Laura just called to tell me about this super neat and FAST bisque. The reason most of us don't make a bisque is that it is a highly detailed recipe that has so many steps... this makes a mockery of the work...but you can always tell your guest that you did the "whole" thing!
We talked and she told me she used crabmeat but crawfish or shrimp could easily be used instead.
INGREDIENTS: (you will not believe this!)
1 jar of Paul Newman's Original Marinara Sauce
or you could use one with basil in it.
1 small container of Heavy Whipping Cream
1 lb of crabmeat ( or crawfish or shrimp )
METHOD TO THE MADNESS:
Combine the sauce,cream, and seafood.
Gently bring up to just under a boil.
Simmer until completely hot.
Serve in a shallow bowl
You can top it with homemade buttered croutons or a small amount of rice if you just have to
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