Creamy Shrimp and Crab Bisque
Ingredients:
| 1/2 cup | butter |
| 1 1/2 teaspoons | minced garlic |
| 1/2 cup | all purpose flour |
| 1 teaspoon | salt |
| 2 tablespoons | tomato paste |
| (32 ounce) carton | chicken broth |
| 1 can | cream of mushroom soup |
| 1 teaspoon | Worcestershire sauce |
| 1 1/2 teaspoons | hot sauce |
| 2 | green onions, thinly sliced |
| 1 cup | finely chopped carrots |
| 1/2 cup | finely chopped celery |
| 1 can | creamed corn |
| 1 teaspoon | dried parsley |
| 2 cups | half and half cream |
| 1/2 teaspoon | black pepper |
| 1/2 pound | medium shrimp, chopped into small pieces |
| 1 cup | lump crab meat, drained |
| 1/2 cup | shredded Parmesan cheese |
Directions:
Heat butter over medium-high heat. Add garlic. Whisk in the flour and salt until fully mixed then whisk in tomato paste. Gradually whisk in broth; bring to a boil. Whisk in cream of mushroom. Reduce heat, cover, and simmer for 5 minutes. Add Worcestershire sauce, hot sauce, green onions, carrots, celery, creamed corn, parsley, and half and half. Season with black pepper. Simmer for about 30 minutes until vegetables are tender, stirring frequently. Do NOT let it boil. Stir in shrimp and crabmeat and continue simmering another 10 minutes. Top with cheese and serve.
Soups / Soups