Creamy Crab and Shrimp Seafood Bisque

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups seafood or chicken broth
• 1 cup heavy cream
• 1/2 pound lump crabmeat, picked over for shells
• 1/2 pound medium shrimp, peeled and deveined
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

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Instructions:

Step 1: Sauté the Onion and Garlic

• In a large pot, melt the butter over medium heat.
• Add the chopped onion and minced garlic, and sauté until they are softened and fragrant, about 3-4 minutes.

Step 2: Make the Roux

• Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux.
• Cook the roux for 2-3 minutes until it turns golden brown and becomes fragrant.

Step 3: Add the Broth

• Gradually whisk in the seafood or chicken broth, stirring constantly to avoid lumps.
• Bring the mixture to a simmer and cook for 5-7 minutes, or until it has slightly thickened.

Step 4: Stir in the Cream

• Stir in the heavy cream and let the bisque simmer for an additional 5 minutes.

Step 5: Add the Seafood

• Add the lump crabmeat and shrimp to the pot.
• Simmer gently until the shrimp are pink and fully cooked, about 3-4 minutes.

Step 6: Season and Serve

• Season the bisque with salt and pepper to taste.
• For a thicker consistency, you can use an immersion blender to partially puree the soup.
• Ladle the seafood bisque into serving bowls, garnish with chopped fresh parsley, and serve hot.

Enjoy your rich and flavorful creamy crab and shrimp seafood bisque!