Ingredients:
For the bisque:
1 lb shrimp, peeled and deveined
1 lb crab meat
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
2 celery stalks, finely chopped
1 carrot, finely chopped
1/4 cup all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1 cup milk
1/4 cup dry white wine
2 tbsp tomato paste
1 bay leaf
1 tsp paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrot. Cook until the vegetables are tender, about 5-7 minutes.
Stir in the flour and cook for another 2 minutes, until the mixture is well combined and slightly golden.
Gradually whisk in the seafood or chicken broth, ensuring there are no lumps. Add the heavy cream, milk, white wine, tomato paste, bay leaf, paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Add the shrimp and crab meat to the pot. Cook for another 5-7 minutes, until the shrimp are pink and cooked through.
Remove the bay leaf and discard. Using an immersion blender, blend the bisque until smooth and creamy. If you prefer a chunkier texture, blend only a portion of the soup.
Adjust the seasoning with salt and pepper to taste. Serve the bisque hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal per serving | Servings: 6 servings