Ingredients:

  • 1 pound (454g) shrimp shells and heads
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 carrot, chopped (about ½ cup)
  • 1 celery stalk, chopped (about ½ cup)
  • 4 cups (946ml) water
  • 1 teaspoon salt
  • ½ teaspoon black peppercorns
  • 1 bay leaf
  • 4 tablespoons (57g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 4 cups (946ml) shrimp stock
  • 1 cup (237ml) heavy cream
  • ½ cup (118ml) dry sherry (optional)
  • 1 pound (454g) cooked shrimp, peeled and deveined, roughly chopped
  • 8 ounces (227g) cooked crabmeat, picked over for shells
  • 2 tablespoons (30ml) chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Sauté shrimp shells and veggies in olive oil. Add water, salt, pepper, and bay leaf. Simmer. Strain stock and discard solids.
  2. Melt butter in the pot. Whisk in flour and cook until pale golden.
  3. Gradually whisk in shrimp stock into the roux, ensuring no lumps form. Bring to a simmer, stirring occasionally.
  4. Stir in heavy cream and sherry (if using). Simmer gently.
  5. Add cooked shrimp and crabmeat. Heat through, being careful not to overcook the seafood.
  6. For a smoother bisque, use an immersion blender or regular blender (in batches, being careful with hot liquids!).
  7. Season to taste with salt, pepper, and hot sauce (if using). Garnish with fresh parsley and serve hot.