Crab and Shrimp Seafood Bisque
Chopped fresh parsley or chives
A drizzle of cream or melted butter
Instructions
Sauté the seafood
In a skillet, melt 1 tablespoon butter over medium heat.
Add shrimp, season with salt, pepper, and Old Bay.
Cook until shrimp are pink and opaque, about 2–3 minutes per side.
Remove shrimp, chop half of them into bite-sized pieces, and set aside with the crab meat.
Build the bisque base
In a large pot, melt 3 tablespoons butter.
Add onion, celery, and carrot. Cook until softened, about 5 minutes.
Stir in garlic and cook 30 seconds more.
Sprinkle in flour, stirring constantly to make a roux (thick paste). Cook for 1–2 minutes.
Add liquids and flavor
Slowly whisk in seafood stock until smooth.
Stir in wine, tomato paste, Worcestershire sauce, paprika, cayenne, salt, and pepper.
Bring to a gentle simmer for 10–15 minutes, stirring occasionally.
Blend for a silky texture
Use an immersion blender (or transfer carefully to a blender) and blend until smooth.
Return to pot and reduce heat to low.
Add cream and seafood
