Crab and Shrimp Seafood Bisque

Ingredients:

• 1/2 lb (225g) shrimp, peeled and deveined
• 1/2 lb (225g) lump crab meat
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 celery stalks, finely chopped
• 2 tablespoons all-purpose flour
• 1/4 cup white wine (optional)
• 3 cups seafood or chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup tomato paste
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:

Step 1: Sauté the Vegetables

1. In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
2. Add the chopped onion, celery, and garlic, sautéing until softened and fragrant, about 5 minutes.

Step 2: Make the Roux

1. Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 1-2 minutes, allowing the flour to absorb the fat and brown slightly.
2. Slowly pour in the white wine (if using), stirring constantly, and let it reduce by half.

Step 3: Add Broth and Tomato Paste

1. Gradually add the seafood or chicken broth while stirring, ensuring there are no lumps. Add the tomato paste, Old Bay seasoning, smoked paprika, and salt and pepper to taste.
2. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.

Step 4: Add the Seafood

1. Stir in the heavy cream and whole milk, and let the bisque return to a gentle simmer.
2. Add the shrimp and crab meat. Cook for about 5-7 minutes, or until the shrimp are pink and fully cooked, and the crab is heated through.

Step 5: Adjust Seasoning and Serve

1. Taste and adjust seasoning as needed. You can add more Old Bay seasoning or a pinch of cayenne for extra heat.
2. Ladle the bisque into bowls and garnish with freshly chopped parsley and a squeeze of lemon juice.

Optional: Serve with crusty bread or crackers on the side for dipping.

Tips:

• Seafood Stock: If you can find or make seafood stock, it will enhance the seafood flavor. Otherwise, chicken broth works as a good substitute.
• Thickening the Bisque: For a thicker bisque, add an extra tablespoon of flour when making the roux or reduce the broth slightly before adding the cream.

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Information (per serving, serves 4):

• Calories: ~350 kcal
• Protein: ~25g
• Fat: ~22g
• Carbohydrates: ~10g
• Fiber: ~1g

This Crab and Shrimp Seafood Bisque is a luxurious, creamy dish full of rich seafood flavors. It’s perfect for a cozy dinner or special occasion!