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The moment I spotted this recipe, I knew it was something I had to make. It really surprised my taste buds in a great way!

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    Crab and shrimp seafood bisque is a refined and comforting dish with roots in French cuisine. Typically characterized by its creamy texture and depth of flavor, a bisque traditionally highlights the delicate flavors of shellfish. This recipe is perfect for an elegant dinner party or a cozy night in. It combines the sweetness of crab meat with the briny goodness of shrimp, creating a harmonious blend that’ll impress your guests and delight your taste buds.
    This decadent bisque pairs wonderfully with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. Serve it alongside a simple mixed green salad with a light vinaigrette to balance the richness of the soup. Crusty French bread or garlic crostini make excellent accompaniments for dipping and enjoying every last drop.
    Crab and Shrimp Seafood Bisque
    Servings: 6 servings
    Ingredients
    4 tablespoons unsalted butter
    1 medium onion, finely chopped
    2 cloves garlic, minced
    2 celery stalks, finely chopped
    1 large carrot, peeled and finely chopped
    1/4 cup all-purpose flour
    4 cups seafood or chicken stock
    1 cup dry white wine
    1 cup heavy cream

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    1/2 pound cooked lump crab meat
    1/2 pound cooked shrimp, peeled and deveined
    1 tablespoon tomato paste
    1 teaspoon Old Bay seasoning
    Salt and pepper to taste
    2 tablespoons chopped fresh parsley for garnish
    Directions
    1. In a large pot, melt the butter over medium heat. Add in the chopped onion, garlic, celery, and carrot. Cook until the vegetables are tender, about 5-7 minutes.
    2. Sprinkle the flour over the cooked vegetables, stirring constantly to form a roux. Continue to cook for an additional 2-3 minutes to remove the raw flour taste.

     

    3. Gradually whisk in the seafood or chicken stock, ensuring there are no lumps. Add the white wine and bring the mixture to a gentle simmer.
    4. Stir in the heavy cream, followed by the crab meat and shrimp. Add the tomato paste and Old Bay seasoning, and let the bisque simmer for another 10-15 minutes, allowing the flavors to meld.
    5. Season with salt and pepper to taste. If you prefer a smoother bisque, you can use an immersion blender to puree it to your desired consistency.
    6. Ladle the bisque into bowls and garnish with chopped fresh parsley. Serve immediately.
    Variations & Tips
    For a lighter version, you can substitute half-and-half for the heavy cream. If you enjoy a bit of heat, add a pinch of cayenne pepper or a few dashes of hot sauce. You can also experiment with different seafood like lobster or scallops for a unique twist. For an extra layer of flavor, consider roasting the shrimp shells and crab bodies to make a richer homemade seafood stock.

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