Crab and Shrimp Seafood Bisque
A velvety and indulgent bisque featuring succulent shrimp and sweet crab meat, infused with aromatic vegetables, savory broth, and luscious cream. Ideal as a starter or a satisfying main, elegantly finished with a sprinkling of fresh herbs.
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Servings: 4
Ingredients
- ½ pound of shrimp pre-cooked, peeled, deveined, and finely chopped
- 2 tablespoons dry sherry optional
- ¼ teaspoon ground cayenne pepper optional, for heat
- 1 tablespoon of extra virgin olive oil
- ¼ cup diced celery stalks
- 1 teaspoon smoked or sweet paprika
- ½ cup finely minced onion
- Salt according to taste
- Freshly ground black pepper as desired
- 2 tablespoons concentrated tomato paste
- ¼ cup diced carrots
- 2 garlic cloves finely minced
- 1 cup heavy whipping cream
- 4 cups seafood stock or low-sodium chicken broth
- ½ pound lump crab meat cleaned of any shell fragments
- ¼ cup plain all-purpose flour
- Chopped fresh herbs such as dill, parsley, or chives, for garnish
Instructions
- In a large soup pot set over medium heat, warm the olive oil. Add the diced onion, carrots, and celery, cooking for approximately 5 minutes until the vegetables are soft and aromatic. Incorporate the minced garlic and sauté for an additional minute.
- Blend in the tomato paste, paprika, and cayenne pepper. Cook the mixture for 1 to 2 minutes to deepen the flavor and develop the spices.
- Dust the sautéed vegetables with flour, stirring constantly for 2 minutes to form a light roux. Gradually whisk in the seafood or chicken broth, ensuring a smooth consistency. Increase the heat to bring the bisque to a gentle simmer.
- Let the mixture simmer uncovered for 10 to 12 minutes, allowing it to thicken slightly. If using, stir in the sherry for enhanced depth of flavor.
- Reduce the heat to low and pour in the heavy cream. Fold in the chopped shrimp and crab meat. Simmer gently for an additional 5 minutes until the seafood is thoroughly warmed.
- Taste and season the bisque with salt and black pepper to preference. Serve hot, garnished generously with freshly chopped herbs such as dill, chives, or parsley.
Notes
For a deeper seafood flavor, consider replacing half the broth with a rich seafood stock.