Description
A rich and creamy bisque made with tender crab and shrimp, simmered to perfection in a flavorful broth. This indulgent soup is the perfect comfort food with a touch of elegance, perfect for a cozy meal.
Ingredients
For the Creamy Crab and Shrimp Seafood Bisque:
- 1 lb fresh shrimp, peeled and deveined
- 1 lb lump crab meat (fresh or pasteurized)
- 4 cups seafood stock (or chicken stock if preferred)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 medium carrot, finely chopped
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon cayenne pepper (optional, for a slight kick)
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour (for thickening)
- 1/4 cup dry white wine (optional, for added depth)
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 tablespoon lemon juice (optional, to brighten the flavor)
Instructions
Start by preparing the shrimp and crab meat. If using fresh shrimp, peel and devein them, ensuring you remove all the shells. Once prepared, chop the shrimp into bite-sized pieces, leaving some whole for texture if desired. Set the seafood aside for later use.
If using lump crab meat, ensure there are no shell fragments and that the crab meat is properly drained if it’s in liquid. Gently flake the crab meat with a fork, breaking it into bite-sized pieces.
In a large pot or Dutch oven, melt the butter over medium heat. Once the butter is melted, add the chopped onion, celery, and carrot. Sauté the vegetables for about 5-7 minutes, or until they are softened and the onions are translucent.
Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent the garlic from burning. The aroma from the garlic and onions will begin to fill your kitchen, making it clear that this bisque will be delicious.
To thicken the bisque and give it a creamy consistency, you’ll need to create a roux. Sprinkle the flour over the sautéed vegetables, stirring continuously to incorporate the flour into the butter and vegetables. Cook the mixture for about 2 minutes to remove the raw flour taste.
Gradually pour in the seafood stock, stirring as you go to prevent any lumps from forming. Once the stock is fully incorporated, bring the mixture to a simmer. If you’re using white wine, add it at this stage, allowing it to simmer for 3-4 minutes to reduce slightly and add a depth of flavor to the bisque.
Add the thyme, bay leaf, cayenne pepper, salt, and pepper to the pot. Let the bisque simmer over low heat for about 15-20 minutes, allowing the flavors to meld together and the soup to thicken slightly. Stir occasionally to ensure even cooking.
For a smooth, creamy bisque, use an immersion blender to puree the soup directly in the pot until it reaches a velvety consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender and blend until smooth. Return the soup to the pot once blended.
Once the bisque is smooth and creamy, add the chopped shrimp and crab meat to the pot. Allow the seafood to cook in the bisque for 5-7 minutes, just until the shrimp are pink and the crab is heated through. Be careful not to overcook the shrimp, as they can become tough if left in the soup too long.
Stir in the heavy cream, lemon juice (if using), and additional salt and pepper to taste. The cream adds richness to the bisque, making it extra smooth and decadent. Let the bisque simmer for an additional 5 minutes to allow the flavors to fully combine.
Ladle the bisque into bowls, making sure to distribute the shrimp and crab evenly. Garnish each bowl with a sprinkle of freshly chopped parsley for a pop of color and added freshness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 23-26g
- Carbohydrates: 12-15g
- Protein: 20-22g