Ingredients:
1 tablespoon olive oil
½ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped carrot
2 minced garlic cloves
2 teaspoons tomato paste
1 teaspoon paprika
¼ teaspoon cayenne pepper (optional for heat)
Salt and black pepper to taste
¼ cup all-purpose flour
4 cups chicken or seafood broth
1 cup heavy cream
½ pound cooked crab meat, picked over for shells
½ pound cooked shrimp, peeled and deveined, cut into bite-sized pieces
2 tablespoons Sherry (optional)
Fresh herbs for garnish (like chives or parsley)
Instructions:
In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot; cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Stir in the tomato paste, paprika, cayenne pepper (if using), a pinch of salt, and black pepper. Cook, stirring regularly, for about 2 minutes to enhance the flavors.
Sprinkle the flour over the vegetables and mix until well combined. Cook for another minute to eliminate the raw flour taste.
Gradually pour in the broth while constantly stirring to avoid lumps. Once the mixture is gently simmering, reduce the heat to maintain a simmer. Cook for 10 minutes, stirring occasionally.
Purée the soup until smooth using an immersion blender or in batches with a regular blender. If using a regular blender, return the soup to the pot.
Add the heavy cream and continue simmering the bisque for another 10 minutes until it starts to thicken slightly.
Add the cooked crab meat and shrimp to the bisque. If using Sherry, add it now. Cook until the seafood is heated through, about 5 minutes. Be sure to keep the simmer gentle to avoid curdling the cream.
Taste and adjust the seasoning with more salt and black pepper if necessary.
Ladle the bisque into bowls, garnish with fresh herbs, and serve immediately.
Enjoy this rich and creamy Crab and Shrimp Seafood Bisque as a treat on cold days or to make an ordinary day special.
