Creamy Crab and Shrimp Bisque (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons butter
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 celery stalk, finely chopped
05 -
1 carrot, peeled and finely chopped
06 -
1/4 cup all-purpose flour
→ Liquid Ingredients
07 -
4 cups seafood or chicken broth
08 -
1 cup heavy cream
09 -
1 cup milk
10 -
1/4 cup dry white wine
→ Seafood
11 -
1/2 pound fresh crab meat
12 -
1/2 pound shrimp, peeled and deveined
→ Seasoning
13 -
1 tablespoon tomato paste
14 -
1 teaspoon Old Bay seasoning
15 -
Salt and pepper, to taste
16 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrot, and sauté until the vegetables are tender, about 5-7 minutes.
02 -
Stir in the flour and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste.
03 -
Gradually whisk in the seafood or chicken broth, then bring the mixture to a boil. Reduce the heat and let it simmer until slightly thickened, about 10 minutes.
04 -
Add the heavy cream, milk, crab meat, shrimp, white wine, and tomato paste. Stir to combine and continue to simmer until the shrimp are cooked through and the flavors have melded, about 10-15 minutes.
05 -
Season the bisque with Old Bay seasoning, salt, and pepper. Taste and adjust the seasoning as needed.
06 -
Remove the pot from heat and let the bisque cool slightly. Use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches. Reheat gently if needed, then ladle into bowls and garnish with fresh chopped parsley before serving.
# Notes:
01 -
For added richness, consider incorporating a splash of sherry or brandy. A pinch of cayenne pepper or a dash of hot sauce can enhance the flavor for those who prefer some heat.