Shrimp and Crab Bisque

Shrimp and Crab Bisque

  • 1 tablespoon olive oil
  • 1 stalk celery, diced
  • 1/4 sweet yellow onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 1/4 cup fat-free, low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 cup skim milk
  • 2 cans (12 ounces each) low-fat (2%) evaporated milk
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 cup grated Parmesan
  • 1/4 cup fresh, chopped parsley
  • 1/2 pound lump crab meat
  • 1 pound fresh or frozen raw shrimp, peeled, cleaned and thawed
  • salt and pepper
  • lemon wedges and zest

In a large stockpot, heat the olive oil over medium heat.  Add the celery and onion with a pinch of salt and cook for 4-5 minutes until softened.  Add the garlic and cook for 1 minute.  Sprinkle the flour into the pot, and stir to combine.  Add the white wine to deglaze the pot, and scrape up any brown bits from the bottom.  Add the chicken broth, tomato paste, skim milk and evaporated milk.  Use an immersion blender to puree the mixture until smooth.

Stir in the thyme, Old Bay, Parmesan and parsley.  Bring to a boil over medium heat, then reduce to medium low to simmer, stirring frequently, for 20 minutes.  Taste and season with salt and pepper.  Just before serving, add the crab and shrimp to the pot, and allow the shrimp to poach in the soup until cooked through, about 5 minutes.  Serve immediately, garnishing each serving with a little more fresh parsley and some lemon zest.  A spritz of lemon juice right on top is delicious.

Although the bisque is actually very light with no heavy cream or butter, it tastes rich, so serve small portions along with a salad, vegetables or other main dish.

Yields 6 servings.

WW Points Plus Value: 6 points per serving

Recipe from Curly Girl Kitchen