Shelly's Recipe

SHRIMP AND CRAB BISQUE

Category: Soups

1 medium onion, chopped
2 tbsp butter
1 tbsp flour
1 (10 3/4 oz) can tomato soup
1 1/2 quarts half and half
2 tbsp Old Bay Seasonings
1 lb lump crabmeat and peeled and deveined
shrimp
salt and pepper to taste
1 tbsp dry sherry

Saute 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.

Serves 8