CRAB AND SHRIMP SEAFOOD BISQUE RECIPE

Directions:

1. Melt the butter over medium to low heat in a large saucepan a large saucepan.
2. Once melted, add the celery and chopped green onion, and then stir until they soften.
3. Blend the flour into the butter mix until it becomes homogenous.
4. Continue stirring and cooking for about 2 minutes.
5. While the flour-butter-vegetable mix cooks, warm the milk over medium heat in a different saucepan.
6. Slowly pour it into the flour-butter mix and continue stirring and cooking for about 3 minutes until it thickens (this mix is known as the roux)
7. Add the ground black pepper, tomato paste and whipping cream to the roux and continue to cook
8. Add the crab, shrimp and sherry wine to the soup and then stir lightly. Reduce the heat and bring the soup to simmer.
9. Garnish with chopped green onion (you could use parsley and cilantro) and serve hot.

Tips and variations:

• ·Seafood bisque may be made with any shelled sea food, so you may decide to use lobster, crawfish or clam instead of shrimps
• ·When heating the milk, heat to about the same temperature as the flour-butter mix to avoid the roux being too lumpy.
• ·You could choose to use finely chopped shallots instead of green onions.