Seafood Bisque

by Karen Nunes

½ lb Shrimp, claned
1 can (10oz) Cream of Shrimp Soup
½ pint fresh Oyster meats
1 can (10oz) Evaporated Milk
½ lb fresh Crab meats
½ cp Milk
3 tbsp Green Onion, minced
½ tsp Table Salt
2 tbsp Green Bell Pepper, minsed
⅛ tsp Black Pepper
3 tbsp Celery, minced
½ tsp Italian Seasoning
½ cp Butter, melted
2 tbsp Dry Sherry (Optional)

Cut shrimp and oysters to ¼” pieces, clean crab and discard shell. Set aside.

Cook green pepper, onion and celery in butter until tender (not brown!). Add shrimp, oyster and crab pieces, and cook over low heat until shrimp turns pink and oysters curl at the edges. Add remaining ingredients and bring to ‘near’ boil.

4-6 servings