Crab and Shrimp Bisque (Print Version)
# Ingredients:
→ Seafood Bisque
01 -
1/2 pound crab meat, ideally lump
02 -
1 teaspoon dried thyme
03 -
1/2 pound shrimp, deveined and peeled
04 -
Fresh parsley, chopped, as a garnish
05 -
3 cups fish or seafood broth
06 -
1 teaspoon paprika
07 -
Salt and pepper, add to taste
08 -
1 carrot, diced into small pieces
09 -
2 stalks celery, diced finely
10 -
2 tablespoons butter
11 -
1 onion, chopped very small
12 -
1 cup heavy cream
13 -
1/4 cup tomato paste
14 -
3 cloves garlic, minced
→ Thickening
15 -
2 tablespoons regular flour
# Instructions:
01 -
Boil a pot of water, toss in the shrimp, and cook for 2-3 minutes until they're pink and no longer translucent. Cool them down, chop roughly, and keep them aside.
02 -
Drop butter in a big pot over medium heat. Add celery, garlic, onion, and carrot. Stir around for 5-7 minutes until they soften and smell great.
03 -
Mix in tomato paste, thyme, and paprika. Let it cook for 2 minutes while stirring to bring out the taste.
04 -
Sprinkle flour over the vegetables, stirring to combine. Slowly add the seafood stock while stirring constantly to keep it smooth. Let it bubble gently for 20 minutes so the flavors really come through.
05 -
Mix in the crab meat and shrimp, then slowly pour in heavy cream. Stir gently until smooth and creamy. Let everything cook for about 5 minutes, seasoning with salt and pepper as needed.
06 -
Scoop into bowls and sprinkle with fresh parsley on top. Serve with a crusty loaf of bread or toss together a quick salad to make it a full meal.