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Creamy Crab and Shrimp Seafood Bisque

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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

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!

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