Lets Talk Soup

Hey y'all and welcome to another WHW! Today I'm talking operation make you hungry before 9am (well, if you like seafood..) I promised myself I'd dive into meal planning and cooking once our kitchen was completed and I'm sure y'all read that multiple times! Well, I kept that promise and I've stuck to the 4 week meal plan I made and so far so good - Basically, I found a template that provided a grocery list, weekly meal plan and then spot for the actual recipe. The grocery list covers everything you need to make 6 meals and each week it gets cheaper because you'll end up having most of the items already from previous weeks.  I filled in 4 weeks worth which meant that a meal wouldn't be repeated for at least a month. (this isn't new to pro-meal-planners) Its really been great and sometimes the weeks are a TAD stretched because we'll have leftovers.

Anyway, I need to share A LOT of recipes but seriously most of them have been so good that I've forgotten to document. The Shrimp and Crab Bisque from two nights ago however was totally worth documenting! (Well...I saved my Instastory and I hope that is sufficient) Y'all, it was SO good and we finished every last drop! Also, the best part is that it is super simple and has a super simple cleanup! So, I hope my fellow seafood lovers enjoy and feel free to share your favorite (easy) weeknight recipes!

Slow-Cooker Shrimp & Crab Bisque

Yield: 8 servings

For the Bisque:

1 tablespoon olive oil

2 tablespoons butter

3 leeks, washed well and sliced

4 garlic cloves, minced

Pinch of red pepper flakes

2 tablespoons tomato paste

4 cups seafood or fish stock

2 cups water

1 (15-oz) can diced tomatoes

1 teaspoon Old Bay seasoning

1 tablespoon sugar

1 cup dry sherry (or brandy, cognac, dry white wine)

2 teaspoons kosher salt

1 teaspoon ground black pepper

¼ cup all-purpose flour

1 cup half-and-half or heavy cream

1 lb peeled/deveined shrimp

1 cup fresh jumbo lump crab

2 tablespoons fresh parsley, chopped

Toasted bread or croutons, for serving

For the Crab Topping:

Juice of ½ a lemon

2 tablespoons of mayonnaise

1 teaspoon Dijon mustard

1 teaspoon whole grain mustard

1 tablespoon fresh parsley, chopped

1 cup fresh jumbo lump crab

Salt and pepper, to taste

For the Bisque:

Heat a skillet** over medium heat and add the oil and butter. Add the leeks and garlic, along with a pinch of salt and the red pepper flakes, and cook, stirring frequently, until softened, about 5 minutes.

Transfer the leek mixture to the bottom of your slow cooker pot.

Add in the tomato paste, stock, water, tomatoes, Old Bay seasoning, and sugar, stirring well to combine.

In a mixing cup, whisk together the brandy/sherry and flour until smooth. Stir into the stock mixture. Add in the salt and pepper and cook in the slow cooker on low for 4 hours or high for 2 hours.

Taste the bisque base for seasoning and adjust as necessary. Stir in the shrimp, cream, fresh crab, and parsley and continue cooking for another 15 minutes or until the shrimp are pink and cooked through. Keep warm until you are ready to serve.

For the Crab Topping:

While your bisque is cooking, make the crab topping by combining the lemon juice, mayo, mustards, and parsley in a mixing bowl. Gently fold in the crab meat, being careful to not break it up too much. Season, to taste, with salt and pepper, Keep chilled until you are ready to serve.

To Serve:

Ladle the bisque into serving bowls and top with some of the cold crab salad. Garnish with additional parsley, if desired, and serve while warm with toasted bread of croutons.