Creamy Crab and Shrimp Bisque (Print Version)
# 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
07 -
4 cups seafood or chicken broth
08 -
1 cup heavy cream
09 -
1 cup milk
10 -
1/2 pound fresh crab meat
11 -
1/2 pound shrimp, peeled and deveined
12 -
1/4 cup dry white wine
13 -
1 tablespoon tomato paste
14 -
1 teaspoon Old Bay seasoning
15 -
Salt, to taste
16 -
Pepper, to taste
17 -
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. 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.
06 -
Reheat the bisque gently if needed, then ladle it into bowls. Garnish with fresh chopped parsley before serving.
# Notes:
01 -
Pair with a side salad, fresh crusty bread, or roasted vegetables for a complete meal. A glass of Sauvignon Blanc pairs perfectly with this dish.