Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 carrots, peeled and finely chopped (about ¾ cup)
  • 2 celery stalks, finely chopped (about ¾ cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional, for a little kick)
  • ½ cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 4 cups (950ml) seafood stock or fish broth
  • 1 pound (450g) raw shrimp, peeled and deveined (reserve shells)
  • 8 ounces (225g) lump crab meat, picked over for shells
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 cup (240ml) heavy cream
  • ¼ cup (60ml) dry sherry (optional, for added depth)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or chives, chopped (for garnish)

Instructions:

  1. Heat olive oil in the Dutch oven. Add onion, carrots, and celery and sauté until softened. Add garlic, thyme, paprika, and cayenne (if using) and cook until fragrant.
  2. Add the shrimp shells to the pot and cook, stirring frequently, until they turn pink and fragrant. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
  3. Pour in seafood stock and bring to a simmer. Reduce heat and simmer for 20 minutes to develop flavour.
  4. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. Return the strained broth to the Dutch oven.
  5. In the same Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste (roux) forms.
  6. Gradually whisk the strained broth into the roux, ensuring no lumps form. Bring to a simmer.
  7. Add the raw shrimp to the simmering bisque and cook until pink and cooked through.
  8. Use an immersion blender to purée the bisque until smooth and creamy. Alternatively, carefully transfer to a regular blender in batches.
  9. Stir in heavy cream and sherry (if using). Season with salt and pepper to taste. Gently fold in the crab meat.
  10. Ladle into bowls and garnish with fresh parsley or chives.