Shrimp and crab seafood bisque

Here’s a delicious recipe for shrimp and crab seafood bisque that’s rich, creamy, and full of flavor!

For the Seafood:
- 1 lb shrimp, peeled and deveined
- 1 cup lump crab meat (fresh or canned)
For the Bisque:
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1/4 cup tomato paste
- 1/4 cup dry white wine (optional)
- 4 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- 1 tsp Old Bay seasoning (or your favorite seafood seasoning)
- 1/2 tsp paprika
- Salt and pepper, to taste
- Fresh herbs (like parsley or thyme) for garnish
- Lemon wedges, for serving

Instructions:

Sauté the Vegetables:
- In a large pot, heat the olive oil or butter over medium heat. Add the onion, garlic, celery, and carrot. Sauté until the vegetables are soft, about 5-7 minutes.
Add Tomato Paste and Wine:
- Stir in the tomato paste and cook for another 2 minutes. If using wine, pour it in now and let it simmer for 2-3 minutes until reduced slightly.
Add the Stock:
- Pour in the seafood stock and bring to a simmer. Cook for about 10 minutes to let the flavors meld.
Blend the Bisque:
- Use an immersion blender to blend the mixture until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches. Return it to the pot once blended.
Add Cream and Seasonings:
- Stir in the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Bring the bisque back to a gentle simmer.
Cook the Seafood:
- Add the shrimp and crab meat. Cook for about 5-7 minutes until the shrimp are pink and cooked through.
Serve:
- Taste and adjust seasoning if necessary. Serve the bisque hot, garnished with fresh herbs and lemon wedges on the side.

Tips:

For extra depth of flavor, you can add a splash of brandy or sherry when cooking the vegetables.
Feel free to add other seafood like scallops or lobster for variation!

Enjoy your creamy shrimp and crab bisque!