Recipe | Shrimp or Crab Bisque

  • 1 pound fresh crabmeat or shrimp
  • 5 Tablespoons butter
  • 1/2 cup finely minced celery heart
  • 3/4 cup finely minced green onion
  • 1 1/2 teaspoons finely minced garlic
  • 1 teaspoon ground ginger
  • 1/4 cup flour
  • 1 1/4 cup chicken broth
  • 1 1/4 cup whole milk
  • 2 pinches cayenne pepper
  • 2 pinches ground nutmeg
  • 1/4 teaspoon salt
  • pinch of white pepper
  • 1/4 teaspoon salt
  • 1 1/4 cups light cream
Pick over the crabmeat or boil shrimp til pink and rises to the top of the water (season) peel
refrigerate either the crab or shrimp til ready to use. Melt the butter in a 4-quart saucepan. Add the celery, green onion, garlic and ginger. Cover and simmer over low heat until the vegetables are tender about 4 to 5 minutes. Whisk in the flour. Gradually add the broth and milk, bringing the mixture to a boil while stirring constantly. Add the cayenne, nutmeg, salt, white pepper, and cream Heat thoroughly. Stir in the crab or shrimp or you can use both if you wish, and cook until it is heated through. Do not boil. Serve in bowls with salad on the side.

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