Ingredients:
1/2 pound shrimp, peeled and deveined
1/2 pound crab meat, preferably lump
2 tablespoons butter
1 onion, finely chopped
1 carrot, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1/4 cup tomato paste
3 cups seafood or fish broth
1 cup heavy cream
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped, for garnish
2 tablespoons all-purpose flour
Directions:
Prepare the Seafood:
Cook the shrimp in a pot of boiling water for 2 or 3 minutes until they are pink and opaque. Remove, cool, and chop roughly. Set aside.
Sauté Vegetables:
In a large pot, melt butter over medium heat. Add onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
Add Flavor Base:
Stir in tomato paste, paprika, and thyme. Cook for another 2 minutes.
Make the Bisque:
Sprinkle flour over the vegetables and stir to combine. Gradually add seafood broth, stirring continuously to prevent lumps. Bring the mixture to a simmer, then reduce heat and let simmer gently for 20 minutes.
Add Seafood and Cream:
Add the chopped shrimp and crab meat to the pot. Pour in the heavy cream and stir to combine. Cook for an additional 5 minutes, or until everything is heated through. Adjust seasoning with salt and pepper.
Serve:
Ladle the bisque into bowls and garnish with chopped parsley, maybe some good bread and enjoy!
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