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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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