Shrimp and Crab Bisque

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.

 Enjoy!