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Rock Shrimp and Blue Crab Bisque

Rock Shrimp and Blue Crab Bisque

Blue crab meat and rock shrimp float in a heavenly base of cream of shrimp soup, half-and-half and sherry. A great company starter!


  • 2 tablespoons butter
  • 4 tablespoons shallots, diced
  • 1 (10-ounce) can cream of shrimp soup
  • 1 cup half-and-half
  • 1/3 cup dry sherry
  • 1 teaspoon dry mustard
  • 4 tablespoons grated Parmesan cheese
  • Salt and pepper to taste
  • 1 pound rock shrimp, peeled and deveined
  • 1 cup lump blue crab meat


  1. Melt butter in a large saucepan over medium-high heat.
  2. Add shallots and sauté for 3 minutes until soft.
  3. Stir in soup, half-and-half, sherry, mustard, Parmesan cheese, and salt and pepper to taste.
  4. Reduce heat and simmer 10 minutes to blend flavors.
  5. Add shrimp and simmer over low heat for 5 minutes.
  6. Gently stir in crab meat; heat until warmed through and serve.

Recipe and photo credit (used with permission): Florida Department of Agriculture.

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