Dierbergs School of Cooking
Cajun Shrimp and Crab Bisque
This creamy, luxurious, and easy-to-make bisque is from Executive Chef Jack West MacMurray III of Sage Urban American Grill and Beechwood Bistro by Sage.
¾ pound large (26 to 30 county) shrimp
1 tablespoon Dierbergs olive oil
1 cup diced onion
1 cup diced celery
1 cup diced red bell pepper
2 tablespoons minced garlic
1 to 1 ½ tablespoons Killer Cajun Rub
½ cup dry white wine
2 cups heavy whipping cream
¼ cup Dierbergs butter, softened
¼ cup Dierbergs flour
1 carton (8 ounces) blue crab claw meat
¼ cup thinly sliced green onion
¼ cup chopped fresh parsley
Hot pepper sauce
Peel and devein shrimp, reserving shells. Coarsely chop shrimp; set aside. In medium saucepan, combine reserved shrimp shells and clam juice; bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes. Strain; discard shells and reserve shrimp stock.
In large saucepan, heat olive oil over medium-high heat. Add onion, celery, bell pepper, garlic, and seasoning; cook stirring occasionally until vegetables are tender, about 4 to 5 minutes. Add wine; stir to scrape brown bits from bottom of pan. Cook until reduced by one-half, about 5 minutes. Add reserved shrimp stock and cream; bring to a boil. In small bowl, stir together butter and flour. Stir into soup 1 tablespoon at a time until desired thickness. Reduce heat and simmer stirring frequently for 12 to 15 minutes.
Use immersion blend to puree mixture, or transfer mixture to work bowl of food processor until pureed. Return to pan; stir in shrimp, crab meet, green onion and parsley. Simmer until shrimp are pink and opaque, about 2 minutes. Season with hot pepper sauce and Worcestershire. Ladle into serving bowls.
Makes 6-8 servings
Calories 381, Fat 31 g, Cholesterol 175 mg, Sodium 1468 mg, Carbohydrate 10 g, Fiber 1 g
TIP Look for an 8-ounce container of Handy Claw Crab Meat in the refrigerated section of Dierbergs Seafood Department.