Description
Luxurious crab and shrimp seafood bisque brings coastal elegance to your dining table with rich, creamy perfection. Seafood enthusiasts will savor each spoonful of this classic French-inspired comfort soup that promises warmth and indulgence.
Ingredients
Scale
Seafood:
- 0.5 pound (226 grams) shrimp, peeled and deveined
- 0.5 pound (226 grams) lump crab meat
Aromatics and Thickeners:
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
Liquids and Seasonings:
- 2 cups seafood stock
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.5 cup dry white wine
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 0.5 cup diced tomatoes (optional)
Instructions
- Melt butter in a spacious pot over medium heat, then sauté diced onions and minced garlic until they become translucent and fragrant, approximately 3-4 minutes.
- Sprinkle flour over the softened vegetables and continuously stir for 1-2 minutes to create a smooth roux, eliminating any raw flour taste.
- Gradually incorporate seafood stock, white wine, tomato paste, and Worcestershire sauce, whisking consistently to prevent lumps and create a harmonious blend.
- Allow the mixture to simmer gently for 5 minutes, enabling the flavors to meld and develop a rich, complex profile.
- Pour in heavy cream, milk, Old Bay seasoning, paprika, cayenne pepper, salt, and black pepper, stirring thoroughly to integrate all ingredients.
- Reduce heat and let the bisque simmer for 10 minutes, allowing the liquid to thicken and seasonings to infuse deeply.
- Carefully fold shrimp and crab meat into the simmering liquid, cooking for 5-7 minutes until seafood turns opaque and is fully cooked.
- Remove from heat, stir in freshly chopped parsley, and taste to adjust seasonings if necessary.
- Ladle the bisque into warm bowls, garnishing with additional parsley or a delicate cream drizzle before serving immediately.
Notes
- Use fresh seafood for the best flavor and texture, ensuring shrimp and crab are at peak quality.
- Slowly whisk stock to prevent lumps and create a smooth, velvety base for the bisque.
- Control spice levels by adjusting cayenne pepper to suit different taste preferences.
- Consider low-fat alternatives like half-and-half or whole milk for a lighter version of the bisque.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 24
- Calories: 269
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 145 mg