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Bisque

frost, New Year's Day 2010

My New Year’s gift to all ThreadingWater readers – the recipe for Shrimp-Crab Bisque.  Fair warning, this is not for anyone watching their caloric intake.  It truly is a once-a-year treat, especially for those of us in the cold, snowy north who can stand to pack on some extra winter weight.

ThreadingWater’s Shrimp-Crab Bisque

Stock:  You will need approximately 6 Cups of good seafood stock.  I make my own with the following ingredients:

  • 4 Cups water
  • 1 Cup white wine
  • 6 Cups shrimp, crab and/or lobster shells
  • 1 Cup clam juice

Bring all ingredients to a boil and simmer for 45 min. to 1 hour.  Strain solids and reserve liquid.

Bisque Ingredients:

  • 1 stick butter
  • 1 medium onion or 3 medium leeks chopped fine
  • 1-2 stalks celery chopped fine
  • 2 carrots chopped fine
  • 1/4 Cup flour or gluten-free flour mix (approximate)
  • 1/2 Cup cooking sherry
  • salt to taste and white pepper to taste
  • 4 Cups half & half
  • 1/2 lb. lump crab meat
  • 1/2 lb. shelled shrimp
  • lemons and limes
  • TW’s secret bisque dry herb mixture, minced together in food processor
    • 1 bay leaf
    • 1 tsp. sage
    • 1/4 tsp. basil
    • 1 tsp. thyme
    • 1 tsp. marjoram
    • 2 tsp. fennel seed
    • 1 tsp. oregano
    • 1 tsp. savory

Melt butter in large pot and saute vegetables until soft.  Sprinkle with flour, adding a small amount at a time and whisking into butter and vegetables until it forms a roux.  Stir constantly for 1-5 minutes, then stir in stock, sherry, dry herb mixture and simmer for 20 minutes.  Season with salt and white pepper.

Add half & half, simmer for another 10 minutes but do not allow to boil.  Stir often.

When almost ready to serve, add crab meat and shrimp.  Heat until shrimp is pink, approximately 5 minutes.

Serve with lemons and limes.  (I always use both because I find the combination is dynamite!)

Yum!  Love-in-a-bowl.  Happy New Year.

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