Ingredients
- 1 stick butter
- 1/2 onion, diced
- 1 Tbsp. garlic, chopped
- 1 Can tomatoes, basil & oregano
- 1/2 C. flour
- 1/4 C. sherry
- 1/2 white wine
- 2 C. heavy cream
- 2 1/2 C Milk
- 12 large .sea. scallops
- 12 extra large shrimp cut into bite sized pieces
- 2 oz. lump crabmeat
- 1 teaspoon lemon juice
- 1 tsp. paprika
- 2 tablespoons basil, chopped
- Salt, to taste
- Black pepper, to taste
- Cayenne pepper, to taste
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Seafood Bisque
Time: 7 minutes prep, 40 minutes cook
Servings: 4
Directions
- Melt the butter in a heavy bottom pot and saute onions, garlic and tomatoes for 10 min. Stir in the flour until all is incorporated.
- Slowly add sherry, white wine, cream and milk, stirring continuously.
- Bring to a slow boil.
- Add all of the seafood ingredients, lemon juice and paprika.
- Bring back to a slow boil. Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.
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Summary
This is a rich, creamy, very yummy tasting soup. Thicker than a traditional bisque yet thinner than a chowder. My family truly enjoyed this.
