Shrimp & Crab Bisque...It's what's for dinner

 
This is a delicious recipe that looks WAY fancier and more complicated than it actually is. The first time I made it,  I made it to impress a guy that I was dating who I had invited to my house for the first time...he actually stood me up! His loss because, that dish came out so good, I was happy that I didn't have to share it with him!
Fast forward to present day...My hubby had been having a pretty intense week at work and I wanted to do something special to show him that he is loved. So, I went to work in the kitchen preparing this simple recipe that in the end he LOVED!

                               Shrimp and Crab Bisque

What You Need:

• 3 tablespoons Extra Virgin Olive Oil (EVOO)
• 1 pound medium shell-on raw shrimp
• Salt
• 4 large sprigs thyme
• 1 onion, chopped
• 1/2 cup chopped celery
• Cayenne
• 2 tablespoons tomato paste
• 1 cup white wine
• 2 tablespoons long-grain rice
• 1/2 cup heavy cream
• 1 can lump crab meat

Directions:

1. In a large saucepan, heat 2 tbsp, EVOO over high heat. Add the shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 minutes.

Transfer the shrimp to a medium bowl and let cool slightly. peel the shrimp and transfer to a clean bowl.
 Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 2- minutes. Strain the broth into a large glass measuring cup, pressing on the shells to extract any juices; discard the shells.

2. Add the onion, celery and remaining 1 tbsp. EVOO to the pot; season with salt and a pinch of cayenne. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomato paste then the wine. Bring to a boil and cook until the liquid is almost evaporated.

3.Add the shrimp, broth, lump crabmeat, and rice. Bring to a simmer and cook over low heat, skimming occasionally, until the rice is cooked, about 1 hour.

4. Remove 6 of the shrimp and slice in half lengthwise; reserve. In a blender or food processor, puree the soup with the remaining shrimp in batches; return to the pot. Add the heavy cream and bring to a simmer. Cook over medium heat for 5 minutes. Season with more salt and cayenne.

Ladle the bisque into bowls; garnish with the reserve shrimp and the remaining thyme.

Bon Appetite and thanks for reading! If you like what you see, go ahead and leave a comment...if you hate what you see, go ahead and leave a comment...I'd appreciate the feedback :)

Wishing you blue skies and Happy Days,
Shereeta