Description
Crab and Shrimp Seafood Bisque is a luxurious and creamy soup that highlights the delicate, sweet flavors of fresh seafood. This dish combines tender shrimp and succulent crab meat with a rich, velvety base made from aromatic vegetables, butter, cream, and flavorful seasonings like Old Bay and paprika. Whether served as an elegant starter or a comforting main course, this bisque captures the essence of the ocean in every spoonful, making it a perfect choice for special occasions or indulgent everyday meals.
Ingredients
Scale
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lump crab meat
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 stalk celery, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups seafood stock (or chicken stock, if unavailable)
- 1 cup heavy cream
- 1/4 cup tomato paste
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics: Start by melting the butter in a large pot over medium heat. Once the butter begins to bubble, add the finely chopped onion, celery, and minced garlic. Sauté the mixture for 3-4 minutes until the vegetables are softened and fragrant. This step builds the foundation of flavor for the bisque.
- Create a Roux: Sprinkle the all-purpose flour evenly over the softened vegetables. Stir continuously for 1-2 minutes, allowing the flour to cook and eliminate its raw taste. The roux will thicken the bisque, giving it that luxurious texture.
- Incorporate Liquids and Seasonings: Gradually pour in the seafood stock, whisking as you go to ensure no lumps form. Bring the mixture to a gentle simmer and stir in the tomato paste, Old Bay seasoning, paprika, salt, and pepper. Allow the soup base to simmer for 5 minutes, letting the flavors meld together.
- Blend the Base (Optional): If you prefer a smoother bisque, use an immersion blender to purée the mixture until creamy. Alternatively, transfer the soup in batches to a countertop blender. Blending is optional but highly recommended for a velvety texture.
- Add the Seafood and Cream: Lower the heat slightly and stir in the heavy cream, followed by the shrimp and crab meat. Allow the bisque to simmer gently for 5-7 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
- Garnish and Serve: Ladle the bisque into bowls, garnish with freshly chopped parsley, and serve immediately. Pair it with crusty bread, crackers, or a simple green salad for a complete meal.
Notes
- Seafood Stock Substitute: If you can’t find seafood stock, chicken stock works well, but for an authentic flavor, consider making your own seafood stock by simmering shrimp or crab shells with water, onion, garlic, and celery for 30 minutes.
- Blending Texture: If you prefer a chunkier bisque, skip the blending step or only partially blend to leave small pieces of vegetables for added texture.
- Heavy Cream Alternatives: For a lighter option, substitute half-and-half or coconut cream, though the flavor will slightly differ.
- Spices Adjustment: Old Bay seasoning and paprika are essential for depth, but feel free to add cayenne pepper for a touch of heat or smoked paprika for a deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Seafood
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 160mg