Shrimp and Scallop Bisque
- Active Time 40m
- Total Time 1h
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
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 Cooking.com. All rights reserved.
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