Imagine a dish that embodies the essence of elegance and comfort in a single spoonful—a rich and velvety bisque, infused with the delicate sweetness of crab and shrimp, set against a backdrop of aromatic vegetables and creamy goodness. This Crab and Shrimp Seafood Bisque is that dish, capturing the sophistication of fine dining while being delightfully accessible for any home cook.
My love for seafood bisque began during a family vacation in the coastal town of Charleston. We dined at a quaint restaurant overlooking the harbor, where I tasted a bisque so sumptuous and velvety it felt like a warm embrace. The layers of flavor—sweet crab, tender shrimp, and a creamy, slightly spicy broth—made a lasting impression. It was the kind of dish that made you savor every bite, a true celebration of seafood and culinary craftsmanship.
This recipe for Crab and Shrimp Seafood Bisque brings that unforgettable experience right to your kitchen. It’s perfect for a special occasion or a comforting meal on a chilly evening. With a harmonious blend of ingredients and straightforward steps, it’s a dish that can impress your guests or bring joy to a quiet dinner at home.
Ingredients
Olive oil: 1 tablespoon
Onion: 1/2 cup, finely chopped
Celery: 1/4 cup, finely chopped
Carrot: 1/4 cup, finely chopped
Garlic cloves: 2, minced
Tomato paste: 2 tablespoons
Paprika: 1 teaspoon
Cayenne pepper: 1/4 teaspoon (optional, for a spicy kick)
Salt: to taste
Black pepper: to taste
All-purpose flour: 1/4 cup
Seafood or chicken broth: 4 cups
Heavy cream: 1 cup
Cooked crab meat: 1/2 pound, shells removed
Cooked shrimp: 1/2 pound, peeled, deveined, and chopped
Sherry: 2 tablespoons (optional)
Fresh herbs: for garnish (e.g., parsley, chives, or dill)
Instructions
Preparing the Base
Heat Olive Oil:
In a large pot, heat 1 tablespoon of olive oil over medium heat. The oil should shimmer but not smoke. This is your base for sautéing the vegetables, which will infuse the bisque with flavor.
Sauté Vegetables:
Add 1/2 cup finely chopped onion, 1/4 cup finely chopped celery, and 1/4 cup finely chopped carrot to the pot. Sauté the vegetables for about 5 minutes, stirring occasionally, until they are softened and aromatic. The onion should turn translucent, and the carrot should lose its raw edge.
Add Garlic:
Stir in 2 minced garlic cloves and cook for an additional minute. Garlic cooks quickly, so keep an eye on it to avoid burning. The goal is to release its fragrant aroma without browning.
Incorporate Tomato Paste and Spices:
Stir in 2 tablespoons of tomato paste, 1 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper (if using). Season with salt and black pepper to taste. Cook the mixture for 2 minutes, stirring constantly. The tomato paste should darken slightly and blend well with the spices, creating a deep, rich base for the bisque.
Add Flour:
Sprinkle 1/4 cup of all-purpose flour over the vegetable mixture. Stir well to combine, ensuring the flour is fully incorporated. This step is crucial for thickening the bisque. Cook for another minute, allowing the flour to cook out and form a roux with the oil and tomato paste.
Creating the Bisque
Add Broth:
Gradually add 4 cups of seafood or chicken broth to the pot, stirring continuously to prevent lumps. The broth will loosen the mixture and start to form the soup base. Bring the mixture to a gentle simmer.
Simmer:
Reduce the heat and let the bisque simmer on low for about 10 minutes. Stir occasionally to ensure nothing sticks to the bottom of the pot. This simmering time allows the flavors to meld and the soup to thicken slightly.
Blend the Bisque:
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender. Blend until the bisque is completely smooth and creamy, then return it to the pot.
Finishing Touches
Add Cream:
Stir in 1 cup of heavy cream, which will enrich the bisque and give it a luxurious, creamy texture. Allow the bisque to simmer gently for another 10 minutes. Avoid boiling the soup after adding the cream to prevent curdling.
