![]() ![]() Remove the pot from the heat and stir in the cream. Add the garlic and saute 2 minutes more.ĭeglaze the pan with the sherry, and then add the tomato paste.Īdd the seafood stock, paprika, thyme, and bay leaves.īring the soup to a gentle boil, and cook for 20 minutes. Saute until the vegetables soften and give up their juices. Melt the butter in a large pot over medium heat and then add the celery, carrot, and onion. The stock is now ready to use for our delicious… Strain the stock through a fine mesh sieve, pressing the solids to extract as much as possible. ![]() The first picture is the beginning of the cooking process, and the second is the end. There will be a decent amount of evaporation. Skim the grease and foam from the surface every so often during the cooking process. Then add water until the shells are covered by about 1 inch.īring the stock to a boil and then reduce to a simmer and cook for 1 and a half hours. Take a selfie maybe?Īdd the shells, white wine, thyme, peppercorns, and tomato paste. Once the oil starts to shimmer, add the onion, carrots, celery, and garlic and saute until the vegetables start to soften. Place a stock pot over medium heat and add the olive oil. Roast the crab shells in a 400 degree F oven for 10 minutes or until the edges begin to brown. Seemed like the perfect opportunity to try my hand at making a creamy, delicious crab bisque and build it from the seafood stock on up. But there was no way I was going to let the remaining meat or the MOUNTAIN of shells go to waste. Several clusters in, we realized that our eyes were bigger than our stomachs. Joe and I somehow got it into our heads last night that we could eat 2 lbs. ![]()
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