So last night was supposed to be Surf-N-Turf night. I did my part. I made the Shrimp & Crab Bisque, and hubby was supposed to grill some filets. (I can't, for the life of me, cook a good steak! Honest!) He got home from work way too late so dinner was...just surf. Turns out that was a good thing. This is a hearty soup and pretty good on its own. Remember the post I did about using Pesto? Well, this one uses Pesto in the soup! Yummmmm! Oh, and just remember: I never said this was low fat! LOL
Shrimp and Crab Bisque
1/3 cup butter or margarine
1/3 cup all-purpose flour
2 cans (14 oz each) chicken broth
4 cups (1 qt) half and half
1/2 cup water
1/2 cup chopped, drained, roasted red bell peppers
12 oz -1 lb crab meat (claw is best) OR that "fake" crab meat - hubby calls it Krab with a "K" LOL
1 lb. shrimp - I used already cooked, frozen shrimp
1/2 to 3/4 cup basil pesto
1/4 tsp salt
1/8 tsp freshly ground black pepper
In a 4-quart dutch oven, melt butter over medium-high heat. Stir in flour. Gradually add broth, half and half and water.
Stir in bell peppers and crab. Heat to boiling, stirring occasionally.
Stir in shrimp. Simmer, uncovered 2-3 minutes.
Stir in pesto, salt and pepper.