by: admindz

Crab and shrimp seafood bisque

Crab and shrimp seafood bisque

Okay, friends, I have to tell you—this crab and shrimp bisque is my kitchen’s little secret weapon when I want to impress without stressing. Creamy, rich, and packed with sweet seafood goodness, it feels fancy but comes together in a snap. Imagine the smell of buttery, garlicky shrimp mingling with a silky, tomato-laced broth that just wraps around you like a warm hug. If you’ve ever been intimidated by “bisque,” don’t be! I’ll walk you through every delicious step so you get those deep, layered flavors without fuss. Plus, I’ll share my go-to tip for keeping the shrimp tender and the crab perfectly cooked. Ready to dive in? Let’s make magic happen in your pot tonight.

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Ingredients

For the Main Dish:

  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup celery, finely chopped
  • 1/2 cup carrot, finely chopped
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour
  • 4 cups seafood stock (or clam juice + water)
  • 1 cup heavy cream
  • 8 oz cooked shrimp, peeled and deveined
  • 6 oz lump crab meat, picked over for shells
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional, for a little heat)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp dry white wine (optional but recommended)
  • Fresh parsley, chopped, for garnish

How I Make It

Step 1:

Start by melting the butter in a large heavy-bottomed pot over medium heat. Toss in the onion, celery, and carrot and cook until they soften and start to turn golden—about 5 minutes. This is where those lovely natural sugars develop!

Step 2:

Stir in the garlic and tomato paste and let it cook for another 2 minutes. The tomato paste deepens the color and adds a nice tang. Sprinkle the flour over the veggies and stir constantly for 1-2 minutes to cook out the raw flour taste. This step creates a velvety base for your bisque.

Step 3:

Slowly pour in the seafood stock while whisking to prevent lumps. Bring this to a gentle simmer and cook for 10 minutes, stirring occasionally, so the flavors meld and the mixture thickens slightly.

Step 4:

Reduce heat to low and stir in the heavy cream, white wine, smoked paprika, and cayenne pepper. Season with salt and pepper. Let the bisque simmer quietly—do not boil vigorously or cream might separate.

Step 5:

Gently add the shrimp and crab meat, and warm through for 3-4 minutes. Be careful here—shrimp cooks fast and can turn rubbery if overdone. Keep it tender and sweet!

Step 6:

Give the bisque a final taste and adjust seasoning. Serve hot, garnished with fresh parsley and maybe a crusty bread on the side to soak up all that luscious broth.

Variations & Tips

  • Use lobster meat instead of crab for an even richer bisque.
  • If you like it smoother, blend the soup before adding the shrimp and crab.
  • Swap seafood stock with chicken broth in a pinch, but it’ll be less briny.
  • For a lighter version, substitute half the cream with whole milk or half-and-half.
  • To keep shrimp from turning tough, add them at the very last minute off the heat.
  • Garnish with a drizzle of sherry or a squeeze of lemon juice for extra brightness.

How I Like to Serve It

This bisque is perfect for a chilly fall evening when you want something cozy but special. I love pairing it with a crisp green salad and freshly baked garlic bread. It also makes an elegant first course for a holiday dinner or a casual weekend supper with friends—just add a chilled glass of white wine!

Notes

  • Store leftovers covered in the fridge for up to 2 days; reheat gently on the stove to avoid curdling.
  • If crab meat is scarce or pricey, canned lump crab works fine—just drain it well.

Closing: This crab and shrimp bisque is my go-to for bringing warmth and delight to the table, every single time.