Keep warm until you are ready to serve. When you peel the boiled shrimp keep the shells and boil in 3 cups of water with 2 tablespoons of tony s seasoning. Add onion and celery and cook until soft about 5 minutes. Add the accent and thyme and cook for an additional 10 minutes. Bring to a boil over high heat then reduce heat to low and simmer for 15 minutes.
Wash and shell shrimp. Stir in the shrimp cream fresh crab and parsley and continue cooking for another 15 minutes or until the shrimp are pink and cooked through. While your bisque is cooking make the crab topping by combining the lemon juice mayo mustards and parsley in a mixing bowl. Season with salt pepper and old bay then stir in garlic and tomato paste. Mix in bouillon granules onion and half of the half and half.
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A delicious bisque made with shrimp and crab meat. It s ready in just 15 minutes. Bring it to a slow simmer. Gently place in the crab meat shrimp or other seafood and the sherry wine. Season the bisque with salt white pepper and cayenne.
For the crab topping. This seafood bisque is made with crab and shrimp but you may choose to substitute another seafood or add a third such as lobster scallops or firm flaky fish. Cook for 10 minutes after water comes to a boil. Stir in the cream shrimp and prawn meat and crab reserving a little of the latter to decorate the top of the soup. For the crab topping.
Stir in the cream shrimp and prawn meat and crab reserving a little of the latter to decorate the top of the soup. A delicious bisque made with shrimp and crab meat. Add the shrimp and crab meat and cook for another 15 minutes on low heat. Wash and shell shrimp. In a 2 quart saucepan melt butter over medium high heat.
Cook for 10 minutes after water comes to a boil. Keep warm until you are ready to serve.
