1. Prepare the Seafood Stock:
a. In a large pot, combine shrimp shells, crab shells, chopped onion, carrots, celery, garlic, bay leaves, peppercorns, and water.
b. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour.
c. Strain the stock, discarding solids. You should have about 6 cups of seafood stock.
2. Make the Bisque:
a. In a large pot, melt butter over medium heat. Add finely chopped onion, carrots, celery, and garlic. Cook until vegetables are softened.
b. Sprinkle flour over the vegetables and stir to create a roux. Cook for 2-3 minutes.
c. Deglaze the pot with sherry, scraping any browned bits from the bottom.
d. Add tomato puree, paprika, thyme, and Old Bay seasoning. Cook for another 2-3 minutes.
e. Gradually whisk in 2 cups of the prepared seafood stock, ensuring the mixture is smooth.
f. Add milk and heavy cream, stirring continuously to avoid lumps.
g. Bring the bisque to a gentle simmer and let it cook for 15-20 minutes, allowing the flavors to meld.
3. Add Seafood:
a. Add lump crab meat and shrimp to the bisque. Cook for an additional 5-7 minutes until the shrimp are opaque.
b. Season with salt and black pepper to taste.
4. Serve:
a. Ladle the Crab and Shrimp Seafood Bisque into bowls.
b. Garnish with chopped fresh parsley for a burst of color and freshness.
5. Enjoy:
a. Serve this sumptuous bisque with crusty bread or crackers for a complete and satisfying meal.
Conclusion:
The Crab and Shrimp Seafood Bisque is a testament to the elegance and richness of seafood cuisine. With its velvety texture, the marriage of crab and shrimp flavors, and the aromatic infusion of herbs and spices, this bisque is a delightful journey for your palate. Whether served as an appetizer for a special dinner or enjoyed as a comforting bowl on a cold day, this recipe is sure to impress and satisfy seafood enthusiasts. Bon appétit!