Shrimp & Crabmeat Bisque
1 lb. Louisiana peeled medium shrimp
1 lb. Louisiana crab claw meat
1 stick butter
2 cup yellow onions, chopped
1 bell pepper, diced
1 cup mushrooms, chopped
2 Tbsp garlic, minced
2 Tbsp Creole seasoning
3 Tbsp flour
1 qt half and half
1 can cream of mushroom soup
1 can whole kernel corn
1/4 cup green onions
1/4 cup parsley
1. Sauté onions and peppers in butter until soft. Add mushrooms and garlic and cook until mushrooms release their liquid. Add seasoning to taste.
2. Add flour and mix well. Slowly add enough half and half to form paste and mix well. Continue adding half and half until thick sauce forms. Add cream of mushroom and mix well.
3. Cook until soup is well dissolved. Add the remainder of half and half with corn and shrimp and crabmeat. Heat while stirring to avoid sticking.
4. Garnish with chopped green onions and parsley.
29g fat (17g saturated fat, 250mg cholesterol.) 2,090mg sodium. 27g carbohydrates (3g fiber, total sugars 12g.) 32g protein.
Lower Fat: Substitute 2 Tbsp olive Oil for butter. Use fat-free milk and soup. 291 calories (10g fat, 26g carbohydrates, 26g protein.)
Low Carbohydrate: Substitute 1 tsp xanthan gum for flour. Omit corn. Reduce onion to ½ cup. Substitute heavy cream for soup. 448 calories (30g fat, 14g carbohydrates, 31g protein.)
Lower Sodium: Use unsalted butter & Creole seasoning, and low-sodium soup. Use fresh or frozen corn. 452 calories (28g fat, 767mg sodium, 27g carbohydrates, 25g protein.)
Dairy-free: Use vegan butter, sour cream, and half and half, such as Califa Better Half. 402 calories (25g carbohydrates, 22g protein.)
Gluten free: Use Gluten-free flour and soup. 438 calories (27g fat, 25g carbohydrates, 25g protein.)