My New Year’s gift to all ThreadingWater readers – the recipe for Shrimp-Crab Bisque. Fair warning, this is not for anyone watching their caloric intake. It truly is a once-a-year treat, especially for those of us in the cold, snowy north who can stand to pack on some extra winter weight.
ThreadingWater’s Shrimp-Crab Bisque
Stock: You will need approximately 6 Cups of good seafood stock. I make my own with the following ingredients:
- 4 Cups water
- 1 Cup white wine
- 6 Cups shrimp, crab and/or lobster shells
- 1 Cup clam juice
Bring all ingredients to a boil and simmer for 45 min. to 1 hour. Strain solids and reserve liquid.
- 1 stick butter
- 1 medium onion or 3 medium leeks chopped fine
- 1-2 stalks celery chopped fine
- 2 carrots chopped fine
- 1/4 Cup flour or gluten-free flour mix (approximate)
- 1/2 Cup cooking sherry
- salt to taste and white pepper to taste
- 4 Cups half & half
- 1/2 lb. lump crab meat
- 1/2 lb. shelled shrimp
- lemons and limes
- TW’s secret bisque dry herb mixture, minced together in food processor
- 1 bay leaf
- 1 tsp. sage
- 1/4 tsp. basil
- 1 tsp. thyme
- 1 tsp. marjoram
- 2 tsp. fennel seed
- 1 tsp. oregano
- 1 tsp. savory
Melt butter in large pot and saute vegetables until soft. Sprinkle with flour, adding a small amount at a time and whisking into butter and vegetables until it forms a roux. Stir constantly for 1-5 minutes, then stir in stock, sherry, dry herb mixture and simmer for 20 minutes. Season with salt and white pepper.
Add half & half, simmer for another 10 minutes but do not allow to boil. Stir often.
When almost ready to serve, add crab meat and shrimp. Heat until shrimp is pink, approximately 5 minutes.
Serve with lemons and limes. (I always use both because I find the combination is dynamite!)
Yum! Love-in-a-bowl. Happy New Year.