Rab and Shrimp Seafood Bisque
Ingredients:
1/2 lb (225g) shrimp, peeled and deveined
1/2 lb (225g) crab meat
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups seafood stock
1 cup heavy cream
1 cup milk
1/4 cup dry white wine
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Sauté Onion and Garlic: In a large pot, melt butter over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
Make the Roux: Stir in the flour and cook for about 1-2 minutes, stirring constantly to create a roux.
Add Liquids: Slowly whisk in the seafood stock, milk, heavy cream, and white wine. Continue to stir until the mixture is smooth and begins to thicken.
Season: Stir in the paprika, cayenne pepper (if using), and season with salt and pepper to taste. Let the bisque simmer on low heat for about 10 minutes to allow the flavors to meld.
Cook Seafood: Add the shrimp and crab meat to the pot. Cook for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked.
Blend (Optional): For a smoother texture, use an immersion blender to blend part of the bisque, leaving some chunks of seafood intact for texture.
Garnish and Serve: Ladle the bisque into bowls, garnish with fresh parsley, and serve hot with crusty bread.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Kcal: 360 kcal per serving | Servings: 4