Crab and Shrimp Seafood Bisque

Here’s a delicious recipe for Crab and Shrimp Seafood Bisque:

Crab and Shrimp Seafood Bisque

Ingredients:

• 1/4 cup butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup dry white wine
• 1 lb shrimp, peeled and deveined
• 1 lb lump crab meat
• 1 cup diced tomatoes (optional)
• 1/4 cup tomato paste
• 2 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for a spicier bisque)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• 2 tbsp fresh chives, chopped (for garnish)

Instructions:

1. Sauté the Aromatics:
   • In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes.
2. Make the Roux:
   • Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 2-3 minutes to form a roux, ensuring the flour is well incorporated and slightly browned but not burnt.
3. Add Liquids:
   • Slowly whisk in the seafood stock (or chicken broth), making sure there are no lumps. Bring the mixture to a boil, then reduce to a simmer.
4. Incorporate Cream and Milk:
   • Add the heavy cream and whole milk, stirring well to combine. Allow the mixture to simmer gently for about 5 minutes.
5. Introduce Flavor Components:
   • Stir in the white wine, tomato paste, Worcestershire sauce, Old Bay seasoning, paprika, cayenne pepper (if using), and diced tomatoes (if using). Let the bisque simmer for another 10 minutes, allowing the flavors to meld.
6. Cook the Seafood:
   • Add the peeled and deveined shrimp to the pot. Cook until the shrimp turn pink and opaque, about 3-5 minutes. Gently fold in the lump crab meat, being careful not to break up the pieces too much.
7. Season and Serve:
   • Taste the bisque and season with salt and pepper as needed. Serve the bisque hot, garnished with fresh parsley and chives.

Tips:

• For an extra rich flavor, consider adding a splash of brandy or cognac along with the white wine.
• If you prefer a smoother bisque, you can use an immersion blender to puree the soup before adding the seafood.
• Serve with crusty bread or oyster crackers for a complete meal.

Enjoy your Crab and Shrimp Seafood Bisque!