My grandma's version of this soup was simply the best. Haven't found any version better than this one!.
This Crab and Shrimp Seafood Bisque captures the essence of the sea with its rich, velvety texture and delicate seafood flavors. A perfect dish for special occasions or a cozy meal, this bisque combines the luxurious taste of crab and shrimp with a creamy, satisfying broth.
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.
Notes
For a lighter bisque, substitute heavy cream with half-and-half or a blend of milk and Greek yogurt. To freeze, prepare the bisque base without seafood and add the seafood upon reheating.
Nutrition
Serving: 240gCalories: 380kcal
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