Add Seafood:
Gently fold in 1/2 pound of cooked crab meat and 1/2 pound of cooked shrimp. If using, add 2 tablespoons of sherry for a subtle depth of flavor. Simmer for about 5 minutes or until the seafood is heated through. Keep the heat low to maintain the creamy texture and avoid overcooking the seafood.
Adjust Seasoning:
Taste the bisque and adjust the seasoning with additional salt and black pepper if needed. This step ensures the final dish is perfectly seasoned and balanced.
Serving
Garnish and Serve:
Ladle the bisque into bowls and garnish with fresh herbs of your choice. Parsley, chives, or dill work beautifully and add a fresh, vibrant touch. Serve hot with crusty bread or a light salad for a complete meal.
Variations and Substitutions
Seafood Variations: Feel free to substitute or add other seafood such as lobster, scallops, or clams. Adjust the cooking time based on the type and size of the seafood used.
Spice Level: Adjust the amount of cayenne pepper based on your spice preference. You can omit it entirely for a milder bisque or add more for extra heat.
Cream Alternatives: For a lighter version, substitute the heavy cream with half-and-half or whole milk. Keep in mind that this will alter the richness and creaminess of the bisque.
Broth Options: Use vegetable broth for a pescatarian version or if you prefer a less intense flavor.
Conclusion
This Crab and Shrimp Seafood Bisque is a testament to the art of comfort food. It’s a dish that marries elegance with simplicity, offering a rich and velvety texture that makes each spoonful a delight. The combination of sweet crab, tender shrimp, and a creamy, spiced broth creates a symphony of flavors that’s perfect for special occasions or a cozy night in. Whether you’re hosting a dinner party or enjoying a quiet evening, this bisque promises to be a crowd-pleaser and a heartwarming choice. Savor the warmth and richness of this dish, and let it bring a touch of luxury to your everyday dining.
Crab and Shrimp Seafood Bisque Recipe
Ingredients
- 1 tablespoon olive oil
- ½ cup onion finely chopped
- ¼ cup celery finely chopped
- ¼ cup carrot finely chopped
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper optional, for a spicy kick
- Salt to taste
- Black pepper to taste
- ¼ cup all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- ½ pound cooked crab meat shells removed
- ½ pound cooked shrimp peeled, deveined, and chopped
- 2 tablespoons sherry optional
- Fresh herbs for garnish (e.g., parsley, chives, or dill)
Instructions
- Heat Olive Oil: In a large pot, heat olive oil over medium heat until shimmering.
- Sauté Vegetables: Add finely chopped onion, celery, and carrot; sauté for 5 minutes until softened and aromatic.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Incorporate Tomato Paste and Spices: Stir in tomato paste, paprika, cayenne pepper, salt, and black pepper; cook for 2 minutes.
- Add Flour: Sprinkle flour over the mixture and stir to combine; cook for 1 minute to form a roux.
- Add Broth: Gradually add broth, stirring continuously to prevent lumps, and bring to a gentle simmer.
- Simmer: Reduce heat and let the bisque simmer for 10 minutes, stirring occasionally.
- Blend the Bisque: Use an immersion blender to puree the soup until smooth, or blend in batches using a standard blender.
- Add Cream: Stir in heavy cream and simmer gently for 10 minutes, avoiding boiling.
- Add Seafood: Fold in cooked crab meat, shrimp, and sherry; simmer for 5 minutes until heated through.
- Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Ladle bisque into bowls, garnish with fresh herbs, and serve hot.
Notes
- Seafood Variations: Substitute or add lobster, scallops, or clams, adjusting the cooking time as needed.
- Spice Level: Adjust cayenne pepper for preferred heat level or omit for a milder bisque.
- Cream Alternatives: Use half-and-half or whole milk for a lighter version, though the bisque will be less rich.
- Broth Options: Substitute with vegetable broth for a pescatarian-friendly version.
Nutrition
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