Page 22 - TOH_Edition16

O’NEILL-KANE FAMILY – E. SANDWICH, MA
“We were not originally from Cape Cod. When we moved to MA, we wanted to learn more seafood recipes, so this is one of our favorite recipes to make for family visitors.” CHARITY O’NEILL
CREAMY SHRIMP & CRAB SEAFOOD BISQUE
INGREDIENTS
1 tbsp. unsalted butter
2 tbsp. chopped green onion
2 tbsp. chopped celery
3 tbsp. all-purpose flour
2 1⁄2 cups milk
1⁄2 tsp. freshly ground black pepper
1 tbsp. tomato paste
1 cup heavy whipping cream
8 oz. cooked baby shrimp 8 oz. crabmeat
2 tbsp. sherry
3 tbsp. chopped parsley, cilantro and/or green onion tops, for garnish
1 Melt butter in Dutch oven or large saucepan over medium-low heat. Add green onion and celery. Sauté, stirring until tender, about 2 minutes.
2 Stir flour into butter and vegetables until well incorporated. Continue cooking, stirring, about 2 minutes.
3 In separate saucepan, warm milk over medium heat. Slowly stir warmed milk into butter mixture. Continue cooking, stirring, until thickened, about 3 minutes.
4 Add pepper, tomato paste and heavy cream. (At this point you can puree the soup in a blender or food processor, then return to saucepan.)
5 Stir in the shrimp, crab and sherry. Bring to a simmer until heated through. Serve hot, garnished with parsley, cilantro and/or chopped green onion tops.
Note: use caution when blending hot ingredients in a blender. Steam expands quickly in a blender and can cause ingredients to splatter and cause burns. To prevent this, fill blender only one-third full and puree in small batches. Vent the top and cover with a folded kitchen towel while blending.
22