Ingredients:

  • 1 lb (450g) Shrimp shells and heads (from about 1 lb of shrimp, peeled and deveined), rinsed
  • 1 lb (450g) Crab shells (from about 1 lb of cooked crab), cracked
  • 1 tbsp (15ml) Olive oil
  • 1 large Onion, chopped (approx. 150g)
  • 2 Carrots, chopped (approx. 100g)
  • 2 Celery stalks, chopped (approx. 100g)
  • 4 cloves Garlic, minced
  • 1/2 cup (120ml) Dry sherry
  • 8 cups (1.9L) Water
  • 1 Bay leaf
  • 1 tsp (5ml) Dried thyme
  • 1/2 tsp (2.5ml) Black peppercorns
  • 1 tsp (5ml) Salt
  • 4 tbsp (56g) Unsalted butter
  • 4 tbsp (32g) All-purpose flour
  • 1/2 cup (120ml) Dry sherry
  • 4 cups (950ml) Shellfish stock (from above)
  • 1 cup (240ml) Heavy cream
  • 1/2 tsp (2.5ml) Paprika (smoked paprika preferred)
  • 1/4 tsp (1.25ml) Cayenne pepper (optional)
  • 1 lb (450g) Cooked crab meat, picked over for shells
  • 1 lb (450g) Cooked shrimp, peeled, deveined, and chopped
  • 2 tbsp (30ml) Fresh parsley, chopped, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Sauté the shrimp and crab shells with the vegetables in olive oil until lightly browned. Deglaze the pot with sherry. Add water, bay leaf, thyme, peppercorns, and salt. Bring to a boil, then simmer for 1 hour.
  2. Strain the stock through a fine-mesh sieve or cheesecloth, pressing down on the solids to extract as much liquid as possible. Discard the solids. Set the stock aside.
  3. Melt butter in the same pot. Whisk in flour and cook over medium heat, stirring constantly, for 2-3 minutes (until it forms a pale golden paste, like shortbread).
  4. Gradually whisk in the sherry to the roux until smooth. Slowly whisk in the shellfish stock, ensuring no lumps form. Bring to a simmer.
  5. Reduce heat to low and simmer for 15 minutes, or until the bisque has thickened slightly.
  6. Use an immersion blender to blend the bisque until smooth. (Be careful when blending hot liquids!)
  7. Stir in heavy cream, paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Gently fold in the crab meat and shrimp. Heat through, but do not boil.
  8. Ladle the bisque into bowls and garnish with fresh parsley. Serve immediately.