Crab and Shrimp Seafood Bisque is a luxurious and indulgent dish that captures the essence of the sea in a creamy, flavorful soup. This elegant bisque combines tender chunks of crab and succulent shrimp with a rich, velvety broth made from a blend of seafood stock, cream, and aromatic vegetables. The addition of white wine and a touch of sherry enhances the depth of flavor, making each spoonful a delightful experience. Perfect for special occasions, dinner parties, or a comforting meal on a chilly evening, this seafood bisque is both sophisticated and satisfying. Its smooth texture and harmonious blend of seafood flavors make it a standout dish that can impress guests and family members alike. Preparing Crab and Shrimp Seafood Bisque may seem daunting, but with fresh ingredients and a bit of patience, even novice cooks can create this restaurant-quality soup at home. Serve it with a crusty baguette or a side salad to complete the meal, and enjoy the rich, comforting flavors of the ocean in a bowl. Whether you’re celebrating a special event or simply indulging in a gourmet treat, this bisque is sure to become a favorite in your recipe collection.
Ingredients:
tablespoon olive oil
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for a spicy kick)
Salt and black pepper, to taste
1/4 cup all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1/2 pound cooked crab meat, shells removed
1/2 pound cooked shrimp, peeled, deveined, and chopped
2 tablespoons sherry (optional)
Fresh herbs for garnish
Instructions:
Heat olive oil in a large pot over medium heat. Sauté onion, celery, and carrot until softened, about 5 minutes.
Add garlic and cook for an additional minute.
Stir in tomato paste, paprika, cayenne (if using), and season with salt and pepper.
Cook for 2 minutes, stirring constantly.
Sprinkle flour over the mixture, stirring until well combined.
Cook for another minute.
Gradually add broth, stirring continuously to prevent lumps.
Simmer on low heat for 10 minutes, stirring occasionally.
Puree the soup until smooth using an immersion blender, or transfer to a standard blender in batches.
Mix in the heavy cream and simmer for 10 more minutes, until slightly thickened.
Add crab meat, shrimp, and sherry (if using). Simmer for 5 minutes or until seafood is heated through, keeping the heat low to avoid curdling the cream.
Adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with fresh herbs