Creamy Crab and Shrimp Seafood Bisque

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Creamy Crab and Shrimp Seafood Bisque

This rich, velvety bisque is packed with tender shrimp, delicate crab meat, and an aromatic medley of vegetables and spices. Perfect for a cozy dinner or an elegant starter, it’s sure to impress your guests.

Ingredients

Seafood:

  • 1 lb shrimp, peeled, deveined, and tails removed
  • 1 lb crab meat (fresh, canned, or imitation)

For the base:

  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 celery stalks, finely chopped
  • 1 carrot, peeled and finely chopped

For the broth:

  • 1/4 cup all-purpose flour
  • 4 cups seafood or chicken broth (preferably seafood for enhanced flavor)
  • 1 cup heavy cream
  • 1 cup whole milk (or half-and-half for a richer taste)
  • 1/4 cup dry white wine (Sauvignon Blanc or Chardonnay work well)
  • 2 tbsp tomato paste

Spices and seasonings:

  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust to spice preference)
  • Salt and black pepper to taste

For garnish:

  • Fresh parsley, finely chopped
  • Optional: crusty bread or crackers for serving

Instructions

1. Sauté the vegetables:

  • In a large, heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrot. Sauté for 5-7 minutes until softened and aromatic.

2. Create the roux:

  • Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color. This step develops a nutty flavor and thickens the bisque.

3. Build the broth:

  • Slowly pour in the seafood (or chicken) broth while whisking continuously to prevent lumps. Add the cream, milk, white wine, and tomato paste, stirring until combined.

4. Season the bisque:

  • Drop in the bay leaf and stir in the smoked paprika, cayenne pepper, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Let the bisque simmer uncovered for 15 minutes, allowing the flavors to meld.

5. Cook the seafood:

  • Add the shrimp and crab meat to the simmering bisque. Cook for 5-7 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them, as this can make the shrimp rubbery.

6. Blend the bisque (optional):

  • Remove the bay leaf and discard. Use an immersion blender to puree the bisque until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup and leave some vegetables and seafood intact.

7. Final seasoning and garnish:

  • Taste the bisque and adjust the seasoning with more salt, pepper, or cayenne if desired. Ladle the hot bisque into bowls, garnish with fresh parsley, and serve immediately.

Pro Tips for Success

  1. Seafood freshness: Use fresh shrimp and crab meat whenever possible for the best flavor. If using frozen, thaw them completely and pat them dry before cooking.
  2. Custom texture: For a silky texture, strain the bisque through a fine mesh sieve after blending.
  3. Serving ideas: Pair this bisque with warm sourdough bread or garlic butter crostini to complement its creamy richness.
  4. Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the cream.

Nutrition (per serving)

  • Calories: ~320 kcal
  • Protein: 20g
  • Carbohydrates: 10g
  • Fat: 24g

This refined seafood bisque is not just a recipe—it’s a delightful culinary experience! Let me know how it turns out or if you need tips for adjusting the flavors further.

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