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Shrimp and Crab Creamed Bisque Recipe

July 18th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (10 3/4 ounce)cancream of shrimp soup
  2. 1 (10 3/4 ounce)cancream of mushroom soup
  3. 2cupswater(I usually use shrimp stock)
  4. 3/4cupmargarine
  5. 1/2cup coarsely choppedbell peppers
  6. 2cups dicedcarrots
  7. 1/4cup finely choppedwhite onions
  8. 1stalkcelery, coarsely chopped
  9. 1cupgreen peas
  10. 1/2cupbutton mushrooms
  11. 1/4teaspoongarlic powder
  12. 3tablespoonssherry wine
  13. 1/2teaspoondry mustard
  14. salt and pepper
  15. 1lb choppedmedium shrimp
  16. 1lb flakedcrabmeat

DIRECTIONS

  1. Set your burner on medium.
  2. Take a large skillet and put in the 2 cans of soup and the 2 cups of water, stirring until mixture becomes smooth.
  3. Then add the margarine, cover the pan,and allow to simmer for about 10 minutes.
  4. Add everything else except the shrimp and crabmeat, and spend about 5 minutes stirring the soup over a medium fire.
  5. Cover the skillet, reduce the heat back to simmer and let the base cook for 30 minutes.
  6. Finally, add the chopped raw shrimp and crabmeat and stir them in well.
  7. Re-cover the skillet and let the bisque simmer for about 10 more minutes or until the shrimp turn pink and tender.
  8. A green salad and of course, french bread make this a great fall meal.

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