Creamy Crab and Shrimp Seafood Bisque Recipe

Seafood bisque is a luxurious, creamy soup that delivers rich flavors of the ocean in every spoonful. This Creamy Crab and Shrimp Seafood Bisque is perfect for impressing guests or indulging in a comforting, restaurant-quality dish at home. With tender shrimp, succulent crab, and a velvety, buttery broth, this bisque is packed with flavor and warmth. Follow this detailed guide, complete with time and temperature specifications, to achieve the perfect consistency and taste.

Ingredients

Seafood and Stock:

• 1 lb shrimp (peeled and deveined, tails removed)
• 1/2 lb lump crab meat
• 4 cups seafood stock (or substitute with chicken stock)
• 1/2 cup dry white wine
• 1 bay leaf

Bisque Base:

• 3 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 1 small carrot, finely chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/4 cup all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste

Garnish and Finishing Touches:

• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1/2 cup grated Parmesan cheese (optional)
• Crusty bread for serving

Step-by-Step Cooking Instructions

Step 1: Sauté the Aromatics (10 minutes, Medium Heat)

1. In a large pot or Dutch oven, melt 3 tbsp of butter over medium heat.
2. Add the chopped onion, celery, and carrot and sauté for about 5 minutes, until softened.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Add the tomato paste and stir well, allowing it to cook for 3 minutes, which deepens the flavor.

Step 2: Build the Base and Simmer (30 minutes, Medium-Low Heat)

1. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste.
2. Slowly pour in the white wine, stirring constantly to prevent lumps.
3. Add the seafood stock and bay leaf, then bring to a simmer over medium heat.
4. Let the bisque simmer for 15 minutes to develop the flavors, stirring occasionally.

Step 3: Blend for a Silky Texture (5 minutes, Low Heat)

1. Remove the bay leaf.
2. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a regular blender.)

Step 4: Cook the Seafood (10 minutes, Medium-Low Heat)

1. Return the pureed soup to medium-low heat and stir in the heavy cream and whole milk.
2. Add the shrimp and cook for 3-4 minutes until they turn pink and opaque.
3. Gently stir in the crab meat and cook for another 2 minutes.
4. Season with smoked paprika, cayenne pepper (if using), salt, and black pepper to taste.

Step 5: Final Touches and Serving (5 minutes, Low Heat)

1. Stir in the lemon juice and half the chopped parsley.
2. If desired, mix in grated Parmesan cheese for extra richness.
3. Ladle the bisque into bowls and garnish with the remaining parsley.
4. Serve hot with crusty bread on the side.

Tips for the Perfect Seafood Bisque

• Use fresh seafood: Fresh shrimp and crab provide the best flavor, but frozen works in a pinch.
• Don’t overcook the shrimp: Overcooked shrimp become rubbery, so keep an eye on them.
• For an extra rich bisque: Add 2 tbsp of cognac or brandy when deglazing with white wine.
• Make it ahead: The flavors deepen overnight, so feel free to make this bisque a day in advance and reheat gently before serving.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Not recommended due to the dairy content, which may separate upon thawing.
• Reheating: Warm gently over low heat, stirring occasionally to prevent curdling. Do not boil.

Pairing Suggestions

• Wine: A crisp Chardonnay or Sauvignon Blanc pairs beautifully with the creamy seafood bisque.
• Bread: Serve with toasted baguette slices or garlic bread for a satisfying meal.
• Salad: A light arugula or citrus salad balances the richness of the bisque.

Enjoy this Creamy Crab and Shrimp Seafood Bisque, a restaurant-worthy dish made with love in your own kitchen