Crab and Shrimp Seafood Bisque

tomorleans

200g crab meat, lump or shredded

200g shrimp, peeled and deveined

2 tbsp butter

1 onion, finely diced

2 garlic cloves, minced

2 celery stalks, finely diced

2 tbsp all-purpose flour

4 cups seafood or chicken broth

1 cup heavy cream

¼ cup tomato paste

¼ cup dry white wine (optional)

2 tsp Old Bay seasoning

1 tsp paprika

Salt and pepper, to taste

2 tbsp fresh parsley, chopped

1 bay leaf

Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the onion, celery, and garlic, sautéing until the vegetables are translucent.

Add Flour: Sprinkle in the flour and stir continuously for about 2 minutes.

Add Liquids and Seasonings: Pour in the broth, heavy cream, and white wine (if using). Stir in the tomato paste, Old Bay seasoning, paprika, salt, pepper, and bay leaf.

Simmer: Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.

Cook the Seafood: Add the shrimp to the pot and cook until they turn pink. This should take about 3 to 4 minutes. Next, stir in the crab meat and cook for an additional 2 minutes until everything is heated through.

Finish and Serve: Remove the bay leaf. Stir in the fresh parsley and adjust seasonings if necessary. Serve hot in bowls, possibly with a sprinkle of fresh herbs or a dollop of cream on top.

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