Combination Seafood Bisque

Name: Combination Seafood Bisque
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon seafood cocktail sauce; 1 tablespoon butter; 3 cloves garlic (crushed); 1/8 teaspoon onion powder; 1/8 teaspoon lemon juice; 1 tablespoon cornstarch; 1/4 cup shucked oyster (, substitute clams if desired or mussels); 1/4 cup crabmeat (fresh or canned); 1/4 cup peeled shrimp; 1/4 cup scallops; 1 1/2 cups light cream; 1 ounce white wine; 1/8 teaspoon Tabasco sauce; 1 cup clam juice; chopped fresh parsley (, to garnish)

Submitted by Gingerbee

"This wonderful oyster bar bisque will sail into the hearts of your seafood lovers and you when Elegant and Easy is the theme to your next dinner party."

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Ready In:: 10mins
Ingredients:: 15
Serves:: 2

ingredients

1 tablespoon seafood cocktail sauce
1 tablespoon butter
3 cloves garlic (crushed)
¹⁄₈ teaspoon onion powder
¹⁄₈ teaspoon lemon juice
1 tablespoon cornstarch
¹⁄₄ cup shucked oyster (, substitute clams if desired or mussels)
¹⁄₄ cup crabmeat (fresh or canned)
¹⁄₄ cup peeled shrimp
¹⁄₄ cup scallops
1 ¹⁄₂ cups light cream
1 ounce white wine
¹⁄₈ teaspoon Tabasco sauce
1 cup clam juice
chopped fresh parsley (, to garnish)

directions

In a sauce pan combine cocktail sauce, butter, onion powder, crushed garlic, lemon juice, white, wine, and Tabasco sauce.
Dissolve cornstarch in the clam juice, add to mixture and bring to a boil stirring constantly as it thickens.
Reduce heat and immediately add the seafood and simmer for 3 minutes or just until shrimp turn pink and curl.
Immediately remove from heat, add cream and heat but do not boil.
Serve with a pat of butter on top and garnish with chopped parsley.
Serves 2.

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RECIPE SUBMITTED BY

Gingerbee

United States

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.

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