Creamy Crab and Shrimp Seafood Bisque

Ingredients

For the bisque:

• 1 lb shrimp, peeled and deveined
• 1 lb crab meat
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups seafood stock (or chicken stock)
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup dry white wine (optional)
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• Croutons or fresh bread for serving

Instructions

Step 1: Sauté the Aromatics

1. In a large pot over medium heat, melt the butter. Add the onion and garlic, and sauté until soft and fragrant (about 3 minutes).

Step 2: Make the Base

2. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the seafood stock, stirring constantly to prevent lumps.
3. Add the tomato paste, Worcestershire sauce, paprika, cayenne pepper, salt, and black pepper. Stir well.
4. Pour in the white wine (if using) and let it simmer for 5 minutes to cook off the alcohol.

Step 3: Cook the Seafood

5. Add the shrimp and cook for 3-4 minutes until pink and opaque. Stir in the crab meat and cook for another 2 minutes.

Step 4: Add the Dairy

6. Reduce the heat to low and slowly pour in the heavy cream and milk. Stir well to combine. Simmer for another 5 minutes without boiling.

Step 5: Finish and Serve

7. Stir in the lemon juice and fresh parsley. Adjust seasoning as needed.
8. Serve hot, garnished with croutons or fresh bread. Enjoy!