Ingredients:

For the Bisque:

1 lb crab meat (preferably lump or claw)
1/2 lb shrimp, peeled and deveined
2 tbsp unsalted butter
1 small onion, finely chopped
2 celery stalks, diced
1 carrot, peeled and diced
3 garlic cloves, minced
3 tbsp all-purpose flour
1/4 cup tomato paste
4 cups seafood stock (or chicken stock)
1 cup heavy cream
1/2 cup white wine
1 bay leaf
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional for heat)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions

Preparation:

Step 1:
In a large pot, melt the butter over medium heat. Add the chopped onions, celery, and carrots. Sauté for 5-7 minutes until softened and fragrant.

Step 2:
Add the minced garlic and cook for another minute. Stir in the flour and cook for an additional 2-3 minutes to create a roux.

Step 3:
Stir in the tomato paste and let it cook for a minute. Gradually add the white wine, seafood stock, and bay leaf. Stir well to combine.

Step 4:
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld. Stir occasionally.

Step 5:
Add the smoked paprika, cayenne pepper, and season with salt and pepper. Let the broth simmer for an additional 5 minutes.

Step 6:
Using an immersion blender, blend the mixture until smooth. If you prefer a chunky texture, leave some of the vegetables unblended.

Step 7:
Stir in the heavy cream and add the crab meat and shrimp. Simmer for another 5 minutes until the shrimp are fully cooked and the bisque is creamy.

Notes

COOKING Note:

For the best results, use fresh seafood if possible. However, if you’re using frozen shrimp or crab, make sure they are fully thawed before adding them to the bisque. This ensures a more even cook and preserves the delicate texture of the seafood.

Prep Time: 10 minutes
Cook Time: 35 minutes

Nutrition

Calories: 400
Sodium: 750mg
Protein: 18g