Ingredients:

  • 1 Tbsp Unsalted Butter (for shells)
  • 1 medium Yellow Onion (roughly chopped, for shells)
  • 2 stalks Celery (roughly chopped, for shells)
  • 1 medium Carrot (roughly chopped, for shells)
  • 1/4 cup Dry Sherry or Brandy (for shells)
  • 4 cups Water or Seafood/Chicken Stock (for shells)
  • 4 Tbsp Unsalted Butter (for roux)
  • 4 Tbsp All-Purpose Flour
  • 1/2 cup Yellow Onion (finely minced)
  • 1 medium Shallot (finely minced)
  • 2 cloves Garlic (minced)
  • 1 Tbsp Tomato Paste
  • 1/2 tsp Dried Thyme
  • 1 Bay Leaf
  • 1/2 cup Dry Sherry or Dry White Wine
  • 1/2 lb Raw Shrimp (peeled, deveined)
  • 1 cup Heavy Cream (35% fat)
  • 2 - 3 cups Reserved Strained Shell Stock
  • 4 oz Lump Crabmeat (picked over)
  • Salt and Freshly Ground Black Pepper to taste
  • 1 Tbsp Fresh Parsley or Chives (chopped, for garnish)

Instructions:

  1. Develop the Stock (Optional but Recommended): If using shells, sauté them in 1 Tbsp butter until pink/orange. Add rough-cut aromatics (onion, celery, carrot). Cook 5 minutes. Deglaze with sherry/brandy, scraping up fond. Add water/stock, bring to a simmer, and cook gently for 45 minutes. Strain carefully, reserving the liquid. Discard solids.
  2. Sauté Aromatics: In the Dutch oven, melt 4 Tbsp butter over medium heat. Add minced onion and shallot; cook until translucent (about 5-7 minutes). Add garlic, thyme, and tomato paste; cook for 1 minute until fragrant.
  3. Build the Roux: Whisk in the flour until a smooth paste forms (the blond roux). Cook, stirring constantly, for 2 minutes to remove the raw flour taste.
  4. Deglaze and Build Liquid: Slowly whisk in the sherry/wine until the mixture is smooth. Add the bay leaf and 2 cups of the strained shell stock. Whisk well to incorporate the roux.
  5. Simmer and Thicken: Continue simmering gently for 15-20 minutes, stirring occasionally, allowing the bisque base to thicken nicely. Add more stock if it becomes too thick initially.
  6. Blend for Texture: Remove the bay leaf. Using an immersion blender or standard blender (vented), blend the soup until completely smooth and velvety.
  7. Poach the Seafood: Return the bisque to low heat. Add the raw shrimp. Poach gently until they just turn pink and curl slightly (about 2-3 minutes). Do not overcook!
  8. Finish the Cream: Reduce the heat to the lowest setting. Stir in the heavy cream. Taste aggressively and season generously with salt and pepper. Do not allow the soup to boil once cream is added.
  9. Incorporate Crab: Gently fold in the lump crabmeat just before serving to warm it through without breaking it apart.
  10. Serve: Ladle into bowls immediately, garnishing with fresh parsley or chives.