This Crab and Shrimp Seafood Bisque is a rich and luxurious dish, perfect for special occasions or when you’re craving something extra indulgent. The combination of shrimp, crab, and a creamy, flavorful broth creates a delicious seafood soup that’s sure to impress. It’s easy to make and packed with fresh ingredients, delivering the perfect balance of savory seafood, spices, and creamy goodness.
Ingredients:
- 1/2 pound cooked shrimp, peeled, deveined, and chopped
Shrimp adds a sweet, briny flavor and a meaty texture to the bisque. - 1/2 pound cooked crab meat, shells removed
Crab meat brings a sweet, delicate taste that pairs beautifully with the shrimp. - 1 tablespoon olive oil
Olive oil is used to sauté the vegetables, adding a mild flavor base for the bisque. - 1/4 cup celery, finely chopped
Celery adds a subtle crunch and a fresh, savory flavor. - 1/4 cup carrot, finely chopped
Carrots add a touch of sweetness that balances the savory flavors of the seafood. - 1/2 cup onion, finely chopped
Onions create a sweet, caramelized base, adding depth to the bisque. - 2 garlic cloves, minced
Garlic enhances the overall flavor with its savory, aromatic notes. - 1 teaspoon paprika
Paprika adds a mild smokiness and enhances the vibrant color of the bisque. - 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
Cayenne pepper gives the bisque a subtle heat. Adjust according to your spice preference. - 1/4 cup all-purpose flour
Flour thickens the bisque, giving it a smooth, velvety consistency. - 2 tablespoons tomato paste
Tomato paste adds richness and a subtle acidity, which balances the creaminess of the bisque. - 4 cups seafood or chicken broth
The broth serves as the flavorful base of the bisque. Use seafood broth for a deeper seafood flavor or chicken broth for a milder taste. - 1 cup heavy cream
Heavy cream adds richness and smoothness to the bisque, creating a luxurious texture. - 2 tablespoons sherry (optional)
Sherry adds a hint of sweetness and complexity to the bisque. You can skip this if preferred, but it adds a wonderful depth of flavor. - Salt, to taste
Season the bisque to enhance all the other flavors. - Black pepper, to taste
Adds a mild heat and complements the creaminess of the bisque. - Fresh herbs for garnish (parsley, chives, or dill)
Fresh herbs bring brightness and a pop of color to the finished bisque, enhancing the presentation and flavor.
Instructions:
Step 1: Sauté the Vegetables
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped celery, carrot, and onion, and sauté for about 5 minutes, or until the vegetables are softened.
- Add the minced garlic and cook for another 1 minute, until fragrant.
Step 2: Create the Base
- Stir in the tomato paste, paprika, and cayenne pepper (if using), and cook for another 1-2 minutes, allowing the tomato paste to caramelize slightly and the spices to bloom.
Step 3: Add the Flour and Broth
- Sprinkle the all-purpose flour over the vegetables and stir continuously for 2 minutes, creating a roux.
- Slowly pour in the seafood or chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
Step 4: Simmer and Thicken the Bisque
- Simmer the soup for 10-12 minutes, stirring occasionally, until the bisque begins to thicken. If you’re using sherry, stir it in at this point for an extra depth of flavor.
Step 5: Add the Cream and Seafood
- Lower the heat to medium-low and stir in the heavy cream. Allow the bisque to warm through but do not let it boil.
- Gently add the chopped shrimp and crab meat, cooking for another 5 minutes until the seafood is heated through.
Step 6: Season and Serve
- Season the bisque with salt and black pepper to taste.
- Remove from heat and ladle the bisque into bowls.
- Garnish with fresh herbs like parsley, chives, or dill for added color and flavor.
Serving and Storage Tips:
- Serving: Serve the bisque hot, accompanied by a side of crusty bread or oyster crackers to soak up the rich broth. You can also drizzle a little extra cream on top for a decadent presentation.
- Storage: Store leftover bisque in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, being careful not to let the soup boil, as the cream can separate.
Helpful Notes:
- Broth Choice: Using seafood broth enhances the overall flavor, but chicken broth works well if that’s what you have on hand.
- Consistency: If you prefer a smoother bisque, you can use an immersion blender to partially blend the soup before adding the shrimp and crab, leaving a few chunks for texture.
- Crab Variety: Use lump crab meat for a luxurious texture, but claw meat works well if you’re looking for a more budget-friendly option.
