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Lower Fat Shrimp and Crabmeat Bisque

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“My husband and I acquired this recipe from a friend sometime in the mid nineties. We love preparing it because it can be made with skim milk and still has a very wonderful taste. Of course using whole milk and/or cream creates a more heavenly taste but also has a lot more calories. It is better prepared ahead of time and allowed to blend for several hours in the refrigerator before serving. This is a very nice bisque to serve as a first course before a nice fish entree’. I am cleaning out the house and getting ready to move. I need to get rid of all the paper I can do without. My husband would be very upset if I lost this recipe. So I am posting to Zaar where I will always be able to find it. (I always guess on preparation and cooking times.)”
READY IN:
45mins
SERVES:
5
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

  • 12 cup green onion, chopped (with the tops)
  • 14 cup butter or 14 cup olive oil
  • 14 cup all-purpose flour
  • 4 cups skim milk (may use whole milk and or or cream if desired)
  • 14 teaspoon hot sauce (add more to taste)
  • 14 teaspoon salt
  • 14 teaspoon white pepper
  • 2 (6 ounce) cans crabmeat, fancy white, drained and flaked
  • 1 (4 ounce) can shrimp, medium size & de-veined, drained
  • 34 lb fresh shrimp, peeled, uncooked and chopped into bite size pieces (add more to taste)
  • 3 tablespoons parsley, fresh, chopped

Directions

  1. Saute green onions in butter or oil in a heavy sauce pan until tender.
  2. Add flour, stirring constantly until smooth, about 1 minute.
  3. Gradually add milk, cooking over medium heat, stirring while cooking, until thickened and bubbly.
  4. Stir in hot sauce, pepper, salt, crabmeat and shrimp.
  5. Cook mixture over low heat until shrimp turns pink and looks and tastes done.
  6. Stir parsley in last.
  7. Best if allowed to blend a few hours or overnight in the refrigerator. Reheat very slowly so as not to overcook the shrimp. Leftovers (we rarely have any) are great the next day.

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