Crab and Shrimp Bisque (Print Version)
# Ingredients:
→ Seafood
01 -
1 pound fresh crab meat or canned
02 -
1 pound large shrimp, peeled and deveined
→ Liquids
03 -
4 cups seafood stock
04 -
1 cup heavy cream
→ Vegetables and Aromatics
05 -
1 medium onion, finely chopped
06 -
2 cloves garlic, minced
07 -
1 stalk celery, chopped
08 -
1 small carrot, diced
→ Spices and Garnish
09 -
1 teaspoon paprika
10 -
1/2 teaspoon cayenne pepper, optional
11 -
1 tablespoon fresh thyme or 1 teaspoon dried thyme
12 -
1 bay leaf
13 -
Salt to taste
14 -
Pepper to taste
15 -
Chopped fresh parsley for garnish
→ Other
16 -
3 tablespoons butter
17 -
3 tablespoons all-purpose flour
# Instructions:
01 -
In a large pot, melt the butter over medium heat. Add the onions, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are tender.
02 -
Stir in the minced garlic, paprika, cayenne pepper, thyme, and bay leaf. Cook for 1-2 minutes until fragrant.
03 -
Sprinkle the flour over the sautéed vegetables, stirring well to combine. Cook for 2-3 minutes to slightly brown the flour without burning it.
04 -
Gradually whisk in the seafood stock, ensuring there are no lumps. Bring the mixture to a simmer while stirring constantly.
05 -
Allow the bisque to simmer for about 20-30 minutes, letting the flavors meld together.
06 -
Once the broth is well developed, add the crab and shrimp. Cook for an additional 5-7 minutes until the shrimp turns pink and is cooked through.
07 -
Stir in the heavy cream and let the bisque simmer for an extra 5 minutes to thicken slightly.
08 -
Remove the bay leaf and season the bisque with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.