet food stores. If you cannot find seafood stock clam juice can be substituted.

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