Crab and Shrimp Seafood Bisque

Here’s a detailed, restaurant-style Crab and Shrimp Seafood Bisque recipe. I’ll break it down step by step with ingredients, prep tips, and directions so you can make it at home.

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Crab and Shrimp Seafood Bisque Recipe

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

For the Seafood:

• 8 oz lump crab meat (fresh or canned, drained)

• 8 oz shrimp, peeled and deveined, cut into bite-sized pieces

• 1 tbsp butter

For the Bisque Base:

• 3 tbsp unsalted butter

• 1 small onion, finely chopped

• 1 celery stalk, finely chopped

• 1 carrot, finely chopped

• 2 garlic cloves, minced

• 2 tbsp tomato paste

• 1/4 cup dry sherry (optional, can substitute with white wine)

• 4 cups seafood stock (or fish stock, or clam juice + water)

• 1 tsp smoked paprika (optional)

• 1/2 tsp cayenne pepper (optional, adjust for spice)

• 1 bay leaf

• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

• Salt and black pepper to taste

For the Creamy Finish:

• 1 cup heavy cream

• 2 tbsp all-purpose flour (for roux, optional if you want thicker bisque)

• 2 tbsp butter (if making roux)

Garnish:

• Fresh parsley, chopped

• Paprika or smoked paprika

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Instructions

Step 1: Prepare the Seafood

1. In a medium skillet, melt 1 tbsp butter over medium heat.

2. Add the shrimp and cook 2–3 minutes until just pink. Remove and set aside.

3. Lightly check crab meat for shells and set aside.

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Step 2: Make the Vegetable Base

1. In a large saucepan or pot, melt 3 tbsp butter over medium heat.

2. Add chopped onion, celery, and carrot. Sauté 5–7 minutes until softened.

3. Stir in minced garlic and cook 1 minute, until fragrant.

4. Add tomato paste and cook 2–3 minutes, stirring frequently, until it darkens slightly.

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Step 3: Deglaze and Simmer

1. Pour in dry sherry (or white wine) to deglaze the pan, scraping up any browned bits.

2. Add seafood stock, bay leaf, thyme, paprika, and cayenne. Stir well.

3. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes to let flavors meld.

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Step 4: Optional – Make it Creamy and Smooth

1. For a smooth bisque, blend the soup with an immersion blender or in batches in a regular blender until silky.

2. If you want it thicker, melt 2 tbsp butter in a small pan and whisk in 2 tbsp flour to make a roux. Cook 2 minutes until lightly golden.

3. Slowly whisk in the blended soup until smooth.

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Step 5: Finish the Bisque

1. Stir in heavy cream. Heat gently, do not boil.

2. Add cooked shrimp and crab meat. Warm for 2–3 minutes to incorporate flavors.

3. Season with salt and black pepper to taste. Remove bay leaf.

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Step 6: Serve

1. Ladle the bisque into bowls.

2. Garnish with chopped parsley and a sprinkle of paprika.

3. Serve with warm crusty bread or garlic crostini.

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Tips for Best Flavor

• Using shellfish shells: If you have extra shrimp or crab shells, roast them and simmer in stock to deepen flavor.

• For a richer bisque, use half-and-half or a splash of brandy in place of some cream.

• The soup can be made a day ahead—the flavors actually improve overnight.

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