Creamy Crab and Shrimp Seafood Bisque
Ingredients:
For the Seafood Bisque:
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound crab meat, preferably lump
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 3 cups seafood or fish broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
For Thickening:
- 2 tablespoons all-purpose flour
Instructions:
- Prepare the Seafood:
- Cook the shrimp in a pot of boiling water for 2-3 minutes until they are pink and opaque. Remove, cool, and chop roughly. Set aside.
- Sauté Vegetables:
- In a large pot, melt butter over medium heat. Add onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
- Add Flavor Base:
- Stir in tomato paste, paprika, and thyme. Cook for another 2 minutes.
- Make the Bisque:
- Sprinkle flour over the vegetables and stir to combine. Gradually add seafood broth, stirring continuously to prevent lumps. Bring the mixture to a simmer, then reduce heat and let simmer gently for 20 minutes.
- Add Seafood and Cream:
- Add the chopped shrimp and crab meat to the pot. Pour in the heavy cream and stir to combine. Cook for an additional 5 minutes, or until everything is heated through. Adjust seasoning with salt and pepper.
- Serve:
- Ladle the bisque into bowls and garnish with chopped parsley.
Nutrition Information (per serving, based on 4 servings):
- Calories: 460
- Protein: 22g
- Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 7g
- Fat: 32g
- Saturated Fat: 20g
- Cholesterol: 180mg
- Sodium: 820mg
Notes:
- Lower Fat Option: For a lighter version, you can use half-and-half or a lower-fat cream substitute.
- Thickening: If you prefer a thicker bisque, let it simmer longer or adjust the flour as needed.
- Seafood: You can use different types of seafood or shellfish based on your preference.
Enjoy your rich and creamy seafood bisque!