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10/19/2011 National Seafood Bisque Day Spicy Seafood Bisque

Source of Recipe

Taste Of Home


Recipe Introduction

Seafood bisque is a delightful type of French soup composed of lobster, crab, shrimp, and crayfish. Some culinary historians believed that the word bisque is derived from the fact that this type of soup is cooked not once, but twice. Others believe that the origin of this word relates to the Bay of Biscay. Regardless of the origin, seafood bisque is a fabulous dish that is a close relative to another type of soup: chowder. To celebrate National Seafood Bisque Day, try your hand at making your own. Lightly sauté the crustaceans in their shells, then simmer them in wine. Once cooked, purée the seafood in a food processor. Then add cream to the mixture to thicken the soup to your desired consistency. After that, just add a spring of parsley and it is ready to be served! Punch Bowl

List of Ingredients

HOME COOKIN’ 10/19/2011 National Seafood Bisque Day Spicy Seafood Bisque



Spicy Seafood Bisque



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



Recipe


In a large saucepan, sautè 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).