This
There’s a unique magic to seafood bisque, a dish that perfectly captures the essence of the sea in every spoonful. Growing up, my family had a tradition of preparing a special seafood bisque for festive gatherings and chilly evenings. The rich, velvety texture of the bisque, combined with the delicate flavors of crab and shrimp, made it a standout centerpiece at any meal. The aroma of sautéed vegetables and the depth of the seafood flavor always made the kitchen feel like a cozy haven of comfort and luxury.
This Crab and Shrimp Seafood Bisque recipe is inspired by those treasured memories, crafted to deliver the same sense of indulgence and satisfaction that made our family gatherings so special. It’s a dish that effortlessly combines elegance with hominess, making it perfect for both everyday enjoyment and festive occasions. Whether you’re hosting a dinner party or simply seeking a comforting meal, this bisque promises to impress with its creamy richness and delightful seafood flavor.
Ingredients
1 tablespoon olive oil
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for a spicy kick)
Salt and black pepper, to taste
1/4 cup all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1/2 pound cooked crab meat, shells removed
1/2 pound cooked shrimp, peeled, deveined, and chopped
2 tablespoons sherry (optional)
Fresh herbs for garnish
Instructions
1. Prepare the Aromatic Base
Heat the Olive Oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. This initial step is crucial as it will infuse the oil with the flavors of the vegetables and aromatics.
Sauté Vegetables: Add 1/2 cup of finely chopped onion, 1/4 cup of finely chopped celery, and 1/4 cup of finely chopped carrot to the pot. Sauté the vegetables, stirring occasionally, until they become softened and fragrant, which should take about 5 minutes.
Add Garlic: Stir in 2 minced garlic cloves and cook for an additional minute. Garlic adds a lovely depth of flavor that complements the sweetness of the crab and shrimp.
2. Build the Flavor Profile
Incorporate Tomato Paste: Add 2 tablespoons of tomato paste to the pot. This will give the bisque a rich, slightly tangy undertone. Stir the tomato paste into the vegetables and cook for 2 minutes, allowing it to caramelize and enhance its flavor.
Season the Base: Stir in 1 teaspoon of paprika and 1/4 teaspoon of cayenne pepper if you prefer a bit of heat. Season with salt and black pepper to taste. The paprika adds a warm, smoky flavor, while the cayenne provides a subtle kick.
3. Create the Thickening Base
Add Flour: Sprinkle 1/4 cup of all-purpose flour over the mixture, stirring constantly. This step is essential for thickening the bisque and giving it that luxurious, creamy texture. Cook for another minute to ensure the flour is well incorporated and to eliminate the raw flour taste.
4. Incorporate the Broth
Gradually Add Broth: Slowly add 4 cups of seafood or chicken broth to the pot, stirring continuously to prevent lumps from forming. The broth will create the base of your bisque, blending with the flour and vegetable mixture to form a smooth, flavorful soup.
Simmer: Reduce the heat and let the soup simmer on low for 10 minutes, stirring occasionally. This allows the flavors to meld together and the soup to begin thickening.
5. Blend the Soup
Puree the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a standard blender. Pureeing the soup gives it that classic bisque texture—silky and refined.
6. Finish the Bisque
Add Heavy Cream: Stir in 1 cup of heavy cream, which will enrich the bisque and give it a velvety consistency. Simmer for an additional 10 minutes, allowing the bisque to thicken slightly.
Incorporate Seafood: Gently stir in 1/2 pound of cooked crab meat and 1/2 pound of cooked shrimp. If you’re using sherry, add 2 tablespoons now. The sherry adds a subtle depth of flavor that enhances the overall richness of the bisque. Continue to simmer for 5 minutes, or until the seafood is heated through. Keep the heat low to prevent the cream from curdling.
Adjust Seasoning: Taste the bisque and adjust seasoning with additional salt and black pepper as needed.
7. Garnish and Serve
Garnish: Ladle the bisque into bowls and garnish with fresh herbs of your choice. Fresh parsley or chives work beautifully, adding a touch of color and a burst of freshness.
Serve: Enjoy the bisque hot, paired with crusty bread or a light salad. It’s a delightful starter for a special meal or a satisfying main course on its own.
Variations & Tips
Spice Level: Adjust the amount of cayenne pepper to your taste. For a milder bisque, omit it entirely or use just a pinch.
Vegetable Additions: For added texture and flavor, consider incorporating other vegetables such as diced bell peppers or leeks.
Seafood Alternatives: If crab or shrimp is not available, you can use other seafood like lobster or scallops. Adjust the cooking time accordingly based on the type of seafood used.
Cream Alternatives: For a lighter version, you can substitute heavy cream with half-and-half or a blend of milk and Greek yogurt. Keep in mind that this may affect the richness and texture of the bisque.
Make Ahead: This bisque can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the cream.
Freezing: If you wish to freeze the bisque, do so before adding the seafood. Freeze the bisque base and then add the seafood when reheating.
Conclusion
Crab and Shrimp Seafood Bisque is more than just a soup; it’s an experience that brings together the delicate flavors of the ocean in a creamy, comforting dish. Each spoonful is a testament to the art of creating a rich, luxurious bisque that is both satisfying and sophisticated. Whether you’re enjoying it as a starter at a fancy dinner or as a hearty meal on a cozy evening, this bisque is sure to impress with its depth of flavor and elegant presentation.
The process of making this bisque, from sautéing the aromatic vegetables to the final touch of fresh herbs, is as enjoyable as the dish itself. It’s a recipe that not only fills the belly but also warms the heart, making every meal feel like a special occasion. So, gather your ingredients, savor the process, and delight in the ultimate comfort food experience that is Crab and Shrimp Seafood Bisque.
My grandma’s version of this soup was simply the best. Haven’t found any version better than this one!.
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
- Salt and 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 parsley or chives for garnish
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add ½ cup finely chopped onion, ¼ cup finely chopped celery, and ¼ cup finely chopped carrot. Sauté for about 5 minutes, until softened and fragrant.
- Stir in 2 minced garlic cloves and cook for 1 minute.
- Add 2 tablespoons tomato paste, 1 teaspoon paprika, and ¼ teaspoon cayenne pepper (if using). Season with salt and black pepper to taste. Cook for 2 minutes, stirring frequently.
- Sprinkle ¼ cup all-purpose flour over the mixture, stirring constantly. Cook for 1 minute to incorporate.
- Gradually add 4 cups seafood or chicken broth, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree.
- Stir in 1 cup heavy cream and simmer for an additional 10 minutes to thicken slightly.
- Gently add ½ pound cooked crab meat and ½ pound cooked shrimp. Stir in 2 tablespoons sherry (if using). Simmer for 5 minutes until the seafood is heated through.
- Ladle the bisque into bowls and garnish with fresh parsley or chives.
- Serve hot, paired with crusty bread or a light salad.
