- 1/2 cup butter, divided
- 1 pound medium shrimp, peeled, deveined and chopped
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup all-purpose flour
- 3 cups seafood stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Cajun seasoning
- 1 (6-ounce) can fancy lump crabmeat
- 3/4 cup heavy cream
- Chopped parsley, for garnish
In a Dutch oven or large pot, melt two tablespoons of the butter over medium-high heat. Add the shrimp, onion, and celery, and cook, stirring occasionally, until the shrimp turn pink. Remove the mixture from the pot and set aside.
Melt the remaining butter in the same pot over medium heat. Gradually add in the flour and whisk until smooth. Slowly stir in the seafood stock, then add the salt, pepper, and Cajun seasoning. Bring to a boil, stirring often, then reduce the heat to low. Cook for an additional five minutes. Add the shrimp and veggie mixture back to the pot, along with the crabmeat, and cook for another five minutes. Stir in the cream and heat the bisque through, being careful not to boil.
Ladle the bisque into bowls and garnish with chopped parsley, if desired.
Nutritional data is unavailable
*These values are approximate. Per serving, based on a 2,000 Calorie diet.