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 MINOR’S® Dry Roux 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. Combine water and Dry Roux and whisk to form a slurry. Add to boiling soup. Whisk 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
