Crab and Shrimp Seafood Bisque Recipe،

Here’s a detailed Crab and Shrimp Seafood Bisque Recipe that’s perfect for a cozy meal or a special occasion. This rich and creamy soup brings together the flavors of crab, shrimp, and a deliciously seasoned base.

Crab and Shrimp Seafood Bisque Recipe

Ingredients:

• For the Soup Base:

  • 2 tablespoons unsalted butter

  • 1 medium onion, finely chopped

  • 2 celery stalks, finely chopped

  • 1 medium carrot, finely chopped

  • 3 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 1 teaspoon paprika

  • 1/2 teaspoon cayenne pepper (optional for heat)

  • 1/4 teaspoon thyme (dried or fresh)

  • 1 bay leaf

  • 1/2 cup white wine (dry white wine like Sauvignon Blanc)

  • 4 cups seafood stock (or chicken broth if you don’t have seafood stock)

  • 1 cup heavy cream

  • 1/2 cup whole milk

  • Salt and pepper to taste

  • 1 tablespoon fresh lemon juice (optional for brightening the flavor)

• For the Seafood:

  • 1/2 lb shrimp, peeled and deveined (cut into bite-sized pieces if you prefer)

  • 1/2 lb lump crab meat (fresh or canned, drained and picked through for shells)

  • 1 tablespoon butter (for cooking the seafood)

• For Garnish (optional):

  • Fresh parsley, chopped

  • A squeeze of lemon

Directions:

1. Prepare the Base:

   • In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.

   • Add the onion, celery, and carrot to the pot. Sauté for 5-7 minutes until softened and the vegetables start to caramelize slightly.

   • Stir in the garlic and cook for an additional 1-2 minutes until fragrant.

2. Add the Seasonings:

   • Stir in the tomato paste, paprika, cayenne pepper (if using), and thyme. Let this cook for about 2 minutes, stirring occasionally, to develop the flavors.

   • Add the bay leaf and pour in the white wine. Stir and allow the wine to reduce by half, which should take about 3-4 minutes.

3. Add the Stock and Cream:

   • Once the wine has reduced, pour in the seafood stock (or chicken broth). Bring the mixture to a gentle simmer and cook for about 10-15 minutes to allow the flavors to meld together.

   • Reduce the heat to low, then stir in the heavy cream and whole milk. Continue to cook on low heat for another 5-10 minutes until the soup is creamy and smooth. Remove the bay leaf at this point.

4. Cook the Seafood:

   • In a separate skillet, melt 1 tablespoon of butter over medium heat.

   • Add the shrimp and cook for 2-3 minutes until they are pink and opaque. Remove the shrimp and set them aside.

   • In the same skillet, add the crab meat and sauté for just 1-2 minutes until it’s heated through. Be gentle with the crab so it doesn’t break up too much.

5. Combine the Seafood with the Soup:

   • Once the soup base is ready, gently stir in the cooked shrimp and crab meat into the pot. Simmer the bisque for an additional 5-7 minutes to allow the seafood flavors to integrate with the soup.

   • Taste and adjust the seasoning with salt, pepper, and lemon juice if needed.

6. Blend (Optional):

   • If you prefer a smoother bisque, you can blend the soup using an immersion blender until smooth, or blend in batches in a regular blender. You can also keep it chunky if you like the texture of the vegetables and seafood to remain intact.

7. Serve and Garnish:

   • Ladle the bisque into bowls and garnish with fresh parsley and a squeeze of lemon for added freshness.

Tips:

• If you like a thicker bisque, you can make a quick roux by adding 2 tablespoons of flour with the butter when sautéing the vegetables. This will help thicken the soup.

• You can also substitute some of the cream with coconut milk for a lighter or slightly different flavor.

• If you can’t find seafood stock, chicken or vegetable broth works as a great substitute.

Enjoy your creamy, flavorful Crab and Shrimp Seafood Bisque! It’s perfect served with a slice of crusty bread for dipping.