Crab and Shrimp  Seafood  Bisque

Of course! Crab and Shrimp Seafood Bisque is the epitome of luxury in a bowl. It’s a rich, creamy, and elegantly smooth soup that’s surprisingly achievable at home. This recipe breaks it down into simple steps for a restaurant-quality result.

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Crab and Shrimp Seafood Bisque

This recipe uses the shells to make a quick, flavorful stock, which is the secret to incredible depth of flavor.

Ingredients

· 8 oz lump crabmeat, picked over for shells
· 8 oz raw shrimp (peeled & deveined, save the shells)
· 4 tablespoons unsalted butter
· 1 medium onion, finely chopped
· 2 celery stalks, finely chopped
· 2 carrots, finely chopped
· 3 cloves garlic, minced
· ¼ cup tomato paste
· ⅓ cup all-purpose flour
· ½ cup dry white wine (like Sauvignon Blanc) or sherry
· 4 cups seafood stock (or 2 cups chicken broth + 2 cups water)
· 1 bay leaf
· 1 teaspoon Old Bay seasoning
· 1 cup heavy cream (or half-and-half for a slightly lighter version)
· 2 tablespoons brandy or cognac (optional, but highly recommended)
· Salt and freshly ground black pepper to taste
· Chopped fresh parsley or chives for garnish
· Paprika for garnish

Instructions

Part 1: Make a Quick Shell Stock (The Flavor Key)

1. Peel the shrimp, reserving the meat and shells separately.
2. In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add the shrimp shells and cook, stirring, for 3-4 minutes until they turn pink and fragrant.
3. Add 4 cups of seafood stock (or chicken broth + water). Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Strain the stock through a fine-mesh sieve into a bowl, pressing on the shells to extract all the flavor. Discard the shells. You should have about 4 cups of enhanced stock. Set aside.

Part 2: Cook the Soup Base

1. In a large Dutch oven or heavy pot, melt the remaining 3 tablespoons of butter over medium heat.
2. Add the onion, celery, and carrots. Cook for 6-8 minutes, until softened.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
5. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste. This creates your roux (thickener).

Part 3: Build the Bisque

1. Deglaze: Pour in the white wine (or sherry), scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until reduced by half.
2. Add Liquid: Gradually whisk in the reserved shell stock, ensuring no lumps form from the roux.
3. Season: Add the bay leaf and Old Bay seasoning. Bring to a simmer, then reduce heat and cook for 20-25 minutes, stirring occasionally, until the vegetables are very tender and the soup has thickened slightly.

Part 4: Puree and Finish

1. Puree: Remove the bay leaf. Using an immersion blender, carefully puree the soup until completely smooth. (Alternatively, let it cool slightly and blend in batches in a regular blender).
2. Add Cream & Seafood: Return the pureed soup to the pot over low heat. Stir in the heavy cream. Add the raw shrimp and cook for 3-4 minutes, until the shrimp are just pink and opaque.
3. Final Touches: Gently stir in the lump crabmeat and brandy (if using). Heat through for another 2 minutes—be gentle to keep the crab lumps intact. Do not boil.
4. Season: Taste and season generously with salt and pepper.

Part 5: Serve

1. Ladle the bisque into bowls. Garnish with a sprinkle of paprika, fresh parsley or chives, and an extra lump of crabmeat if you’re feeling fancy.
2. Serve immediately with crusty bread for dipping.

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Recipe Tips & FAQs

· Don’t Skip the Shell Stock: This step is what separates a good bisque from a great one. It adds an incredible depth of seafood flavor that you can’t get from store-bought stock alone.
· Lump Crabmeat: For the best texture and presentation, use fresh lump crabmeat. Canned or refrigerated pasteurized crab works in a pinch, but be very gentle when stirring.
· Sherry vs. Wine: Dry sherry is traditional in bisque and adds a unique, nutty flavor. Dry white wine is an excellent substitute.
· Brandy/Cognac: This adds a layer of warmth and complexity that is classic in bisque. The alcohol cooks off, leaving only the flavor.
· Make-Ahead: You can make the soup base (through step 3 of “Build the Bisque”) a day in advance. Store it in the fridge. When ready to serve, reheat, puree, and then add the cream and seafood.
· Too Thick? If the bisque becomes too thick after adding the cream, thin it with a little extra stock or cream until it reaches your desired consistency.
· For a smoother texture: After pureeing, you can strain the soup through a fine-mesh sieve for an ultra-silky, restaurant-style texture.

Enjoy your incredibly rich, flavorful, and homemade seafood bisque! It’s perfect for a special occasion or a luxurious weekend meal.