Description
Crab and Shrimp Bisque is a velvety, seafood-rich dish that brings the flavors of the ocean right to your table. Whether you’re seeking comfort food or an elegant starter for a dinner party, this creamy bisque is a perfect choice. It’s rooted in coastal cuisine, often seen as a luxurious treat because of the sweet, tender crab and shrimp.
Ingredients
- Shrimp: Use fresh or frozen, peeled, and deveined shrimp for ease of preparation. Shrimp adds a sweet, briny flavor to the bisque.
- Lump Crab Meat: Fresh or canned lump crab meat is the star of this bisque, lending its delicate sweetness and luxurious texture to the dish.
- Butter: This is the foundation of the bisque’s creamy texture. It enriches the broth and complements the seafood.
- Vegetables (Onion, Garlic, Celery, Carrots): These form the aromatic base, creating a rich and flavorful broth to carry the seafood.
- Tomato Paste: Provides a slight acidity and a touch of sweetness to balance out the cream and seafood.
- Flour: Used to create a roux with the butter, thickening the bisque to the perfect consistency.
- Seafood Stock: Using seafood stock enhances the ocean-like flavor of the bisque. If unavailable, vegetable stock can be substituted, but seafood stock is recommended.
- Heavy Cream & Half-and-Half: These give the bisque its signature rich and smooth consistency. You can adjust the ratio depending on how creamy you like your bisque.
- Old Bay Seasoning & Paprika: Old Bay adds the perfect touch of spice and seafood-friendly herbs, while paprika brings a hint of smokiness.
- Salt and Pepper: Simple seasonings that allow the seafood to shine without overwhelming the dish.
Instructions
- Prepare the Aromatic Base: Begin by sautéing finely diced onions, garlic, celery, and carrots in a large pot with melted butter. Cook them over medium heat until soft and fragrant, about 5-7 minutes. This forms the flavorful base for the bisque.
- Create the Roux: Once the vegetables are soft, stir in the flour and cook for an additional 2 minutes, stirring constantly to form a roux. The flour will thicken the bisque, so it’s important not to skip this step.
- Add Tomato Paste and Stock: Next, stir in the tomato paste, ensuring it’s well mixed with the roux, then gradually add the seafood stock. Stir continuously to avoid lumps. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
- Blend and Strain: Carefully blend the bisque using an immersion blender until smooth. Alternatively, you can transfer it in batches to a blender. For an extra smooth texture, strain the bisque through a fine mesh sieve.
- Add Cream and Seasonings: Return the bisque to the pot and stir in the heavy cream and half-and-half. Season with Old Bay, paprika, salt, and pepper to taste. Heat the bisque until just simmering—do not boil.
- Add Crab and Shrimp: Gently fold in the crab meat and shrimp, cooking for an additional 5-7 minutes until the shrimp are pink and cooked through, and the crab is warmed.
- Serve: Ladle the Crab and Shrimp Bisque into bowls, garnishing with fresh parsley or a sprinkle of paprika for a pop of color. Serve hot, ideally with crusty bread on the side for dipping.
Notes
For an even more indulgent experience, you can serve this Crab and Shrimp Bisque with a side of garlic butter toast or cheesy crostini. It’s also a great recipe for entertaining since it can be made in advance, and the final result always impresses guests.