Creamy Crab and Shrimp Seafood Bisque
Creamy Crab and Shrimp Seafood Bisque
Ingredients
For the Bisque
- ½ pound shrimp, peeled, deveined, and roughly chopped
- ½ pound lump crab meat (preferably fresh, but canned or imitation can be used)
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 medium carrot, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- ¼ cup tomato paste
- 3 cups seafood or fish broth (homemade or store-bought)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 teaspoon smoked paprika (adds depth of flavor)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and freshly ground black pepper to taste
- 1 tablespoon Worcestershire sauce (for extra umami flavor)
- 1 teaspoon Old Bay seasoning (optional, enhances seafood flavor)
- ¼ teaspoon cayenne pepper (optional, for a touch of heat)
- Fresh parsley, chopped, for garnish
For Thickening
- 2 tablespoons all-purpose flour
- ¼ cup dry white wine (optional, but adds depth to the bisque)
Instructions
1. Prepare the Shrimp and Crab Meat
- Bring a pot of salted water to a boil. Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque.
- Remove shrimp from the water, let them cool slightly, and chop into bite-sized pieces. Set aside.
- If using fresh lump crab meat, pick through it to remove any bits of shell. Set aside.
2. Sauté the Vegetables
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion, diced carrot, and diced celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
3. Build the Flavor Base
- Stir in the tomato paste, making sure to coat the vegetables evenly. Cook for 1-2 minutes to deepen the flavor.
- Add the paprika, dried thyme, Old Bay seasoning, and cayenne pepper (if using). Stir well to combine.
4. Make the Bisque
- Sprinkle the flour over the vegetable mixture and stir well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
- If using, pour in the white wine and let it simmer for 2 minutes until slightly reduced.
- Gradually pour in the seafood broth, stirring continuously to prevent lumps from forming.
- Bring the mixture to a gentle simmer and let it cook uncovered for 20 minutes, allowing the flavors to meld together.
5. Add the Seafood and Cream
- Add the chopped shrimp and crab meat to the pot, stirring gently to distribute the seafood evenly.
- Pour in the heavy cream, stirring to combine. Let the bisque cook for another 5 minutes, just until heated through.
- Taste and adjust seasoning with additional salt and black pepper if needed.
6. Serve and Garnish
- Ladle the bisque into serving bowls.
- Garnish with freshly chopped parsley and an extra dash of paprika or Old Bay seasoning for color and flavor.
- Serve hot with crusty bread, garlic toast, or oyster crackers on the side.
Additional Tips & Variations
- For a smoother bisque: Blend half or all of the bisque using an immersion blender before adding the seafood for a creamy, velvety texture.
- For extra richness: Stir in a tablespoon of butter right before serving.
- For a spicier kick: Add more cayenne pepper or a dash of hot sauce.
- Alternative thickener: If you prefer a gluten-free option, use cornstarch mixed with a little cold water instead of flour.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Serves: 4-6