We live on the Gulf Coast where fresh seafood is plentiful. I adapted several recipes to create this bisque. It can be made with shrimp, crab or both.
—PAT EDWARDS DAUPHIN ISLAND, AL
START TO FINISH: 30 MIN. • MAKES: 10 SERVINGS (2 1/2 QUARTS)
2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
2 2/3 cups 2% milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 jar (4 1/2 ounces) whole mushrooms, drained
3 tablespoons Madeira wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions, optional
In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.