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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Shrimp and Crab Bisque

1 medium onion, chopped
2 tablespoons butter
1 tablespoon flour
1   10 3/4-ounce can tomato soup
1 1/2 quarts half and half
2 tablespoons Bay Seasonings
1 pound fresh lump crabmeat
1 pound fresh shrimp, peeled and deveined
  salt and pepper to taste
1 tablespoon dry sherry

Sauté onion in butter; do not brown. Add flour, stirring constantly to make a paste. Stir in tomato soup, half and half, Bay Seasonings and crabmeat. Place shrimp in boiling water for one minute and drain well on paper towels. Add shrimp to the bisque. Blend in salt and pepper and heat until very hot, without boiling. Add sherry just before serving.

8 servings

Nutritional Value Per Serving
Calories 388, Calories From Fat 226, Total Fat 25g, Saturated Fat 14g, Cholesterol 205mg, Total Carbohydrate 12g, Protein 28g.

Look for "Fresh from Florida" ingredients at your grocery store.

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