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reamy Crab and Shrimp Seafood Bisque Recipe
If you’re a fan of seafood and enjoy a comforting, rich soup, then this Creamy Crab and Shrimp Seafood Bisque is a must-try. This indulgent dish combines the sweet flavors of fresh crab and shrimp with a silky, velvety base that will leave you coming back for more. Perfect for a special dinner or as a starter to impress your guests, this bisque is sure to become a favorite.
Ingredients
- For the seafood:
- 1/2 lb (225g) crab meat (preferably lump or claw)
- 1/2 lb (225g) shrimp, peeled and deveined
- 1 tbsp butter (for sautéing)
- Salt and pepper, to taste
- For the bisque base:
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1/4 cup dry white wine (optional but adds depth)
- 2 cups seafood stock or chicken broth
- 1 1/2 cups heavy cream
- 1 tbsp tomato paste
- 1 tsp Old Bay seasoning (or your favorite seafood seasoning)
- 1/4 tsp cayenne pepper (optional for a slight kick)
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley or chives for garnish
- Instructions1. Prepare the seafoodStart by cooking the shrimp and crab meat. In a large skillet, melt 1 tablespoon of butter over medium heat. Season the shrimp with salt and pepper, then cook them for about 2 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.If you’re using fresh crab, gently warm the crab meat in the skillet for a few minutes, ensuring it’s heated through without overcooking. Once done, set the crab meat aside with the shrimp.2. Make the bisque baseIn a large pot, melt the 2 tablespoons of butter over medium heat. Add the onion, garlic, celery, and carrot. Sauté for about 5 minutes until the vegetables are soft and aromatic.Add the tomato paste and cook for another 2 minutes, stirring to incorporate the paste into the vegetables. Pour in the dry white wine (if using), and allow it to reduce for about 3-4 minutes.3. Add the stock and seasoningsAdd the seafood stock (or chicken broth) to the pot, followed by the heavy cream. Stir to combine. Toss in the Old Bay seasoning, cayenne pepper (if using), and the bay leaf. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.4. Blend the bisque
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