Description
A rich and comforting seafood bisque made with succulent crab and shrimp, embodying the essence of coastal cooking.
Ingredients
- 1 lb crab meat
- 1 lb shrimp, peeled and deveined
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the onions and garlic, and sauté until softened.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the seafood stock, making sure there are no lumps.
- Add the crab meat, shrimp, paprika, salt, and pepper. Simmer for 15-20 minutes.
- Stir in the heavy cream and cook for another 5 minutes until heated through.
- Serve hot, garnished with fresh parsley.
Notes
Use fresh seafood for the best flavor. Adjust seasoning according to the seafood stock’s saltiness.
