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Half pound cooked crab flesh, picked over for shells
One half pound cooked prawns, peeled and deveined, sliced into bite-sized bits.
Two tablespoons Sherry, optional
Fresh herbs for garnish—like chives or parsley—
Instructions:
In a big saucepan set the olive oil over medium heat. Add the onion, celery, and carrot; simmer until softened—about five minutes. Stir in the garlic and simmer for one more minute until fragrant.
Combine in the tomato paste, paprika, cayenne pepper (if using), a little of salt and black pepper. Cook, stirring regularly, for two minutes or more to intensify the flavors.
After sprinkling the flour over the veggies, mix until the flour is well blended. Cook for yet another minute to eliminate the raw flour flavor.
To prevent lumps, gradually pour in the broth while always swirling. Once the mixture is gently simmering, lower the heat to keep it so as well. Cook for ten minutes, stirring now and then.
Purée the soup until smooth with an immersion blender or in batches with a regular blender. If using a normal blender, return to the pot.
Add the heavy cream and keep boiling the bisque for another ten minutes, until it begins to thicken somewhat.
7. To the bisque add the cooked crab meat and prawns. If using sherry, add it now. Cook until the seafood is cooked through, five minutes or so. To avoid the cream curdling, be careful to keep a mild simmer.
If necessary, taste and adjust the seasoning using more black pepper and salt.
Ladle the bisque into bowls; garnish with fresh herbs; then, present right away.
On cold days or to make an ordinary day remarkable, savor this rich and creamy Crab and Shrimp Seafood Bisque as a treat.
