Triggers Seafood Restaurant - Buz Valadao
SHRIMP AND CRAB BISQUE
Heat a large sauté pan over medium heat. Add olive oil and sauté green pepper, red pepper, onion and celery until vegetables are beginning to soften. Add garlic and cook another 30 seconds. Deglaze pan with Chardonnay reduce by half. Add shrimp stock, paprika, oregano, thyme, crab boil, bay leaf, Worchestershire sauce and Tabasco sauce. Reduce until almost dry. Add heavy cream and reduce until cream starts to thicken. Add shrimp and simmer until shrimp are done and liquid coats the back of a metal spoon. Add lump crab meat. Ladle into a large soup bowl and garnish with chopped green onion. Serve with a nice crusty French bread.
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