Saturday, April 2, 2011

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.



  1. I think I have everything here but the crab! I'll have to get some at the fish market tomorrow. This sounds delish!!

  2. Yummmmmmmmmmmmmm. Will u make this for my partty guests this week? Heeheehee


  3. this looks soooo good!!

  4. Looks good! I love anything seafood.


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