Crab and Shrimp Seafood Bisque

 

METHOD :

1️⃣ Prepare the Shrimp Broth:

In a medium pot, add the shrimp shells and 4 cups of water. Simmer for 15 minutes to create a flavorful broth. Strain and discard the shells, reserving the broth.

2️⃣ Cook the Shrimp:

In a large pot or Dutch oven, melt 2 tbsp butter over medium heat.

Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp and set aside.

3️⃣ Sauté the Vegetables:

In the same pot, add the remaining 2 tbsp butter.

Sauté the onion, celery, and garlic for 5-7 minutes, until softened.

4️⃣ Make the Roux:

Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.

5️⃣ Simmer the Bisque:

Gradually whisk in the reserved shrimp broth and seafood/chicken broth.

Add the bay leaf, Old Bay seasoning, smoked paprika, salt, and pepper. Simmer for 15 minutes.

6️⃣ Blend (Optional):

For a smoother bisque, use an immersion blender to partially blend the soup, leaving some texture.

7️⃣ Add Cream and Seafood:

Stir in the heavy cream, sherry, cooked shrimp, and crab meat. Simmer for another 5 minutes, until heated through.

8️⃣ Serve & Enjoy:

Garnish with fresh parsley and serve with lemon wedges on the side.

Pair with crusty bread or oyster crackers for a complete meal!

Bon appetite !! 

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