Description
A rich and creamy seafood bisque that combines tender shrimp and sweet crab in a smooth, comforting base.
Ingredients
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 celery stalk, finely diced
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1 small carrot, finely diced
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3 tablespoons all-purpose flour
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3 cups seafood stock
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1 cup heavy cream
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225 g (½ lb) raw shrimp, peeled, deveined, and chopped
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225 g (½ lb) cooked crab meat
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1 teaspoon paprika
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½ teaspoon dried thyme
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¼ teaspoon ground white pepper
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¾ teaspoon salt
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1 tablespoon tomato paste
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1 tablespoon fresh lemon juice
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2 tablespoons chopped fresh parsley
Instructions
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Melt butter with olive oil in a large pot over medium heat. Add onion, celery, and carrot; cook until soft.
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Stir in garlic and cook briefly. Sprinkle in flour and cook for 2–3 minutes.
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Gradually whisk in seafood stock and simmer for 10 minutes.
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Blend the soup until smooth and return to the pot.
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Stir in cream, tomato paste, spices, salt, shrimp, and cook until shrimp are done.
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Fold in crab meat and lemon juice, heat gently, and serve garnished with parsley.
Notes
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Reheat gently to maintain a smooth texture.
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Adjust seasoning after reheating, as flavors deepen over time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes