Saturday, November 9, 2013

Seafood Bisque

In addition to our First Thanksgiving Mixed Grill we had some wonderful Blaak Cheese from Beekman 1802. It's made close to where I grew up, yay local Upstate NY goodies!
 We also made some delicious seafood bisque. Ours came out very thick because the Mother Unit had a ton of seafood. I think we did a half pound (or was it a pound?!) each of shrimp, lobster, and crabmeat. It was amazing and even better the next day. I also sliced my finger open in this endeavor but then you should never take a girl to a winery and then give her a knife to start de-shelling seafood. Those lobsters were nasty I tell you! Their defeat tasted delicious.
mmmm so creamy and yummy.
Seafood Bisque
(from the Mother Unit)
7 tablespoons butter
1/2 pound of shrimp, scallops, and crabmeat (or lobster!)
1 tablespoon shallot or 2 tablespoons onions, chopped
10 tablespoons sherry
Salt & Pepper to taste
3 tablespoons flour
1.5 cups milk
Seasoned bread crumbs
Parmesan cheese
1. Preheat the oven to 400. In a heavy skillet melt 4 tablespoons of butter and saute the shrimp, scallops, crabmeat, and shallot/onion for 5 minutes. Sprinkle with 6 tablespoons of sherry and season with salt/pepper.
2. In another saucepan melt the remaining 3 tablespoons of butter and slowly stir in the flour. Cook several minutes over low heat. Add the milk and remaining 4 tablespoons of sherry, stirring constantly until mixture is smooth.
3. Combine the sauce and seafood in a buttered one quart casserole dish. Cover the top with seasoned bread crumbs and sprinkle with cheese. Bake 30 minutes.

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