Crab and Shrimp Seafood Bisque Recipe

This luxurious bisque is packed with the flavor of crab and shrimp, and creamy perfection.

Ingredients:

• 3 tablespoons unsalted butter
• 2 tablespoons chopped green onion
• 2 tablespoons chopped celery
• 3 tablespoons all-purpose flour
• 2 ½ cups milk
• ½ teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 cup heavy whipping cream
• 8 ounces cooked baby shrimp
• 8 ounces crabmeat
• 2 tablespoons sherry wine (optional)
• 3 tablespoons chopped fresh parsley, cilantro, or green onion tops (for garnish)

Instructions:

1. Sauté the vegetables: In a large saucepan, melt butter over medium heat. Add the chopped green onion and celery, and cook until softened, about 3-4 minutes.
2. Make the roux: Stir in the flour and cook for 1 minute, stirring constantly. This roux will thicken the bisque.
3. Incorporate the milk: In a separate saucepan, heat the milk over medium heat until just simmering. Slowly whisk the warm milk into the roux mixture in the first saucepan. Continue whisking until smooth and thickened, about 3 minutes.
4. Season and enrich: Add the black pepper, tomato paste, and heavy cream to the bisque. Bring to a simmer and cook for a few minutes, stirring occasionally.
5. Purée (optional): If you prefer a smoother bisque, use an immersion blender or transfer the soup to a blender or food processor and purée until desired consistency. Return the bisque to the saucepan.
6. Add the seafood: Gently stir in the cooked shrimp, crabmeat, and sherry (if using). Heat through for 2-3 minutes, without letting the soup boil.
7. Serve and enjoy: Ladle the hot bisque into bowls and garnish with chopped fresh parsley, cilantro, or green onion tops. Serve with crusty bread for dipping.