Momentum - Business to Business Online Magazine MOMENTUM November 2019 | Page 10

COOKING CORNER
A Recipe
FROM JANE MCFADDIN
Easy Recipe. Shrimp and Crab Bisque
INGREDIENTS INSTRUCTIONS
1 lb. shrimp Saute onion and green onion in butter until
clear
1 lb. crab meat
2 cans cream style corn
2 cans cream of potato soup
1 quart Half & Half
1 ½ sticks butter
1 onion chopped
½ cup chopped green onion
2 tbs. flour
Salt and pepper to taste
1 shake of ground nutmeg (optional)
1 shake of hot sauce (optional)
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MOMENTUM
Stir in flour and cook a couple of minutes
Add cans of soup and cream style corn and
cook until bubbly
Add seafood and cook until shrimp turns pink
Add half and half and salt and pepper to taste
Lower heat to avoid milk from separating (do
not bring to a boil)
Serve hot add hot sauce and nutmeg in each
serving dish (optional)
ENJOY