Description
A rich and velvety seafood bisque made with succulent shrimp, sweet lump crab meat, aromatic vegetables, and a blend of herbs and cream. Perfect as a luxurious starter or a hearty main dish.
Ingredients
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 3 cups seafood stock (or fish broth)
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/2 pound raw shrimp, peeled and deveined
- 1/2 pound lump crab meat (cooked)
- Fresh parsley or thyme, for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add chopped onion and celery; sauté until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute.
- Sprinkle in the flour and cook, stirring constantly, for 2 minutes.
- Gradually whisk in the seafood stock, then stir in the tomato paste.
- Bring to a simmer and cook for 10-15 minutes, allowing it to thicken.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream, Old Bay seasoning, paprika, salt, and pepper.
- Add the shrimp and simmer until pink and opaque, about 3-5 minutes.
- Gently stir in the crab meat and heat through for 2 minutes.
- Serve hot, garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes