Crab and Shrimp Seafood Bisque.
Indulge in the rich flavors of the ocean with this sumptuous Crab and Shrimp Seafood Bisque. Velvety smooth and bursting with the essence of fresh seafood, this comforting bisque is perfect for cozy dinners or special occasions.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 lb crabmeat
- 4 tablespoons unsalted butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Instructions:
- In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 5 minutes.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly, until it forms a smooth paste, about 2 minutes.
- Gradually pour in the seafood stock, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for 5 minutes, until slightly thickened.
- Add the shrimp and crabmeat to the pot, stirring gently. Let the seafood simmer in the broth for about 5-7 minutes, until the shrimp are pink and cooked through.
- Stir in the heavy cream, dry sherry, and paprika. Season with salt and pepper to taste.
- Allow the bisque to simmer for an additional 5 minutes to allow the flavors to meld together.
- Ladle the bisque into bowls and garnish with chopped fresh parsley.
- Serve hot with crusty bread or oyster crackers on the side.
Tips and Variations:
- For a richer flavor, substitute half-and-half or whole milk for the heavy cream.
- Feel free to add additional seafood such as scallops or lobster for an even more luxurious bisque.
- If you prefer a smoother bisque, use an immersion blender to puree the soup before adding the seafood.
- Adjust the seasoning according to your taste preferences, adding more paprika for a spicier kick or a dash of cayenne pepper for extra heat.
- Leftover bisque can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stove before serving.