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Crab and Shrimp Seafood Bisque: A Luxurious Taste of the Sea

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A rich and creamy bisque filled with tender crab meat and shrimp, perfect for special occasions or cozy dinners.

Ingredients

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  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, finely chopped
  • 1 small carrot, grated
  • 3 tablespoons all-purpose flour
  • 3 cups seafood stock
  • 1 cup heavy cream
  • ½ cup dry white cooking wine
  • 1 cup lump crab meat
  • 1 cup medium shrimp, peeled and deveined
  • ½ teaspoon smoked paprika
  • ½ teaspoon Old Bay seasoning
  • ¼ teaspoon cayenne pepper (optional)
  • Fresh parsley, chopped (for garnish)
  • Paprika (for garnish)
  • Crusty bread or oyster crackers (for serving)

Instructions

  • Prepare the Bisque Base:

    • Sauté the Vegetables: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, garlic, celery, and carrot, and sauté until softened, about 5 minutes. Sautéing the vegetables releases their flavors and creates a flavorful base, ensuring a rich bisque.
    • Make the Roux: Stir in the flour, cooking for 2-3 minutes to form a roux. This will thicken the bisque and add a nutty flavor, creating a smooth and creamy texture. Cooking the roux ensures it doesn’t have a raw flour taste, preventing a grainy bisque.
    • Add the Liquid: Gradually whisk in the seafood stock and wine (or additional stock), ensuring no lumps remain. Bring the mixture to a gentle simmer. Whisking ensures a smooth bisque, preventing any lumps from forming.

  • Cook the Seafood:

    • Season the Bisque: Stir in the smoked paprika, Old Bay seasoning, and cayenne pepper (if using). Adjust salt and pepper to taste. Seasoning at this stage allows the flavors to meld, creating a harmonious blend.
    • Add the Shrimp: Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes. Cooking the shrimp ensures they are cooked through but not overcooked, preventing a rubbery texture.
    • Add the Crab: Gently fold in the crab meat, being careful not to break up the lumps too much. Adding the crab at the end preserves its texture, ensuring a delicate bite.

  • Finish the Bisque:

    • Incorporate the Cream: Lower the heat and stir in the heavy cream, allowing the bisque to heat through without boiling. Heating gently prevents the cream from curdling, ensuring a smooth and velvety bisque.
    • Adjust Consistency: If the bisque is too thick, add more seafood stock, one tablespoon at a time, until it reaches your desired consistency. This ensures the bisque is smooth and creamy, catering to personal preference.

  • Serve:

    • Garnish: Ladle the bisque into bowls and garnish with fresh parsley, a sprinkle of paprika, and a side of crusty bread or oyster crackers. Garnish adds visual appeal and enhances the flavors, creating a complete dining experience.

Notes

  • Cook shrimp just until pink to avoid overcooking.
  • Gently fold in crab meat to keep lumps intact.
  • Simmer gently after adding cream to prevent curdling.
  • Adjust seasonings to taste.

Find it online: https://paularecipes.com/crab-and-shrimp-seafood-bisque-a-luxurious-taste-of-the-sea/