Side Pannel
Shrimp and Crab Bisque
Ingredients List
- 1 lb Raw shrimp; peeled
- 2 tb Butter
- 1/2 c Each butter and flour;
- -cooked to form a roux
- 4 Stalks celery with leaves;
- -chopped fine
- 1 lg Yellow onion; chopped
- -fine
- 2 c "Fish Stock"; "Chicken Soup
- -Stock" or canned chicken
- -or fish broth
- 2 c Milk
- 3 Chicken bouillon cubes
- 1/8 ts Ground cloves
- 1/4 ts Garlic powder -or-
- 2 Cloves garlic; crushed
- 1 tb Worcestershire sauce
- 1 cn (8-oz) tomato sauce
- 1 Bell pepper; quartered
- 2 Whole bay leaves
- 1 lb Crab meat
- 1 pt Whipping cream
- White pepper to taste
- Tabasco to taste
- Dry sherry to taste
- 2 Green onions (tops only);
- -chopped; for garnish
Directions
SERVES 6-8 AS A SOUP COURSE
The firefighters in New Orleans must eat the most delicious food you can
imagine. While this next contribution to our firefighters' contest may look
a little expensive to make, Officer Gayle Rogers in New Orleans knows the
crew will enjoy it and foot the bill. You do know, don't you, that
firefighters do not get their meals free with the work? They chip in each
week to cover the cost of the groceries. I'll bet that Fireman Rogers's
cooking is popular enough to bring about support for any bill!
Heat a medium frying pan and saut”š 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 saut”š 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.
The firefighters in New Orleans must eat the most delicious food you can
imagine. While this next contribution to our firefighters' contest may look
a little expensive to make, Officer Gayle Rogers in New Orleans knows the
crew will enjoy it and foot the bill. You do know, don't you, that
firefighters do not get their meals free with the work? They chip in each
week to cover the cost of the groceries. I'll bet that Fireman Rogers's
cooking is popular enough to bring about support for any bill!
Heat a medium frying pan and saut”š 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 saut”š 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.
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