Crab Shrimp Bisque (Print Version)

# Ingredients:

→ Creamy Base

01 - 1 medium onion, diced small
02 - 2 cloves garlic, chopped finely
03 - 1 small carrot, shredded
04 - 1 stalk celery, diced
05 - 3 tablespoons plain flour
06 - 3 tablespoons butter, unsalted
07 - 2 tablespoons olive oil
08 - ½ cup dry white wine or use more stock
09 - 1 cup cream, heavy
10 - 3 cups fish broth or seafood stock

→ Seafood Add-Ins

11 - ½ teaspoon Old Bay mix
12 - ¼ teaspoon cayenne (only if you like heat)
13 - ½ teaspoon smoked paprika
14 - 1 cup shrimp, peeled and cleaned
15 - 1 cup fresh crab meat, lump style

→ Toppings

16 - Chopped parsley (fresh is great)
17 - Paprika to sprinkle on top
18 - Oyster crackers or crusty bread

# Instructions:

01 - Heat butter and oil in a big pot on medium. Toss in the onion, garlic, celery, and carrot, and stir for about 5 minutes until softened.
02 - Mix in flour and stir it around for 2-3 minutes, creating a smooth paste.
03 - Slowly pour in seafood stock while whisking, then pour in the wine. Make sure it’s smooth with no lumps, then let it simmer gently.
04 - Add smoked paprika, Old Bay, and cayenne if you like spice. Adjust seasoning with salt and black pepper.
05 - Drop in the shrimp and let them cook until they turn pink, roughly 3-4 minutes. Gently mix in the crab meat next.
06 - Turn heat low and stir in the cream. Heat gently, but don’t allow it to boil. If it’s too thick, loosen it up with more stock.
07 - Pour into bowls, garnish with parsley and paprika, then serve with crunchy bread or crackers.

# Notes:

01 - Skip the wine and just use stock if needed
02 - Stir cream in late to avoid curdling issues
03 - Best eaten hot, fresh from the pot

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