Here’s a rich and flavorful Crab and Shrimp Seafood Bisque recipe that’s perfect for a cozy dinner or a special occasion. This bisque is creamy, comforting, and packed with seafood goodness!
Crab and Shrimp Seafood Bisque Recipe
Ingredients:
- 1 lb (450g) shrimp (peeled and deveined)
- 1/2 lb (225g) crab meat (preferably lump crab)
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 3 cloves garlic, minced
- 4 cups seafood stock (or chicken stock if unavailable)
- 1 cup heavy cream
- 1/2 cup dry white wine (optional)
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup all-purpose flour
- 1 tsp paprika (smoked paprika is great for extra depth of flavor)
- 1/2 tsp cayenne pepper (optional, adjust for heat)
- 1/2 tsp thyme (dried or fresh)
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
Instructions:
1. Prepare the Shrimp and Crab:
- Shrimp: Cut the shrimp into small bite-sized pieces. Set aside.
- Crab: If using fresh crab, gently pick through it to remove any shells. If using canned or frozen crab, drain well and set aside.
2. Cook the Vegetables:
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
- Add the onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
- Add the garlic and cook for another 1-2 minutes until fragrant.
3. Make the Roux (Thickening Base):
- Sprinkle the flour over the cooked vegetables and stir to form a paste. Cook for 1-2 minutes to eliminate the raw flour taste.
4. Add Liquids:
- Gradually add the seafood stock, stirring constantly to prevent lumps from forming. If using, add the white wineand bring to a simmer.
- Stir in the paprika, cayenne pepper, thyme, and bay leaf. Season with salt and pepper to taste.
- Let the soup simmer for 10-15 minutes to allow the flavors to meld.
5. Blend the Soup:
- If you want a smoother bisque, use an immersion blender to purée the soup directly in the pot. You can blend until smooth or leave it slightly chunky if you prefer more texture.
- Alternatively, you can carefully ladle the soup into a regular blender, blend in batches, and return it to the pot.
6. Add Seafood:
- Stir in the shrimp and crab meat, cooking for an additional 3-5 minutes until the shrimp turns pink and is fully cooked.
7. Finish the Bisque:
- Lower the heat and stir in the heavy cream. Simmer for another 5-7 minutes to heat everything through.
- Taste and adjust the seasoning with more salt, pepper, or paprika as needed.
8. Serve:
- Ladle the bisque into bowls and garnish with fresh parsley.
- Serve with a squeeze of lemon and warm crusty bread on the side.
Tips:
- For a richer flavor, use half-and-half or whole milk instead of heavy cream, but keep in mind it won’t be as thick.
- If you want extra seafood flavor, you can add a bit of shrimp paste or a splash of fish sauce to intensify the taste.
- You can also add a bit of sherry or brandy instead of white wine for a more robust flavor.
This Crab and Shrimp Seafood Bisque is a comforting bowl of indulgence. It’s perfect for impressing guests or just treating yourself to something rich and delicious. Let me know if you’d like to tweak it in any way!