Crab & Shrimp Bisque

My mother and father in law just gave me the most AWESOME new kitchen toy for christmas this year, and I have been dying to try it out ever since! The Vitamix is a kitchen appliance used by professional chefs, and by companies like Jumba Juice to make just about anything! It chops, purees & creams, blends, cleans-itself, heats, cools and more. To be honest, it’s a little bit intimidating because it is so intense, and has so many capabilities, so I decided to start out with something really basic and simple–this shrimp and crab bisque.

I found this recipe in the magazine my mum and sister brought over this fall, and it looked so fancy, and so divine, I decided to make it for  a special dinner on new year’s day, alongside some garlic crostini. Not only is this bisque one of my new all time favorites, but it looks so beautiful and presentable too, and it’s SUPER simple to make. I edited the original recipe to make it even simpler, and with my new vitamix, I didn’t even need to run the mixture through a sieve because it was so creamy and smooth! I love my new vitamix, and I love this recipe! So I hope you all enjoy!

{recipe adapted from good housekeeping} 
1Lb 12 oz raw, large shrimp with tails on
1 Tbsp extra virgin olive oil, plus extra for serving
1 large onion, chopped
3 celery sticks, roughly chopped
4 large carrots, roughly chopped
7fl oz white wine
2 fl oz pernod (optional)
1 tsp paprika
2 14.5oz cans (regular sized) chopped tomatoes
6 cups (3 pints) vegetable/chicken stock
1 cup (1/2 pint) heavy whipping cream, plus more to drizzle
3 1/2 oz white crab meat
4 Tbsp butter, divided

Set aside about 16 shrimp for garnish (or 2 per bowl). Add the oil to a high-sided pan and heat over medium heat. Add the rest of the shrimp, and fry for 5 mins. Add the onion, celery, carrots and 2 Tbsp butter, season well and fry for 10 mins stirring occasionally. Pour the wine (and pernod if using) into the pan and leave to bubble for a few minutes to drive off any alcohol. Stir in the paprika and cook for 1 minute, then add the tomatoes, stock and simmer gently, uncovered for 30 mins.Blend the soup, shrimp tails and all, until it’s as smooth as you can get it (do this in batches if necessary). Next push the mixture through a fine sieve back into the rinsed out pan, and discard any pulp that won’t go through the sieve.
Meanwhile heat the butter in a frying pan and add the remaining shrimp that was set aside earlier for garnish. Cook for 3-5 minutes until bright pink and cooked through.

To serve, stir the cream into the pan and add most of the crab meat. Heat gently until piping hot. Check the seasoning of the soup then divide amongst 8 warmed bowls. Top each with two prawns and a sprinkling of crab. Drizzle over some oil and cream and garnish with black pepper. Serve immediately with garlic croutons if desired.

<3 Sarah