Shrimp and Crab Bisque Ingredients MINOR’S® Crab Base MINOR’S® Shrimp Base Heavy cream (half and half or whole milk) Garlic powder White pepper Bay leaf Tomato paste Unsalted Butter AP Flour Shrimp, peeled and deveined Lump blue crab meat Parsley, chives, or tarragon Dry sherry (optional, for finishing) Chef Allan Gazaway Build It In a large stock pot, combine first 7 ingredients. Whisk and bring to a boil. In a separate pot create a roux using equal parts butter and flour, melt butter and stir in flour. Add to boiling soup using the 3-pan method whisking vigorously and reduce to a simmer. Add seafood and bring back to a boil. Serve immediately, garnish as desired. Share this recipe: More Like This Pork Bring On The Bacon: Fresh Takes On Pork Seafood Ocean-forward Flavor That Reels In Customers
