Ingredients:
- 1 lb shrimp (peeled and deveined)
- 1 lb crab meat (fresh or canned, preferably lump)
- 4 tbsp butter
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 2 cups chicken broth (low sodium)
- 1 cup cauliflower florets (for thickening, optional)
- 1/2 cup dry white wine (optional, for flavor)
- 1 tsp Old Bay seasoning (or any seafood seasoning)
- 1 tsp paprika
- Salt and pepper (to taste)
- 2 tbsp fresh parsley (chopped, for garnish)
- 1 tbsp lemon juice (optional, for a fresh zest)
Instructions:
- Prepare the Seafood:
- In a large pot, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for about 2-3 minutes until they turn pink. Remove the shrimp from the pot and set them aside.
- In the same pot, add the crab meat and cook for another 2 minutes, just to warm through. Set aside with the shrimp.
- Sauté the Aromatics:
- In the same pot, melt the remaining 2 tablespoons of butter. Add the diced onion and garlic, cooking for about 3-4 minutes until softened and fragrant.
- Make the Bisque Base:
- Add the chicken broth and white wine (if using) to the pot. Bring it to a simmer, scraping the bottom of the pot to release any bits of flavor.
- If using cauliflower for thickening, add the florets at this stage and cook for 5-7 minutes until soft.
- Blend the Bisque:
- Using an immersion blender (or a regular blender), carefully blend the soup until smooth and creamy. If you prefer a chunkier bisque, blend only partially.
- Finish the Bisque:
- Return the pot to the stove over medium heat. Stir in the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Let it simmer for 5 minutes to combine the flavors.
- Add the Seafood:
- Gently stir in the cooked shrimp and crab meat. Let the bisque simmer for an additional 3-5 minutes until everything is heated through.
- Final Touches:
- Add a splash of lemon juice for brightness, if desired.
- Garnish with fresh parsley before serving.
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