Crab & Shrimp Cream Bisque (Print Version)
# Ingredients:
→ Base
01 -
1 small onion, chopped finely
02 -
2 garlic cloves, crushed
03 -
1/4 cup plain flour
04 -
1/4 cup butter, not salted
05 -
4 cups chicken or seafood stock
06 -
1 cup of rich heavy cream
→ Seafood
07 -
1/2 pound medium shrimp, cleaned with shells removed
08 -
1/2 pound crabmeat, in chunks
→ Seasonings
09 -
Season with salt and black pepper as needed
10 -
A sprinkle of fresh parsley for the garnish
# Instructions:
01 -
Heat the butter in a big pot on medium. Toss in the onion and garlic and cook them until soft and their aroma comes through, about 3-4 minutes.
02 -
Dust the flour over the onions and garlic, mixing the whole time. Stir for 2-3 minutes until it turns a nice golden shade.
03 -
Slowly add the broth while whisking to keep it smooth. Let it cook for 5-7 minutes to thicken. Stir in the cream and cook for another 5 minutes.
04 -
Add the crabmeat and shrimp to the pot. Simmer until the shrimp turn pink, about 3-4 minutes.
05 -
Sprinkle with salt and pepper to taste. Blend if you prefer it smoother. Add parsley on top before serving if you'd like.
# Notes:
01 -
Fresh seafood gives the best taste, so try to use it when you can.
02 -
Add a touch of white wine or sherry for extra depth.
03 -
Cook the roux long enough to get it golden so there’s no raw flour flavor.