LOW Carb: Crab & Shrimp Bisque

Crab & Shrimp Bisque

Ingredients:

1 1⁄2 lb shrimp

1 lb lump crab meat

1⁄2 stick unsalted butter

I cup shallot (minced)

1 cup celery (diced)

2 cloves garlic (finely minced)

4 cups chicken stock

4 cups water

1⁄2 tsp black pepper

1⁄2 tsp cayenne pepper

1⁄2 tsp nutmeg

1⁄2 tsp dried thyme

2 whole bay leaves

1 tbs Cajun Spice Mix

2 tbs Zatarain’s liquid crab boil

1 pint heavy whipping cream

1 tbs chopped parsley

Xanthan gum to thicken

 

 

Preparation:

Behead, peel and de-vein shrimp. Keep shrimp in fridge, put heads and shells into a medium saucepot, add chicken stock, water, Cajun Spice Mix, thyme, crab boil, and any scrap scallion stems, celery tops, etc.

 

You use all this to make a seafood stock. Bring to a rolling boil and let boil for about 5 mins. and then turn down to MED and let go for about 20 mins. Strain out the shells and veggie parts, set stock aside.

 

In another pot, or cast iron dutch oven, melt butter on MED heat, add the onion, celery, and garlic. Stir well so garlic and shallots do not burn and become bitter. Add salt, pepper, bay leaves, nutmeg, and cayenne pepper and stir to combine mixture. Add Xanthan gum powder to thicken.

 

Whisk in the stock about a cup at a time. Turn to MED/HI, bring to a boil and let go for about 10 mins. Whisk in heavy cream, let go for about 5 mins. and then turn down to MED/LO and cook for about 20 mins. more.

Split the shrimp vertically down the middle. Add the shrimp, then add the crab being careful not to break up the lumps. Cook for another 10 mins. Garnish with fresh parsley.

 

 

I am sooo into seafood, well of course I live in Puget Sound! Been loving on my Dungeness Crab, Shrimp, and local Oysters (great protein and I am new to soft foods).   I just read this recipe, and all I can say is

I THINK I LOVE YOU !! 

Cannot wait to make this.  Thanks so much for sharing these recipe's with all of us, I am so inspired, beyond belief!

Kathy

OMG......it is seafood tomorrow for me! 

I had an amazing dinner out tonight, it was called a Trilogy..... a very small piece of grilled barrumundi with a mustardy cream sauce, a very small fillet mignon and a small lamb cutlet with a citrus sauce....I ate the first 2 and had one bite of the lamb.  All of it was delicious.  I did not eat the various kinds of potatoes they all sat on, but did it a small bit of the char-grilled eggplant, capsicum and spinach the lamb came on.

The barru was so good it has set me up for a big seafood day tomorrow!  Coupled with your receipe, I am so ready........

Anne

Mmmmm!!! 

Hey T ~ would you ever consider moving to Michigan?