👩‍🍳 Instructions

1. Sauté the seafood

Heat 1 tbsp butter in a pan.
Add shrimp + crab, season with salt & pepper, sauté 1–2 minutes.
Remove and set aside (don’t overcook — it will cook more in the soup).

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2. Make the bisque base

In a soup pot:

• Melt 3 tbsp butter
• Add onion + celery
  Sauté 4–5 minutes until soft.
  Add garlic and cook 30 seconds.

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3. Thicken

Sprinkle in 3 tbsp flour.
Stir for 1 minute to form a roux.

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4. Add liquids

Slowly pour in seafood stock while whisking.
Add tomato paste, paprika, cayenne, and Old Bay.

Simmer 10 minutes to thicken and develop flavor.

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5. Blend (optional for silky texture)

Use an immersion blender to puree the soup base.
(This step gives the bisque its classic, creamy smoothness.)

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6. Add cream & seafood

Lower heat.
Stir in heavy cream + milk.
Add shrimp & crab back in.

Simmer 2–3 minutes on LOW (do not boil).

Add sherry/white wine at the end if using.

Taste and adjust salt & pepper.

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🍲 Serve With:

• Extra lump crab on top (luxury!)
• Crusty bread
• Garlic toast
• Parmesan croutons

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🤤 Flavor Notes:

• Rich, creamy, buttery
• Deep seafood flavor
• Slight tomato sweetness
• Gentle spice
• Elegant and comforting

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💡 Tips for the BEST Seafood Bisque

• Don’t boil after adding cream — it may curdle
• Add seafood at the end to stay tender
• Use seafood stock for strongest flavor
• Blend the base for restaurant-style smoothness

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😍 Result:

A silky, creamy, decadent bowl of Crab & Shrimp Bisque that tastes like a $30 restaurant dish —
but easy enough to make at home. 🤫😋🤤

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If you want a 15-minute quick version, spicy Cajun bisque, no-cream version, or thick chowder-style, just tell me!