View cart background image
0
items
Get Timely and Delicious Recipe Updates
 
Poll: Food Fight!

Shrimp and Scallop Bisque

Source: Cooking.com
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 2 See Reviews
Rate/Review this Recipe
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.
RECIPE INGREDIENTS
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 Cooking.com
DIRECTIONS
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!
5 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.