Creamy Crab and Shrimp Seafood Bisque (Print Version)
# Ingredients:
→ Seafood
01 -
8 oz shrimp, peeled and deveined
02 -
8 oz crab meat, picked over for shells
→ Base
03 -
2 tablespoons unsalted butter
04 -
1 small onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 celery stalk, finely chopped
07 -
1 carrot, finely chopped
08 -
2 tablespoons all-purpose flour
09 -
2 cups seafood stock (or chicken stock)
10 -
1 cup heavy cream
11 -
1/2 cup whole milk
12 -
1/4 cup dry sherry (optional)
13 -
1 tablespoon tomato paste
14 -
1 teaspoon Old Bay seasoning
15 -
1/4 teaspoon cayenne pepper (optional for heat)
16 -
Salt and pepper to taste
→ Garnish
17 -
Fresh chives or parsley, chopped
# Instructions:
01 -
In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Cook for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
02 -
Sprinkle the flour over the sautéed vegetables and stir to coat. Cook the flour for 2-3 minutes, stirring constantly, until it's lightly browned.
03 -
Gradually whisk in the seafood stock, ensuring no lumps form. Add the tomato paste, Old Bay seasoning, and cayenne pepper if using. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to develop.
04 -
If you prefer a smoother bisque, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches, then return it to the pot.
05 -
Stir in the heavy cream, milk, and dry sherry (if using). Reduce the heat to low and simmer the bisque for another 5 minutes.
06 -
Stir in the shrimp and crab meat. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
07 -
Taste the bisque and adjust the seasoning with salt and pepper as needed. Ladle the bisque into bowls and garnish with chopped chives or parsley.
# Notes:
01 -
Perfect for special occasions
02 -
Serve with crusty bread or a light salad
03 -
Can be made ahead up to the point of adding seafood