Description
This creamy crab and shrimp bisque is a rich, velvety soup that’s bursting with the flavors of the sea. Tender chunks of crab and shrimp are simmered in a flavorful, creamy broth with a touch of sherry for elegance. Perfect as a starter or a comforting main dish.
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups seafood or chicken stock
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup dry sherry or white wine
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
- 1/2 lb (225g) cooked crab meat, picked over for shells
- 1/2 lb (225g) shrimp, peeled, deveined, and cut into bite-sized pieces
- 2 tablespoons tomato paste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
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Sauté the Aromatics:
- In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until softened and fragrant.
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Make the Roux:
- Sprinkle the flour over the onions and garlic. Stir constantly for 1–2 minutes to create a roux.
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Add the Liquids:
- Gradually whisk in the seafood or chicken stock, ensuring there are no lumps. Stir in the heavy cream, milk, and sherry. Bring the mixture to a gentle simmer.
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Season the Bisque:
- Stir in the paprika, cayenne pepper (if using), salt, black pepper, and tomato paste. Simmer for 10 minutes, allowing the flavors to meld.
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Cook the Seafood:
- Add the crab meat and shrimp to the pot. Simmer for 5–7 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook.
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Finish and Garnish:
- Taste and adjust seasoning as needed. Ladle the bisque into bowls, garnish with fresh parsley, and serve warm.
Notes
- For extra flavor, use homemade seafood stock made from shrimp shells and crab legs.
- To make it dairy-free, substitute heavy cream and milk with coconut milk or cashew cream.
- Serve with crusty bread or oyster crackers for dipping.