Crab and Shrimp Bisque (Print Version)
# Ingredients:
→ Base
01 -
1 cup heavy cream
02 -
4 cups chicken or seafood broth
03 -
1 small onion, diced finely
04 -
1/4 cup unsalted butter
05 -
2 garlic cloves, minced
06 -
1/4 cup plain flour
→ Seafood
07 -
1/2 pound shrimp, peeled and cleaned
08 -
1/2 pound crabmeat, lump preferred
→ Seasonings
09 -
Parsley, freshly chopped, for serving
10 -
Salt and pepper as needed
# Instructions:
01 -
In a big pot, melt the butter over medium heat. Toss in the onion and garlic, cook for about 3-4 minutes until soft and the aroma’s released.
02 -
Dust the flour over the softened veggies, stirring all the time. Keep cooking for 2-3 minutes until it has a light brown color.
03 -
Slowly pour in the broth while whisking to combine. Let it slowly bubble for 5-7 minutes to thicken, then add the cream and go for another 5 minutes on low heat.
04 -
Mix in the crabmeat and shrimp, letting it simmer until the shrimp turn pink, which takes about 3-4 minutes.
05 -
Sprinkle in salt and pepper to your liking. Blend it if you want it smooth, then throw on some parsley as a final touch.
# Notes:
01 -
Fresh seafood really pumps up the flavor.
02 -
A splash of white wine or sherry makes it even better.
03 -
Make sure the roux is brown enough to avoid a raw flour taste.