Ingredients seafood bisque
3 green onions sliced & divided
2 tbsp margarine or butter
1/4 cup all-purpose flour
1 1/2 cup milk
6 oz cubed cooked lobster or crabmeat; drained and flaked or frozen peeled & cooked shrimp OR lobster-style imitation crab chunks
1 1/2 cup half & half or light cream
1/4 cup dry sherry or milk
1/4 tsp salt
1 dash ground white pepper
how to make seafood bisque
Reserve 2T. sliced green onion for garnish. In medium saucepan, cook & stir remaining onion in margarine/butter over med. heat for 1min.
Stir in flour until smooth. Gradually stir in milk; cook, stirring until mixture thickens & boils. Cook & stir 1min. more.
Add seafood, half & half or light cream, sherry or milk, salt & pepper. Cook and stir til heated thru.
Ladle into soup bowls and garnish with reserved onion.
** For cooked lobster/crab, steam a fresh or frozen tail or claw until the flesh turns opaque, then cool & chop. Or, use the more economical chunk-style surimi (imitation crab/lobster)
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