Crab Shrimp Creamy Bisque (Print Version)
# Ingredients:
→ Main Mixture
01 -
3 cups fish broth or seafood stock
02 -
½ cup dry white wine or extra seafood stock
03 -
1 medium onion, diced small
04 -
1 small carrot, shredded
05 -
2 cloves garlic, finely chopped
06 -
1 stalk celery, minced
07 -
3 tablespoons unsalted butter
08 -
2 tablespoons olive oil
09 -
3 tablespoons plain flour
10 -
1 cup heavy cream
→ Toppings and Protein
11 -
1 cup crab meat, picked over for shells
12 -
½ teaspoon Old Bay spice mix
13 -
½ teaspoon smoked paprika powder
14 -
1 cup peeled shrimp, deveined
15 -
¼ teaspoon cayenne pepper (optional)
→ Extras for Serving
16 -
Fresh parsley, chopped finely
17 -
Paprika for dusting
18 -
Thick bread slices or oyster crackers
# Instructions:
01 -
Put butter and olive oil in a big pot and heat on medium. Toss in the carrot, celery, onion, and garlic. Cook until soft, around five minutes.
02 -
Sprinkle in the flour and stir constantly for two minutes or so, until it comes together.
03 -
Slowly add in the seafood stock and wine while whisking non-stop to get rid of lumps. Let it come to a light simmer.
04 -
Mix in Old Bay, smoked paprika, and cayenne pepper if you want extra heat. Adjust with salt and black pepper.
05 -
Stir in the shrimp and cook until they turn pink, about 3 minutes. Gently fold in the crab meat without breaking it up too much.
06 -
Turn the heat down and pour in the cream. Warm it gently without letting it boil. If it’s too thick, add a splash more stock.
07 -
Spoon into your bowls. Sprinkle with parsley, a bit more paprika, and pair with crackers or toasted bread.
# Notes:
01 -
Skip the wine by replacing it with more stock
02 -
Add the cream at the very end to keep it smooth
03 -
Tastes best freshly made and served hot