Creamy Crab and Shrimp Seafood Bisque
A rich, velvety seafood bisque featuring crab and shrimp in a flavorful, creamy broth. Perfect for cozy nights or special occasions!
Equipment
- Large pot
- Immersion Blender (Optional)
Ingredients
- 8 oz shrimp peeled and deveined
- 8 oz crab meat picked over for shells
- 2 tbsp unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 stalk celery finely chopped
- 1 small carrot finely chopped
- 2 tbsp all-purpose flour
- 2 cups seafood stock or chicken stock
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup dry sherry optional
- 1 tbsp tomato paste
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper optional, for heat
- Salt and pepper to taste
- Fresh chives or parsley chopped, for garnish
Instructions
- In a large pot, melt butter over medium heat. Add the chopped onion, celery, carrot, and garlic. Cook until soft and fragrant, about 5 minutes.
- Stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the seafood stock, stirring constantly to prevent lumps.
- Add the tomato paste, Old Bay seasoning, cayenne (if using), and sherry. Let everything simmer for about 10 minutes to allow the flavors to meld.
- Reduce the heat and stir in the heavy cream, milk, shrimp, and crab. Simmer gently for 5-7 minutes, or until the shrimp are cooked through and tender.
- If you prefer a smoother bisque, use an immersion blender to blend part of the soup, leaving some chunks of seafood for texture.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh chives or parsley.
Notes
For best results, use fresh seafood. Avoid boiling after adding dairy to prevent curdling.