Creamy Crab and Shrimp Seafood Bisque

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 | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 350 kcal | Servings: 4 servings