Creamy Seafood Bisque

Description

This comforting Creamy Seafood Bisque features succulent, plump shrimp and tender lumps of crab meat swimming in a rich, savory, and aromatic tomato-infused cream broth. Garnished with vibrant fresh parsley and served with a lemon wedge for a bright citrus finish, it is a decadent and restaurant-quality dish.

Ingredients

• Seafood:

  • 1 lb large shrimp, peeled and deveined

  • 8 oz lump crab meat, picked over for shells

• Base & Aromatics:

  • 2 tbsp unsalted butter

  • 1 small yellow onion, finely chopped

  • 3 cloves garlic, minced

• The Broth:

  • 3 tbsp all-purpose flour (to thicken)

  • 2 cups seafood or chicken stock

  • 1 cup heavy cream

  • 2 tbsp tomato paste

• Seasoning & Garnish:

  • 1 tsp seafood seasoning (like Old Bay)

  • Salt and freshly ground black pepper to taste

  • Fresh parsley, chopped (for garnish)

  • Lemon wedges (for serving)

Instructions

1. Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until soft and fragrant.

2. Make the Roux: Sprinkle the flour over the onion and garlic mixture, stirring continuously for about 1–2 minutes to cook out the raw flour taste.

3. Build the Broth: Whisk in the tomato paste, then slowly pour in the seafood or chicken stock while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.

4. Add Cream & Seasoning: Pour in the heavy cream and add the seafood seasoning, salt, and pepper. Let the soup simmer for 5–8 minutes until slightly thickened and velvety.

5. Cook the Seafood: Add the peeled shrimp to the simmering soup and cook for 3–4 minutes until pink and opaque. Gently fold in the lump crab meat, cooking for just 1–2 more minutes until warmed through (be careful not to break up the crab chunks too much).

6. Serve: Ladle the hot bisque into bowls, garnish with fresh chopped parsley, and serve with a fresh lemon wedge on the side.