Silky Seafood Bisque
Rice is a great way to stretch this Seafood Bisque and reduce your cost per serving. Simply stir in 1/2 cup long-grain rice and 1 cup water during step 2. Cook for 20 minutes or until rice is tender.
1 1/2 lb shrimp, shells intact
4 1/2 cup water, divided
1 cup dry white wine or chicken broth
2 cup beef broth
1 clove garlic, chopped
1 large onion, chopped
1/2 cup chopped celery
2 Tbsp butter
10 oz tomato soup
1 bay leaf
1 (7-ounce) can crabmeat
1 cup whipping cream
1 1/2 tsp paprika
Peel shrimp, reserving shells. Chop shrimp; set aside. Bring shells, 4 cups water, wine and broth to a boil in a large pot over medium-high heat. Reduce heat to low; cook for 25 minutes.
Meanwhile, saute garlic, onion and celery in butter in a large skillet over medium-high heat until tender. Add soup, bay leaf and 1/2 cup water. Cover; reduce heat to low. Simmer about 10 minutes longer.
Strain broth with a strainer or a slotted spoon. Discard shells. Return broth to pot. Add soup mixture, shrimp and crabmeat to pot. Cook until shrimp are pink, about 3 minutes.
Add whipping cream to pot; stir. Ladle bisque into mugs or bowls. Top each serving with 1/4 teaspoon paprika.
Save the time and mess of preparing the shrimp shells for this Seafood Bisque by using 1 cup bottled clam juice in place of one of the cups of water.