A Crab and Shrimp Seafood Bisque is a rich and creamy soup, packed with seafood flavor. It’s perfect for a special dinner or as an indulgent starter to a meal. Here’s a delicious recipe to make this savory bisque at home:
Crab and Shrimp Seafood Bisque Recipe
Ingredients:
- 1 lb shrimp, peeled and deveined (reserve shells for stock)
- 8 oz lump crab meat (fresh or canned, drained)
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 4 cups seafood stock or fish stock (you can also use chicken broth if needed)
- 1 ½ cups heavy cream
- ½ cup dry white wine (optional)
- 1 tsp Old Bay seasoning (or seafood seasoning of your choice)
- 1 bay leaf
- 1 tsp smoked paprika (optional for extra flavor)
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
- 1-2 tbsp sherry or brandy (optional, for an extra layer of flavor)
Directions:
- Make the shrimp stock (optional but adds great flavor):
- In a medium pot, add the shrimp shells and 4 cups of water. Bring it to a boil, then reduce the heat and simmer for 15-20 minutes to create a shrimp stock. Strain the shells and set the stock aside. This step can be skipped if you’re using pre-made seafood or chicken stock.
- Cook the vegetables:
- In a large pot, melt the butter over medium heat. Add the onion, celery, and carrot, and sauté for 5-7 minutes, or until the vegetables are softened.
- Add the garlic and tomato paste:
- Stir in the garlic and cook for another minute until fragrant. Add the tomato paste and cook, stirring occasionally, for 2-3 minutes until the paste darkens slightly and becomes aromatic.
- Add the stock and wine:
- Pour in the seafood stock (or shrimp stock) and the white wine (if using). Add the bay leaf, smoked paprika, Old Bay seasoning, and a pinch of salt and pepper. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld together.
- Blend the bisque (optional for a smoother texture):
- If you prefer a smooth bisque, use an immersion blender to blend the soup to your desired consistency. Alternatively, you can transfer the soup to a blender (in batches if needed) and blend until smooth. Return the soup to the pot once blended.
- Add the cream and seafood:
- Stir in the heavy cream and bring the bisque to a gentle simmer. Add the shrimp and cook for 3-4 minutes, or until they turn pink and are cooked through.
- Add the crab meat to the pot, gently stirring to combine and heat the crab.
- Finish with sherry or brandy (optional):
- For an extra layer of flavor, add 1-2 tablespoons of sherry or brandy to the bisque and stir to combine. Let it simmer for an additional 2 minutes.
- Taste and adjust seasoning:
- Taste the bisque and adjust the seasoning with more salt, pepper, or Old Bay seasoning if needed.
- Serve:
- Ladle the bisque into bowls and garnish with chopped fresh parsley.
Tips:
- For extra richness: You can add a little more heavy cream or even a splash of half-and-half if you want a creamier consistency.
- Thicker bisque: If you like a thicker bisque, you can stir in a slurry of cornstarch and water (1 tbsp cornstarch mixed with 1 tbsp water) and simmer until the soup thickens.
- For more seafood flavor: Use a combination of shrimp, crab, and lobster meat for an even more decadent bisque.
- Make ahead: This bisque tastes even better the next day, so feel free to make it ahead and store it in the fridge for up to 2-3 days.
This Crab and Shrimp Seafood Bisque is perfect for seafood lovers and makes a great appetizer or main dish. It’s creamy, flavorful, and sure to impress anyone at your table! Enjoy!