Description
This creamy crab and shrimp seafood bisque is a luxurious, velvety dish that combines succulent crab and shrimp with a smooth, aromatic broth. Perfect for impressing guests or indulging in comfort food, it’s a crowd-pleaser with rich flavors and creamy texture. Ideal for special occasions or as a savory treat anytime!
Ingredients
- 1/2 lb of shrimp, peeled and deveined
- 1/2 lb of crab meat, fresh or canned
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 3 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrot. Cook for 5-7 minutes until vegetables are tender.
- Stir in the flour and cook for 1-2 minutes to make a roux.
- Gradually add the seafood stock, stirring constantly to avoid lumps. Simmer for 10 minutes to allow flavors to meld.
- Add shrimp and crab meat. Cook for about 5 minutes until shrimp turns pink and crab is heated through.
- Stir in the heavy cream, paprika, cayenne pepper, salt, and pepper. Simmer for another 3-4 minutes, then remove from heat.
- Use an immersion blender or a regular blender to blend until smooth, leaving a few seafood chunks for texture.
- Taste and adjust seasoning with more salt or pepper if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- Variations:
- Spicy Kick: Add more cayenne pepper or a chopped jalapeño for heat.
- Add Vegetables: Corn kernels or peas can add extra texture.
- Lobster Bisque: Substitute crab with lobster for an elevated dish.
- Storage/Reheating:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove. Add seafood stock or cream to thin if needed.
