Recipe Archive

Crab & Shrimp Bisque

Serving size:	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.

Pair with

Chardonnay

A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).

— Hank Beal, Director of Adult Beverages

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