Ingredients
Scale
- 1/4 cup unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly, to make a roux. Cook for 2-3 minutes until the roux is lightly golden.
- Gradually whisk in the seafood or chicken broth until smooth. Bring to a simmer.
- Add the heavy cream, white wine, paprika, cayenne pepper (if using), dried thyme, and bay leaf. Stir to combine and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
- Add the peeled and deveined shrimp and lump crab meat to the pot. Cook for an additional 5-7 minutes, or until the shrimp are pink and opaque, and the crab meat is heated through.
- Remove the bay leaf and season the bisque with salt and pepper to taste.
- Serve the bisque hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal