Description
A rich and flavorful bisque combining tender crab and succulent shrimp in an indulgent cream-based broth.
Ingredients
Scale
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lump crab meat
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 small carrot, finely diced or grated
- 1/4 cup dry white wine
- 3 tablespoons all-purpose flour
- 3 cups seafood stock
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Old Bay seasoning
- Salt and black pepper to taste
- 1 tablespoon tomato paste
- 1/2 teaspoon paprika
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1 tablespoon lemon juice
- Fresh chopped parsley, for garnish
- Crusty bread, for serving
Instructions
- Begin by heating the unsalted butter and olive oil in a large heavy-bottomed pot over medium heat. Once the fats are melded together, add the finely chopped onion, celery, and carrot. Sauté these veggies for about 5–7 minutes, or until they soften and become aromatic, awakening your senses. At this point, stir in the minced garlic and continue to cook for 1 more minute, ensuring the garlic doesn’t burn as it intensifies the overall flavor of the bisque.
- Next, add the tomato paste to the pot along with paprika, Old Bay seasoning, thyme, cayenne, and a pinch of salt and black pepper. Stir everything well for about a minute. This process helps to toast the spices and deepen their flavors, creating a robust base for your bisque. The vibrant colors of the spices will be enticing, letting you know your flavors are developing beautifully.
- Pour in the dry white wine to deglaze the pot, scraping along the bottom to release any flavorful bits that have stuck. Allow the wine to simmer for about 2-3 minutes, allowing the alcohol to evaporate while enhancing the tastes in your soup. Sprinkle the flour over the mixture and whisk continuously for 1-2 minutes to form a light roux. This will help thicken the bisque later on.
- Gradually pour in the seafood stock while whisking to keep the mixture smooth. Add the bay leaf and bring the content to a gentle simmer. Allow it to cook for 10-12 minutes, letting the flavors meld and the soup thicken, enhancing its luxurious texture.
- If you prefer a creamier bisque, now is the time to remove the bay leaf and use an immersion blender to carefully blend the mixture until it’s silky smooth. If you don’t have an immersion blender, carefully transfer small batches to a traditional blender, ensuring you don’t overfill it to avoid spills.
- With the base complete, lower the heat and stir in the heavy cream and whole milk. Allow the bisque to simmer gently for a final 5 minutes, but ensure not to let it boil, as this can cause the cream to curdle. After it’s warmed through nicely, add in the shrimp and lump crab meat. Simmer for another 4-5 minutes until the shrimp turn pink and the crab warms up, and finally, don’t forget to add a splash of fresh lemon juice for brightness!
- Once everything is well integrated, taste it and adjust the seasoning with more salt and pepper if needed. Serve the bisque hot in bowls, and give it a finishing touch with fresh chopped parsley for color and flavor. Pair it with crusty bread to soak up all that velvety goodness, elevating your dining experience!
Notes
For best results, always use fresh seafood to enhance flavor. To keep the bisque silky, avoid boiling once the cream is added — simmer gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 380 kcal
- Sodium: 720 mg
- Protein: 22 g