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Shrimp and Scallop Bisque

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Rating: 5   Reviews: 2 See Reviews
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Active Time:  40 Minutes
Total Time:  1 Hour
  4 servings
Although elegant enough for a formal gathering, this bisque also inspires curling up with a bowl and a hunk of crusty bread. Aromatic tarragon and sherry infuse the tender shrimp and scallops.
2 tablespoons butter
1 shallot, minced
1 green onion, thinly sliced
1 bay leaf
2 tablespoons chopped fresh parsley
1 teaspoon dried tarragon
1/8 teaspoon cayenne
3 tablespoons flour
1 cup milk
1 1/2 cups seafood stock (shrimp stock if available)
8 ounces shrimp (30/40), peeled, deveined and chopped into 3 sections each
8 ounces bay scallops, sliced in half or quartered
3/4 cup heavy cream
1/4 cup medium sherry
2 tablespoons lemon juice
Salt and freshly ground black pepper, to taste
Shrimp and Scallop Bisque Recipe at
In a large saucepan, melt the butter over medium heat. Add shallot, green onion, bay leaf, parsley, tarragon and cayenne. Cook, stirring, until the shallot and green onions are soft, about 2 minutes. Add the flour and cook, stirring constantly, until the roux is golden, about 2 minutes. Slowly stir in milk and the seafood stock. Simmer until the soup has thickened, about 3 to 4 minutes.

Add the shrimp and scallops and cook until they are cooked through, about 2 minutes. Stir in the cream, sherry, and lemon juice; and cook until just heated through. Remove the bay leaf. Season with salt and pepper, to taste.

Recipe reprinted by permission of Ann Volkwein. All rights reserved.
Date Added: 02/11/2014
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Nastasja, WI Reviewed: 03/22/2014
Quick, Easy, DELICIOUS!
This recipe appeared in my inbox so I gave it a try-great decision! I used fresh tarragon, and a dash of balsamic vinegar in lieu of sherry. My family devoured it! This could be an easy weeknight supper provided your shrimp and scallops are either fresh or thawed in advance. A definite must try for seafood lovers!
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