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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. —Pat Edwards Dauphin Island, Alabama Ingredients:
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
2-2/3 cups 2% milk |
4 green onions, chopped |
1/2 cup finely chopped celery |
1 garlic clove, minced |
1 teaspoon worcestershire sauce |
1/4 teaspoon hot pepper sauce |
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1 jar (4-1/2 ounces) whole mushrooms, drained |
3 tablespoons madeira wine or chicken broth |
1/2 teaspoon salt |
1/2 teaspoon pepper |
thinly sliced green onions, optional |
Directions:
1. In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired. Yield: 10 servings (2-1/2 quarts).
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