Rock Shrimp and Blue Crab Bisque
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
2 tablespoons butter
4 tablespoons diced shallots
1 (10-ounce) can cream of shrimp soup, undiluted
1 cup half-and-half
1/3 cup dry sherry
1 teaspoon dry mustard
4 tablespoons freshly grated Parmesan cheese
Salt and ground black pepper to taste
1 pound rock shrimp, peeled and deveined
1 cup lump blue crab meat
- Melt butter in a large saucepan over medium-high heat. Add shallots and sauté for 3 minutes until soft. Stir in soup, half-and-half, sherry, mustard, Parmesan cheese and salt and pepper to taste. Reduce heat and simmer 10 minutes to blend flavors.
- Add shrimp and simmer over low heat for 5 minutes Gently stir in crab meat; heat until warmed through and serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 711; Calories From Fat: 42; Total Fat: 42g; Saturated Fat: 16g; Cholesterol: 327mg; Total Carbs: 34g; Protein: 45g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.