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Spicy Seafood Bisque

Spicy Seafood Bisque
This spicy soup, featuring shrimp, crabmeat and tomatoes, gets its zip from hot pepper sauce and cayenne pepper. It's easy to prepare and dresses up any meal. Of all the recipes I've borrowed from my mom, this soup is the one that I've made most often. -Kevin Weeks North Palm Beach, Florida
10-12 ServingsPrep: 10 min. Cook: 40 min.

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons butter
  • 4 cups chicken broth
  • 3 cups tomato juice
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seafood seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1/2 cup uncooked small shell pasta or elbow macaroni
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Directions

  • In a large saucepan, saute onion and celery in butter until tender.
  • Add the broth, tomato juice, tomatoes, Worcestershire sauce and
  • seasonings; bring to a boil. Reduce heat; cover and simmer for 20
  • minutes.
  • Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta
  • is tender. Add shrimp and crab; simmer 5 minutes longer or until
  • shrimp turn pink. Yield: 10-12 servings (about 3 quarts).
© Taste of Home 2013

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Spicy Seafood Bisque (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013