I love the sweet, creamy, and rich flavor and texture of seafood bisques. Who knew that they were so easy to make? This recipe takes less than 20 minutes to prepare, and tastes as good as if you ordered it from a fancy seafood restaurant.
Shrimp and Crab Bisque
– 2 tablespoons butter or margarine
– 2 tablespoons flour
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon Old Bay seasoning
– 1 teaspoon chicken bouillon powder
– 1 small shallot
– 1 1/2 cups half-and-half
– 1/2 pound raw shrimp
– 1/2 pound lump crabmeat
– 1/2 cup white wine (pinot grigio)
First, heat a small skillet over medium heat. Dice up the shallot. Saute the diced shallots in the skillet with a small dab of butter or margarine for approximately 5 minutes, until softened and translucent.
Meanwhile, peel and de-vein the shrimp. Slice them in half, as well. Also take out the lump crabmeat and feel around for any shells that might still be there (there’s always at least some!).
Melt a large dab of butter or margarine into a large pot over medium-high heat for the preparation of the soup.
Stir in the flour, salt, white pepper, bouillon powder, cooked shallots, and 1/2 of the half-and-half.
After a few minutes, the sauce will thicken.
Add the shrimp and crabmeat to the pot and stir well.
Add the remaining half-and-half, white wine, smoked paprika, and Old Bay seasoning. Mix well. The soup’s done as soon as the shrimp have curled and turned pink.
Serve in single-serving bowls with a dash of Old Bay over top. Enjoy!
This bisque would be perfect for any occasion, from an upscale weeknight dinner in PJ’s or a beginning course to a dinner party. I think I might add celery next time to add some more flavor, but it is perfect as-is.
Hope you’ll like it, too!
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