Creamy Crab and Shrimp Seafood Bisque 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

½ lb shrimp, peeled, deveined, chopped

½ lb lump crab meat, shells removed

4 tbsp butter

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp flour

2 cups seafood stock (or chicken stock)

1 cup heavy cream

½ cup whole milk

¼ cup dry white wine (optional)

2 tbsp tomato paste

1 tsp Old Bay seasoning

½ tsp smoked paprika

Salt & pepper, to taste

1 tbsp fresh parsley, chopped (for garnish)

Optional: a dash of hot sauce

Instructions:

Sauté the Aromatics:

In a large pot, melt butter over medium heat.

Add onion and cook until soft (3–4 mins).

Add garlic and cook for another 30 seconds.

Make the Base:

Stir in flour to make a roux, cook for 1 minute.

Slowly whisk in seafood stock and wine, stirring constantly until smooth.

Add Cream and Seasoning:

Stir in tomato paste, heavy cream, and milk.

Add Old Bay, paprika, salt, and pepper.

Simmer gently for 10 minutes to let flavors blend.

Add Seafood:

Stir in shrimp and crab meat.

Simmer for 5–6 minutes or until shrimp is fully cooked and tender.

Add hot sauce if desired for a little kick.

Finish and Serve:

Taste and adjust seasoning.

Ladle into bowls and garnish with fresh parsley.

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