Lard Almighty
12-28-2009, 11:58 PM
*This is not a true bisque as it does not use sherry. But it tastes just as good.
Ingredients:
3/4 cup flour
1/4 lb. (1 stick) butter
2 quarts whole milk
1 medium yellow onion, minced
3 stalks celery, minced
1 cup white wine
1 tablespoon old bay seasoning
2 tablespoons salt
1 lb. bay scallops
1 lb. crab meat (For the super-frugal, imitation crab meat cut into chunks is a decent substitute)
1 lb. shrimp, peeled and deveined, cut into chunks.
In a large soup pot, melt butter over medium heat. Add flour and stir until blended. Slowly whisk in milk until blended with flour and butter. Stir constantly until thickened, bringing to a slow boil. Add wine, old bay seasoning, salt, onion, and celery. Return to slow boil, stirring occasionally. Reduce heat to simmer and add scallops, crab, and shrimp. Simmer for 30 to 40 minutes, making sure seafood is cooked thoroughly. Serves 10-12.
My parents agree that this is the best seafood bisque they have ever had. And while my parents love to encourage me :o , I know that they know what good food tastes like.
FYI - You can use the milk-flour-butter base for all sorts of bisques and chowders. I've made clam chowder and potato chowder with it, and they turned out great. But this is the tastiest recipe I've ever used it for.
Ingredients:
3/4 cup flour
1/4 lb. (1 stick) butter
2 quarts whole milk
1 medium yellow onion, minced
3 stalks celery, minced
1 cup white wine
1 tablespoon old bay seasoning
2 tablespoons salt
1 lb. bay scallops
1 lb. crab meat (For the super-frugal, imitation crab meat cut into chunks is a decent substitute)
1 lb. shrimp, peeled and deveined, cut into chunks.
In a large soup pot, melt butter over medium heat. Add flour and stir until blended. Slowly whisk in milk until blended with flour and butter. Stir constantly until thickened, bringing to a slow boil. Add wine, old bay seasoning, salt, onion, and celery. Return to slow boil, stirring occasionally. Reduce heat to simmer and add scallops, crab, and shrimp. Simmer for 30 to 40 minutes, making sure seafood is cooked thoroughly. Serves 10-12.
My parents agree that this is the best seafood bisque they have ever had. And while my parents love to encourage me :o , I know that they know what good food tastes like.
FYI - You can use the milk-flour-butter base for all sorts of bisques and chowders. I've made clam chowder and potato chowder with it, and they turned out great. But this is the tastiest recipe I've ever used it for.