Ingredients
Scale
- 1 pound of fresh crab meat
- 1 pound of shrimp, peeled and deveined
- 4 cups of seafood stock
- 1 cup of heavy cream
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1/4 cup of flour
- 1/4 cup of unsalted butter
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of paprika
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic until soft, about 5 minutes.
- Add butter and let it melt, then sprinkle in the flour and stir for about 2 minutes until a light golden paste forms.
- Slowly whisk in the seafood stock, bringing the mixture to a gentle simmer.
- Add shrimp and crab meat, cooking for about 5 minutes until the shrimp is pink and opaque.
- Reduce heat, stir in heavy cream, season with salt, pepper, and paprika, and let simmer for another 10 minutes.
- Ladle the bisque into bowls and garnish with fresh parsley before serving.
Notes
- Feel free to add a dash of hot sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood
- Diet: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg