Shrimp and Crab Bisque

A rich and creamy Shrimp and Crab Bisque featuring succulent seafood, aromatic herbs, and a touch of spice, perfect for a cozy dinner or elegant gathering.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 lb shrimp, peeled and deveined

8 oz lump crab meat

4 cups seafood stock

1 cup heavy cream

1/2 cup dry white wine

1/4 cup butter

1/4 cup all-purpose flour

1 onion, finely chopped

2 cloves garlic, minced

1 bay leaf

1 tsp paprika

1/2 tsp cayenne pepper

Salt and black pepper to taste

1 tbsp lemon juice

2 tbsp chopped fresh parsley

1 tbsp olive oil

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

2. Stir in butter and melt. Add flour, stirring constantly to create a roux, and cook for 2 minutes.

3. Gradually whisk in seafood stock and white wine until smooth.

4. Add bay leaf, paprika, cayenne pepper, salt, and black pepper. Bring to a gentle boil, reduce heat and simmer for 10 minutes.

5. Add shrimp and crab meat, cooking until shrimp are pink and opaque, about 5 minutes.

6. Stir in heavy cream and lemon juice, cook for an additional 5 minutes.

7. Remove bay leaf, adjust seasoning, and sprinkle with fresh parsley before serving.

Storage

Store cooled bisque in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.