Creamy Crab and Shrimp Seafood Bisque (Print Version)
# Ingredients:
→ Seafood Bisque
01 -
1/2 pound shrimp, peeled and deveined
02 -
1/2 pound crab meat, preferably lump
03 -
2 tablespoons butter
04 -
1 onion, finely chopped
05 -
1 carrot, finely diced
06 -
2 stalks celery, finely diced
07 -
3 cloves garlic, minced
08 -
1/4 cup tomato paste
09 -
3 cups seafood or fish broth
10 -
1 cup heavy cream
11 -
1 teaspoon paprika
12 -
1 teaspoon dried thyme
13 -
Salt and pepper to taste
14 -
Fresh parsley, chopped, for garnish
→ Thickening
15 -
2 tablespoons all-purpose flour
# Instructions:
01 -
Bring a pot of water to a boil and cook the shrimp for 2-3 minutes until pink and opaque. Remove, let cool, and roughly chop. Set aside.
02 -
In a large pot, melt butter over medium heat. Add onion, carrot, celery, and garlic. Sauté for 5-7 minutes until softened and fragrant.
03 -
Stir in tomato paste, paprika, and dried thyme. Cook for 2 minutes to enhance the flavors.
04 -
Sprinkle flour over the vegetables and stir to create a roux. Slowly pour in seafood broth, stirring constantly to prevent lumps. Bring to a gentle simmer and let cook for 20 minutes to develop deep flavors.
05 -
Stir in the chopped shrimp and lump crab meat. Pour in heavy cream, mixing well for a smooth, creamy texture. Simmer for an additional 5 minutes until seafood is heated through. Season with salt and pepper to taste.
06 -
Ladle into warm bowls and garnish with freshly chopped parsley. Pair with crusty bread or a side salad for a complete meal.