Crab and Shrimp Seafood Bisque: Silky and Savory

Ingredients

• 1 lb raw shrimp, shells on
• 2 tbsp unsalted butter
• 1 small yellow onion, finely minced
• 2 stalks celery, finely minced
• 1 large carrot, finely grated
• 3 cloves garlic, smashed
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 tbsp tomato paste
• 1/2 cup dry sherry
• 3 cups high-quality seafood stock
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 8 oz lump crab meat, picked through for shells
• 1 cup heavy cream
• 1 tsp Worcestershire sauce
• 0.5 tsp salt
• 0.25 tsp white pepper
• 1 tbsp fresh chives, garnished

Instructions

1. 1

   Peel the shrimp and set the meat aside. In a large Dutch oven, melt 2 tbsp butter over medium heat. Sauté the shrimp shells for 5 minutes until bright pink and aromatic.

2. 2

   Pour the seafood stock into the pot with the shells. Simmer for 10 minutes to extract flavor, then strain the liquid through a fine-mesh strainer into a bowl and discard the shells.

3. 3

   Wipe out the pot and melt the remaining 3 tbsp of butter. Add the minced onion, celery, and grated carrot. Cook until translucent and soft.

4. 4

   Stir in the smashed garlic and tomato paste. Cook for 2 minutes until the paste darkens to a deep rust color.

5. 5

   Sprinkle the flour over the vegetables and whisk for 1-2 minutes to create a roux. Gradually deglaze the pan with the dry sherry, scraping up any browned bits.

6. 6

   Slowly whisk in the reserved shrimp-infused stock, smoked paprika, and dried thyme. Simmer for 10 minutes until thickened. Use an immersion blender if a smoother base is desired.

7. 7

   Lower the heat and stir in the heavy cream, Worcestershire sauce, and the raw shrimp meat. Simmer gently for 3-4 minutes until shrimp are opaque.

8. 8

   Gently fold in the lump crab meat. Season with salt and white pepper. Heat through for 1 minute without boiling, then serve garnished with fresh chives.