Crab and Shrimp Bisque (Print Version)
# Ingredients:
→ Base
01 -
1 cup heavy cream
02 -
4 cups chicken or seafood broth
03 -
1 small onion, chopped finely
04 -
2 garlic cloves, minced
05 -
1/4 cup plain flour
06 -
1/4 cup butter without salt
→ Seafood
07 -
1/2 pound shrimp, deveined and peeled
08 -
1/2 pound crabmeat, lump preferred
→ Seasonings
09 -
Salt and black pepper to your liking
10 -
Chopped parsley for decoration
# Instructions:
01 -
Melt the butter in a big pot over medium heat. Stir in the onion and garlic, cooking for 3-4 minutes until softened and aromatic.
02 -
Sprinkle the flour evenly over the softened vegetables. Keep stirring constantly while letting it cook for 2-3 minutes until golden.
03 -
Slowly pour in the broth while whisking. Let everything simmer for 5-7 minutes until it thickens. Stir in the cream and simmer another 5 minutes.
04 -
Toss in the shrimp and crabmeat. Leave it to simmer until the shrimp are pink, about 3-4 minutes.
05 -
Add salt and pepper to taste. Blend for texture if you like. Sprinkle chopped parsley on top before serving.
# Notes:
01 -
Fresh seafood gives the best results.
02 -
Add a little white wine or sherry for extra depth.
03 -
The roux should look golden to avoid that raw flour flavor.