Crab and Shrimp Bisque (Print Version)
# Ingredients:
→ Base
01 -
4 cups broth (seafood or chicken)
02 -
1/4 cup flour, all-purpose
03 -
1 cup cream, heavy
04 -
1 small onion, minced
05 -
1/4 cup butter, unsalted
06 -
2 garlic cloves, finely minced
→ Seafood
07 -
1/2 pound shrimp (medium, cleaned and peeled)
08 -
1/2 pound crabmeat (lump)
→ Seasonings
09 -
Fresh parsley for topping
10 -
Add salt and pepper to your preference
# Instructions:
01 -
Heat up butter in a big pot on medium. Toss in onion and garlic, cooking for 3-4 minutes until they soften and smell great.
02 -
Mix in the flour evenly with the veggies while stirring non-stop. Let it cook till it gets a warm, golden color—about 2-3 minutes.
03 -
Slowly whisk in the broth a bit at a time. Let it simmer for 5 to 7 minutes till it thickens, then stir in the cream and let it simmer an extra 5 minutes.
04 -
Drop in the shrimp and crabmeat. Let them simmer for 3-4 minutes, just until the shrimp turns pink.
05 -
Sprinkle in salt and pepper as you like. Blend lightly if you want it smoother. Top it off with parsley before serving.
# Notes:
01 -
Fresh seafood works best if you can get it.
02 -
Splash in some sherry or white wine to add more flavor.
03 -
Make sure the roux gets golden so your dish doesn’t taste like raw flour.