🦀 Crab and Shrimp Seafood Bisque 🍤
📋 Ingredients:
1/2 pound (225g) shrimp, peeled and deveined
1/2 pound (225g) lump crabmeat
4 tablespoons unsalted butter
1/4 cup (30g) all-purpose flour
4 cups (960ml) seafood or chicken broth
1 cup (240ml) heavy cream
1/2 cup (120ml) dry white wine (optional)
1 onion, finely chopped
2 cloves garlic, minced
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1 bay leaf
1/4 teaspoon dried thyme
Salt and black pepper to taste
Chopped fresh parsley for garnish
Crusty bread or oyster crackers for serving
📝 Instructions:
1️⃣ In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, celery, and carrots. Cook until the vegetables are softened, about 5-7 minutes.
2️⃣ Stir in the all-purpose flour and cook for an additional 2 minutes, stirring constantly.
3️⃣ Gradually whisk in the seafood or chicken broth, making sure there are no lumps. Add the bay leaf and dried thyme. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
4️⃣ Add the heavy cream and white wine (if using) to the pot. Simmer for another 5 minutes.
5️⃣ Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
6️⃣ Stir in the shrimp and lump crabmeat. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
7️⃣ Season the seafood bisque with salt and black pepper to taste.
8️⃣ Ladle the seafood bisque into bowls and garnish with chopped fresh parsley.
9️⃣ Serve hot with crusty bread or oyster crackers on the side.
📝 Notes:
◻️ For a thicker bisque, you can add a cornstarch slurry (cornstarch mixed with cold water) during the simmering process.
◻️ Feel free to add a dash of hot sauce or a sprinkle of Old Bay seasoning for extra flavor.
◻️ This seafood bisque pairs wonderfully with a crisp green salad or a slice of warm, crusty bread.
