- Cook for 2-3 minutes to eliminate the raw flour taste.
- Add Liquids:Gradually whisk in the shrimp stock (or seafood/chicken broth) to avoid lumps.Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Gradually whisk in the shrimp stock (or seafood/chicken broth) to avoid lumps.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Blend for Smoothness:Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to
Crab and Shrimp Seafood Bisque
