Creamy Crab and Shrimp Bisque (Print Version)
# Ingredients:
→ Base
01 -
1/4 cup unsalted butter
02 -
1/4 cup all-purpose flour
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
→ Liquids & Seafood
05 -
4 cups seafood or chicken broth
06 -
1 cup heavy cream
07 -
1/2 pound lump crabmeat, picked clean
08 -
1/2 pound medium shrimp, peeled and deveined
→ Seasonings & Garnish
09 -
Salt and freshly ground pepper
10 -
Fresh parsley for garnish
# Instructions:
01 -
Get your pot going with melted butter over medium heat. Toss in your chopped onion and garlic, and let them cook until soft and fragrant, about 3-4 minutes.
02 -
Sprinkle flour over your softened veggies and keep stirring as you cook it for 2-3 minutes until it turns golden brown. This roux will give your bisque its lovely thickness.
03 -
Slowly whisk in your broth, making sure to keep stirring to avoid any lumps. Let it bubble gently for 5-7 minutes to thicken up a bit.
04 -
Pour in the heavy cream and let everything simmer together for another 5 minutes.
05 -
Gently add your crab and shrimp to the pot. Let them simmer just until the shrimp turn pink, about 3-4 minutes. Season everything with salt and pepper to your taste.
06 -
Ladle your bisque into bowls and top with fresh parsley. Serve it up while it's nice and hot!
# Notes:
01 -
For extra smoothness, you can partially blend the bisque with an immersion blender
02 -
Fresh seafood works best, but good quality frozen is fine too - just thaw and drain well
03 -
A splash of sherry or white wine can add extra depth of flavor