Recipe Archive

Crab & Shrimp Bisque

Yield:	Serves 10
Prep time:	15-20 minutes
Cook time:	1 hour
Difficulty:
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Nugget Signature Recipe

Ingredients

• 1 lb. bay shrimp
• 1 lb. Dungeness crab meat
• 1 yellow onion, diced
• 2 tablespoons fresh garlic, minced
• 5 bay leaves
• 1½ gallons chicken stock
• 1 cup celery, diced
• 2 quarts heavy cream
• 1 lb. butter
• 2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher or sea salt
• 10 peppercorns
• Parsley for garnish, chopped

Preparation

In a large soup pot, melt butter over medium-high heat. Add half the bay shrimp, celery, onion and garlic. Cook until vegetables are tender. Sift in the flour, whisking mixture into a roux, making sure all of the flour is incorporated – forming a smooth, loose paste. Whisk in chicken stock, bay leaves, cayenne, peppercorns and salt; reduce heat to low. Let stock simmer for approximately 30-35 minutes.

In a separate pot, warm the cream over medium heat. Let cream slightly reduce; blend into stock mixture, then strain through a fine seive strainer into another pot; discard strained items.

Stir in the rest of the bay shrimp and all of the crab meat. Let stand for 5 minutes.

Serve garnished with fresh chopped parsley and warmed slices of sourdough bread on the side.