Crab and Shrimp Seafood Bisque:
3 tablespoons butter
2 tablespoons green onion, finely chopped
2 tablespoons celery, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp
2 tablespoons sherry wine (optional)
Instructions:
Sauté Vegetables: In a large saucepan or Dutch oven, melt the butter over medium-low heat. Add the chopped green onion and celery. Sauté gently, stirring often, until the vegetables are tender but not browned.
Create Roux: Sift the flour and add it to the butter and vegetables. Stir continuously to combine and cook for about 2 minutes to eliminate the raw flour taste.
Incorporate Milk: Warm the milk in a separate saucepan. Slowly add the warm milk to the flour mixture, stirring constantly until the mixture begins to thicken.
Add Cream and Tomato Paste: Stir in the black pepper, tomato paste, and heavy whipping cream. Mix well to ensure all the ingredients are fully combined and the mixture is smooth.
Add Seafood: Gently fold in the crab meat and cooked shrimp. Cook over low heat, stirring occasionally, until the seafood is heated through.
Optional – Add Sherry: For an extra layer of flavor, stir in the sherry wine, and let it simmer for another few minutes.
Serve: Ladle the bisque into bowls and enjoy your rich, creamy seafood bisque!
Enjoy your bisque with some crusty bread or as a standalone dish.