Shrimp and Crab Seafood Bisque
1 tbsp. Olive oil
½ cup finely chopped yellow onion
¼ cup finely chopped celery
¼ cup finely chopped carrot
2 garlic cloves, minced
2 tbsp. tomato paste
1 tsp. paprika
½ tsp. cayenne or crushed red pepper flakes (optional)
Salt & Pepper, to taste
¼ cup all-purpose flour
4 cups vegetable or seafood broth
1 cup heavy cream
1 cup milk
½ lb. imitation crab meat, chopped
1 lb. cooked, peeled, deveined and chopped shrimp
Dried parsley or chopped fresh flat leaf parsley, for garnish
In a large pot, over medium heat, add olive oil. Once oil is hot, add chopped onion, celery, and carrot and sauté for 5-6 minutes, or until softened and translucent. Add in garlic, stir and cook 1 minute. Stir in tomato paste, paprika, cayenne (if using), and season with salt and pepper. Stir continuously for 2 minutes. Next, sprinkle flour evenly over the mixture in the pot and stir until combined. Cook 1 minute longer until the flour is fully incorporated.
Continuously stirring, slowly pour the vegetable broth into the pot. Allow the mixture to simmer on low heat for 10 minutes, stirring occasionally. Transfer the mixture to a blender and puree until smooth. Return mixture to pot. Mix in heavy cream and milk and simmer another 10-15 minutes, stirring occasionally, until the soup slightly thickens.
Add in the chopped imitation crab and shrimp. Stir and simmer 5-6 minutes, until the seafood is heated through. Taste and season with salt and pepper, if needed.
Serve soup hot, garnished with chopped parsley.
