Wednesday, January 30, 2008

Mike Belotti’s Crab and Shrimp Bisque



crab and shrimp bisque




2 lbs jumbo lump crab meat (picking out pieces of shell will take a while)


2 1/2 lbs small peeled and deveined shrimp (uncooked)


1 medium white onion


2 cans swanson chicken broth


2 cans cream of chicken soup


2 cans cream of shrimp soup


1 stick of butter


1 pint half and half


tony's creole seasoning


cayenne pepper


3 bunches of green onions




dice white onion into small pieces and sautee with stick of butter until goft and mushy


in a large stock pot combine all soups and one can of water and sauteed onion on medium heat and bring to a simmer


add tonys and cayenne pepper to taste,add cayenne slowly and taste until you get a slight after burn


add crab meat and shrimp and cook for about 5-6 min to cook shrimp


stir in half and half and bring back to a simmer stirring often to keep from sticking in bottom of the pot.


dice the green onions and put in a bowl




pour bisque in bowl and sprinkle green onions on top and serve with crackers

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