Lower Fat Shrimp and Crabmeat Bisque

• 12 cup green onion, chopped (with the tops)
• 14 cup butter or 14 cup olive oil
• 14 cup all-purpose flour
• 4 cups skim milk (may use whole milk and or or cream if desired)
• 14 teaspoon hot sauce (add more to taste)
• 14 teaspoon salt
• 14 teaspoon white pepper
• 2 (6 ounce) cans crabmeat, fancy white, drained and flaked
• 1 (4 ounce) can shrimp, medium size & de-veined, drained
• 34 lb fresh shrimp, peeled, uncooked and chopped into bite size pieces (add more to taste)
• 3 tablespoons parsley, fresh, chopped

1. Saute green onions in butter or oil in a heavy sauce pan until tender.
2. Add flour, stirring constantly until smooth, about 1 minute.
3. Gradually add milk, cooking over medium heat, stirring while cooking, until thickened and bubbly.
4. Stir in hot sauce, pepper, salt, crabmeat and shrimp.
5. Cook mixture over low heat until shrimp turns pink and looks and tastes done.
6. Stir parsley in last.
7. Best if allowed to blend a few hours or overnight in the refrigerator.
8. Reheat very slowly so as not to overcook the shrimp.
9. Leftovers (we rarely have any) are great the next day.

green onion, butter, flour, milk, hot sauce, salt, white pepper, cans crabmeat, shrimp, fresh shrimp, parsley

Taken from www.food.com/recipe/lower-fat-shrimp-and-crabmeat-bisque-308682 (may not work)