Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup dry white wine
  • 4 cups seafood stock or vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 8 ounces shrimp, peeled and deveined
  • 8 ounces scallops
  • 8 ounces lump crab meat
  • 2 tablespoons lemon juice
  • Fresh parsley for garnish

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion, garlic, carrot, and celery; sauté until softened (5-7 minutes).
  2. Stir in thyme, smoked paprika, and cayenne pepper; cook for 1 minute.
  3. Pour in white wine, scraping up any browned bits from the bottom; simmer until reduced by half (about 2-3 minutes).
  4. Mix in seafood stock and heavy cream; bring to a gentle simmer.
  5. Use a blender or immersion blender to puree the bisque until smooth; return to pot.
  6. Adjust salt and pepper to taste.
  7. In a separate bowl, combine shrimp, scallops, crab meat, and lemon juice; season lightly.
  8. Spread shellfish on a baking sheet; broil on high for 3-5 minutes until cooked through.
  9. Divide bisque into bowls, top with broiled shellfish, and garnish with parsley.