This dish is my partner’s weakness; he keeps going back for more.
This bisque is a luxurious and flavorful combination of tender crab and shrimp in a rich and creamy broth. It’s perfect for a special occasion or a cozy night in.
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Creamy Crab and Shrimp Seafood Bisque
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 2 tablespoons |
| Onion, finely chopped | 1 small |
| Garlic, minced | 2 cloves |
| Celery stalk, finely chopped | 1 |
| Carrot, peeled and finely chopped | 1 |
| All-purpose flour | 1/4 cup |
| Seafood or chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Milk | 1 cup |
| Fresh crab meat | 1/2 pound |
| Shrimp, peeled and deveined | 1/2 pound |
| Dry white wine | 1/4 cup |
| Tomato paste | 1 tablespoon |
| Old Bay seasoning | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh parsley, chopped | 2 tablespoons |
Instructions:
- Melt the butter in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the flour and cook, stirring constantly, for about 2 minutes. This will get rid of the raw flour taste.
- Gradually whisk in the seafood or chicken broth and bring the mixture to a boil. Reduce heat and simmer for 10 minutes, or until slightly thickened.
- Add the heavy cream, milk, crab meat, shrimp, white wine, and tomato paste. Simmer for an additional 10-15 minutes, or until the shrimp are cooked through and the flavors have melded.
- Season the bisque with Old Bay seasoning, salt, and pepper. Adjust to your taste preference.
- Let the bisque cool slightly. Use an immersion blender to puree the soup to your desired consistency. Alternatively, transfer the soup in batches to a countertop blender to puree.
- Reheat the bisque gently if needed, then ladle it into bowls and garnish with fresh chopped parsley before serving.
