A Crab and Shrimp Seafood Bisque is a rich, creamy soup that’s perfect for seafood lovers. The combination of sweet crab and shrimp creates a flavorful, comforting dish. Here’s a simple recipe to make it:
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Ingredients:
1 lb shrimp, peeled and deveined (reserve some shells for stock)
1/2 lb crab meat, preferably lump or claw
2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 medium carrot, peeled and diced
1/4 cup all-purpose flour
4 cups seafood stock (or chicken stock)
1 cup heavy cream
1/2 cup dry white wine (optional)
1 tbsp tomato paste
1/2 tsp paprika
1/4 tsp cayenne pepper (optional, for a slight kick)
1 tsp thyme
Salt and pepper, to taste
1/4 cup fresh parsley, chopped
1 tbsp lemon juice
1 tbsp brandy or cognac (optional, for added depth)
Instructions:
Step 1: Make the Shrimp Stock
Prepare the shrimp shells: In a large pot, heat 1 tablespoon of butter over medium heat. Add shrimp shells and cook for 3-5 minutes, stirring occasionally, to release flavor.
Add 4 cups water to the pot, along with a pinch of salt. Bring to a boil, then reduce the heat to simmer for 15-20 minutes. Strain the broth through a fine mesh sieve and discard the shells. Set the shrimp stock aside.
Step 2: Start the Bisque Base
Cook the vegetables: In a large pot, melt the remaining 1 tablespoon of butter over medium heat. Add the chopped onion, celery, and carrot. Cook for 5-7 minutes until softened, stirring occasionally.
Add garlic and spices: Stir in the garlic, tomato paste, paprika, cayenne pepper, and thyme. Cook for an additional 1-2 minutes until fragrant.
Step 3: Thicken the Bisque
Create the roux: Sprinkle the flour over the vegetables and cook for another 2 minutes, stirring constantly to form a roux (a thickening paste).
Add liquids: Gradually whisk in the seafood stock and white wine (if using), making sure to combine everything smoothly. Bring the mixture to a simmer and cook for 10-15 minutes to thicken, stirring occasionally.
Step 4: Add the Seafood
Add the shrimp: Once the soup has thickened, add the shrimp and cook for 3-5 minutes until pink and cooked through.
Add the crab: Gently fold in the crab meat. If using lump crab meat, try not to break it up too much.
Step 5: Finish the Bisque
Blend the bisque: Use an immersion blender to puree part of the soup to create a smooth, creamy texture. If you prefer a chunkier bisque, only puree half of the mixture.
Add cream and seasoning: Stir in the heavy cream, lemon juice, brandy (if using), and adjust the seasoning with salt and pepper to taste.
Simmer for another 5-10 minutes on low heat, allowing the flavors to meld together.
Step 6: Serve
Garnish with fresh parsley and serve hot with crusty bread or crackers on the side.
Tips:
Seafood stock: If you don’t have homemade shrimp stock, store-bought seafood stock works just fine.
For a richer bisque: You can add more heavy cream or even a bit of mascarpone cheese for extra creaminess.
Optional flavor boost: Add a few drops of hot sauce or a splash of sherry for extra depth.
Enjoy your comforting, flavorful crab and shrimp bisque!