Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat, picked over for shells
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Old Bay seasoning
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Should you need substitutions, feel free to swap out heavy cream with coconut cream for a dairy-free version, or use chicken stock if seafood stock is unavailable. This recipe is forgiving and flexible, much like the cooking style I learned from my grandmother.
Instructions
- In a large pot, melt the butter with olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, smoked paprika, and Old Bay seasoning. Sauté for an additional minute until fragrant.
- Sprinkle in the flour and stir to coat the onion mixture, cooking for 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the seafood stock, ensuring no lumps form. Bring the mixture to a gentle simmer.
- Add the shrimp and crab meat, allowing them to cook through, approximately 5-7 minutes.
- Reduce the heat to low and stir in the heavy cream, allowing the bisque to thicken slightly. Season with salt and pepper to taste.
- Finish with fresh parsley and a squeeze of lemon juice for brightness.
- Remove from heat and let the bisque rest for a couple of minutes before serving.
As with any dish, the key is to taste as you go. This was something my abuela always reminded me of while I stood by her side, stirring pots of sopa de fideo back in Asheville. Trust your taste buds and adjust the seasoning until it sings to you.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International