Ingredients:

  • 1 lb raw shrimp, shells reserved
  • 3 tbsp unsalted butter
  • 1 small yellow onion, finely minced
  • 2 cloves garlic, smashed
  • 1 tsp smoked paprika
  • 3 tbsp all-purpose flour
  • 3 cups low sodium seafood stock
  • 1/4 cup dry sherry
  • 1 cup heavy cream
  • 2 tbsp tomato paste
  • 8 oz jumbo lump crab meat
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Instructions:

  1. Peel the 1 lb raw shrimp, reserving all the shells in a separate bowl.
  2. Melt 3 tbsp unsalted butter in a heavy pot over medium heat until it begins to foam and sizzle.
  3. Sauté the shrimp shells in the butter for 5 minutes until they turn bright pink and smell like toasted popcorn. Note: This step creates the flavor foundation.
  4. Strain the butter into a clean bowl and discard the shells, then return the infused butter to the pot.
  5. Add 1 minced onion and 2 smashed garlic cloves to the butter, cooking until the onion is translucent and soft.
  6. Whisk in 3 tbsp all purpose flour and 1 tsp smoked paprika, cooking for 2 minutes until the mixture smells nutty.
  7. Deglaze with 1/4 cup dry sherry, scraping the bottom of the pot to release any flavorful bits.
  8. Slowly pour in 3 cups seafood stock and 2 tbsp tomato paste, whisking constantly until the liquid is smooth and begins to thicken.
  9. Stir in 1 cup heavy cream and 1/4 tsp cayenne pepper, then let it simmer for 10 minutes until the bisque coats the back of a spoon.
  10. Add the shrimp and 8 oz jumbo lump crab, simmering for 3-5 minutes until the shrimp are opaque and the crab is warmed through.