Shrimp and Crawfish Bisque

This wonderful recipe comes from Debbie Ulrich and was featured during the cooking presentations at the Port O’Connor Boat Show and Fishing Expo this past October. I have personally prepared more than a few seafood bisques and this one is tops in my opinion. Many thanks to Debbie for sharing.  -Pam Johnson

Ingredients:
4 tbsp butter
2 medium onions – chopped
4 cloves garlic – minced
2 medium carrots – chopped
2 stalks celery - finely chopped
1 tsp smoked paprika
1 tsp salt
1 tsp pepper
3 tbsp tomato paste
4 cups shrimp stock (see note)
1 cup white wine
1 bay leaf
1 ½ cups heavy cream
1 lb. fresh shrimp – peeled and deveined
1 lb. crawfish tails

homemade croutons and fresh parsley for garnish

Preparation: Melt butter in a large, heavy pot over medium heat. Add the onion, celery and carrots cooking until softened, about 5 minutes. Season with salt, pepper and smoked paprika. Stir in minced garlic and tomato paste, cooking until the garlic is fragrant, and vegetables are well-coated, about 2 minutes.

Gradually add the shrimp stock, white wine, and bay leaf. Reduce heat and simmer for about 30 minutes, allowing the liquid to reduce and the flavors to blend, stirring occasionally.

Remove the bay leaf. Use an immersion blender to puree’ the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and then return to the pot.

Return the pot to medium-low heat. Stir in the heavy cream and the shrimp, cooking until shrimp turns pink. Add the crawfish tails and heat until just warmed through, about 5 minutes.

Ladle the bisque into bowls. Garnish with chopped parsley and homemade croutons.

Note: To make 4 cups of shrimp stock. In a medium pot add 5 cups of water, 1 Tbsp Zatarain’s Liquid Concentrated Shrimp and Crab Boil and shells of peeled shrimp. Bring to a boil for 10 minutes.

Remove from heat and strain. (Picture of Shrimp Stock)