My Spicy Seafood Bisque is made with resistant starch pasta shells, but you can leave out the pasta to attain the same flavorful soup. This soup is rich and creamy with a little kick. You can tone down the spicy flavor to suit your own tastes and still have the same great flavor. I used canned lump crab and frozen shrimp to make this soup come together quickly.
Ingredients
(Optional) 1/2 cup small shell pasta
2 lbs. raw shrimp, peeled, deveined and cleaned
1 can lump meat crab, drained and rinsed
3 Tbsp. butter
1 small onion, chopped
1/2 cup celery, chopped
(Optional) 1 carrot, diced
2 tsp. garlic, minced
3 Roma tomatoes, chopped
3 tomatillos, chopped
2 chipotles in adobo, chopped, plus 1 tsp. of the sauce
3 cups tomato juice
3 cups chicken broth
1 Tbsp. Worcestershire
2 Tbsp. dry sherry
(Optional) 1/2 tsp. hot sauce
Salt and pepper to taste
(Optional) 1/8 tsp. cayenne pepper
1 tsp. seafood seasoning, such as Old Bay
1 tsp. oregano
1 tsp. smoked paprika
1 bay leaf
1/2 cup heavy cream
Instructions
Prepare the pasta according to the package directions. If you are making the pasta as resistant starch, prepare it 24 hours before you will use it and store in the refrigerator overnight. If you are not Keto, you can prepare the pasta to use immediately.
In a bowl, soak the shrimp in some milk. In a separate small bowl, soak the crab in milk.
In a Dutch oven, sauté the celery, onion, and garlic in butter until translucent.
Add the fresh tomatoes, tomatillos and chipotle in adobo. Cook and stir for about 3 minutes.
Add the tomato juice and chicken broth. Heat to a low boil. Add all the spices: Worcestershire, sherry, hot sauce (you don’t have to use any hot sauce if you do not want to), salt and pepper, cayenne, seafood seasoning, oregano, smoked paprika, and bay leaf. Stir well. Allow to simmer for 30 minutes.
Use an immersion blender and blend until smooth.
Whisk in the cream and cook another 5 minutes. Stir in the cooked pasta, shrimp and crab. Heat until shrimp is no longer pink.
Soups on!
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