Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 169
  • Fat:
  • 6 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 127 mg
  • Sodium:
  • 817 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 1 g
  • Protein:
  • 18 g


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Seafood Bisque

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We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. —Pat Edwards Dauphin Island, Alabama

SERVINGS: 10

CATEGORY: Main Dish

METHOD: Stovetop - One-Dish

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2-2/3 cups milk
  • 4 green onions, chopped
  • 1/2 cup finely chopped celery
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 3 tablespoons Madeira wine or chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Minced fresh parsley

Directions:

In a Dutch oven or soup kettle, combine the first eight ingredients; mix well. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine or broth, salt and pepper; cook 2-3 minutes longer. Garnish with parsley. Yield: 10 servings (2-1/2 quarts).

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