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SHRIMP AND SCALLOP BISQUE 6 Tbsp. butter or margarine 4 Tbsp. finely chopped green pepper 4 Tbsp. finely chopped onion 1 scallion, chopped 2 Tbsp. chopped parsley 1 1/2 c. sliced fresh mushrooms 2 Tbsp. flour 1 c. milk 1 tsp. salt 1/8 tsp. white pepper 1 1/2 c. half and half 1/2 lb. shrimp**, cleaned 1/2 lb. scallops** 3 Tbsp. dry sherry **May substitute crabmeat (1 1/2 cups) for shrimp and scallops. Heat 4 tablespoons butter or margarine in a skillet; add green pepper, onion, scallion, parsley and mushrooms; saute until soft, about 5 minutes. In a saucepan, heat remaining 2 tablespoons of butter or margarine. Stir in flour. Add milk. Cook, stirring until thickened and smooth. Stir in salt and pepper. Add sauteed vegetables and half and half. Bring to boiling while stirring. Reduce heat. Add shrimp and scallops. Simmer, uncovered, for 5 minutes. Just before serving, add sherry. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |