Serves: 4
Total Calories: 665
1. In a small skillet over medium heat, sauté mushrooms, green pepper, onion, green onion, and parsley in 4 tablespoons of the butter 5 minutes or until tender set aside.
2. In a large saucepan over medium heat, melt remaining 2 tablespoons butter. Stir in flour. Cook and stir 1 to 2 minutes. Add 1 cup of the heavy cream. Stirring, bring to a boil over medium heat and boil until thickened. Stir in salt, white pepper, and hot pepper sauce. Add half-and-half, remaining 1/2 cup heavy cream, and sautéed vegetables. Stirring, bring to a boil over medium heat reduce heat to low. Add crab and shrimp. Simmer, uncovered, 5 minutes or until heated through (do not boil).
3. Stir in sherry just before serving if desired.
*Use 3 tablespoons all-purpose flour for a slightly thicker bisque.
This Crab and Shrimp Bisque recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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