Creamy Crab and Shrimp Seafood Bisque
Ingredients:
- ½ lb fresh or canned lump crab meat
- ½ lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- ½ cup dry sherry
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Vegetables:
- Finely chop the onion, celery, and carrot.
- Cook the Vegetables:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes.
- Make the Roux:
- Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 2-3 minutes, stirring constantly, until the flour is lightly browned.
- Add the Sherry and Stock:
- Slowly pour in the sherry, stirring to deglaze the pot. Simmer for 2-3 minutes until slightly reduced. Gradually add the seafood stock or chicken broth, stirring to maintain a smooth consistency. Add the bay leaf and Old Bay seasoning, and bring to a gentle simmer. Let it simmer for 15-20 minutes.
- Blend the Bisque:
- Remove the bay leaf. Carefully blend the soup in batches or use an immersion blender until smooth and creamy. Return the blended soup to the pot.
- Add the Seafood and Cream:
- Stir in the heavy cream and bring the bisque to a gentle simmer over low heat. Add the shrimp and cook for 3-5 minutes, until pink and opaque. Gently fold in the crab meat and heat through for another 2-3 minutes. Adjust seasoning with salt and pepper if needed.
- Serve and Garnish:
- Ladle the hot bisque into bowls and garnish with freshly chopped parsley. Optionally, sprinkle with more Old Bay seasoning or drizzle with extra cream.
Enjoy your delicious seafood bisque!