Crab Shrimp Seafood Bisque (Print Version)

# Ingredients:

→ Ocean Favorites

01 - 8 ounces juicy cooked shrimp, cut into small chunks

02 - 8 ounces fresh crab meat, checked carefully for shell pieces

→ Creamy Foundation

03 - 4 tablespoons unsalted butter

04 - 1 ½ cups rich heavy cream

05 - 1 tablespoon thick tomato paste, double concentrated

06 - ⅓ cup crunchy celery, chopped finely

07 - ⅓ cup vibrant green onions, minced up

08 - 3 tablespoons plain all-purpose flour

09 - 2 cups whole milk

→ Flavors & Garnish

10 - A dash of sea salt and freshly cracked black pepper

11 - 1 teaspoon Old Bay Seasoning for that signature kick

12 - Chopped flat-leaf parsley to sprinkle on top

# Instructions:

01 - Melt the butter in a sturdy pot over medium heat. Toss in the onions and celery once it’s melted. Cook, stirring sometimes, until softened and smelling delicious. Don’t let it brown.

02 - Add in the flour and keep stirring for a minute to toast it lightly. Heat the milk separately while you’re doing this—either in a microwave or another saucepan.

03 - Slowly pour the warmed milk into the pot, whisking the whole time so lumps don’t form. Toss in the salt, Old Bay, and pepper. Stir in the cream and tomato paste until it all mixes together and feels silky.

04 - Drop the heat to low and let it bubble gently. It’s ready when the mixture can coat the back of your spoon nicely.

05 - Carefully stir in the shrimp first, then fold in the crab. Warm it all through gently. Finish with a sprinkle of parsley before digging in.

# Notes:

01 - Works great as a dazzling starter or a lighter meal.

02 - Fresh seafood will really elevate this dish to the next level.

Back