Creamy Crab and Shrimp Seafood Bisque

Instructions

Step 1: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute.

Step 2: Sprinkle in the flour and stir to form a roux. Cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 3: Slowly whisk in the white wine and seafood stock, making sure to smooth out any lumps. Bring to a simmer and let cook for about 5 minutes, until slightly thickened.

Step 4: Stir in the tomato paste, smoked paprika, cayenne pepper (if using), heavy cream, and half-and-half. Bring the mixture back to a gentle simmer.

Step 5: Add the shrimp and cook for 3–4 minutes, or until just pink and opaque. Stir in the crab meat and lemon juice, and cook for another 1–2 minutes to warm through. Season with salt and pepper to taste.

Step 6: Ladle the bisque into bowls, garnish with chopped chives, and serve hot with crusty bread.

Storage Information

Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the cream. Not recommended for freezing due to the dairy content.