Decadent Crab and Shrimp Bisque (Print Version)
# Ingredients:
→ Base
01 -
1 small onion, diced as fine as you can
02 -
2 garlic cloves, crushed or chopped up
03 -
1/4 cup of unsalted butter
04 -
1/4 cup of plain all-purpose flour
→ Liquids & Seafood
05 -
1/2 pound medium shrimp, deveined and without shells
06 -
1 cup of rich, heavy cream
07 -
4 cups of chicken or seafood stock, your choice
08 -
1/2 pound crabmeat, cleaned and free of shells
→ Seasonings & Garnish
09 -
Fresh parsley leaves to add color and flavor on top
10 -
A dash of salt and ground pepper to taste
# Instructions:
01 -
Put your butter in a big pot over medium warmth. Add your onion and garlic, and cook them until they smell amazing and soften up, around 3-4 minutes.
02 -
Add the flour to the pot with the softened onion and garlic. Stir it a lot while cooking for 2-3 minutes until it turns a golden color. This gives your bisque its creamy texture.
03 -
Slowly pour in your broth while whisking nonstop to avoid lumps. Keep cooking until the soup thickens slightly; this takes about 5-7 minutes.
04 -
Stir in the heavy cream and let it all cook together nice and slow for 5 more minutes.
05 -
Carefully mix in the shrimp and crabmeat. Cook until the shrimp changes to a pink shade, about 3-4 minutes. Sprinkle with salt and pepper to match what you like.
06 -
Scoop it into bowls and sprinkle some fresh parsley on top. Serve while it’s still piping hot!
# Notes:
01 -
Want it super smooth? Blend some of it with a hand blender.
02 -
Fresh seafood tastes best, but already-frozen seafood works too. Just thaw and dry it first.
03 -
Add a bit of sherry or white wine to enhance the flavor.