A creamy crab and shrimp seafood bisque is the ultimate comfort food—rich, velvety, and full of delicate seafood flavor. This dish is perfect for a special occasion or a cozy dinner. Here’s a delicious and easy recipe to make it at home:
Creamy Crab and Shrimp Seafood Bisque
Ingredients:
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For the Soup Base:
- 1 lb (450g) raw shrimp, peeled and deveined (reserve shells for stock)
- 1/2 lb (225g) lump crab meat (fresh or canned)
- 4 cups seafood stock or clam juice (you can use chicken stock as an alternative)
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, peeled and finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/4 cup dry white wine (optional, for extra flavor)
- 1 tsp paprika
- 1/2 tsp Old Bay seasoning (or any seafood seasoning)
- 1/4 tsp cayenne pepper (optional, for a little kick)
- Salt and pepper, to taste
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For the Creamy Base:
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup whole milk
- 1 tbsp tomato paste (optional, for added depth of flavor)
- 2 tbsp flour (to thicken the bisque)
- 1 tbsp fresh lemon juice
- Fresh parsley or chives, chopped (for garnish)
Instructions:
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Make the Shrimp Stock:
- If using shrimp shells, combine them with 4 cups of water in a medium pot. Bring to a boil, then reduce to a simmer for 15-20 minutes. Strain the stock and set it aside. If you don’t have shrimp shells, you can use store-bought seafood stock or clam juice.
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Cook the Vegetables:
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion, celery, and carrot. Cook, stirring occasionally, for about 5-7 minutes until the vegetables soften.
- Add the garlic and cook for another minute until fragrant.
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Add the Liquids and Seasonings:
- Stir in the white wine (if using), and cook for another 2 minutes to allow the alcohol to evaporate.
- Add the paprika, Old Bay seasoning, cayenne pepper (if using), and a pinch of salt and pepper. Stir to coat the vegetables and enhance the flavors.
- Pour in the seafood stock (or the shrimp stock you made), then bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
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Thicken the Bisque:
- In a small bowl, whisk the flour with the milk and heavy cream until smooth. Gradually add this mixture to the pot, stirring continuously to avoid lumps.
- Let the bisque simmer for an additional 5-7 minutes until it thickens up and becomes creamy.
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Add the Seafood:
- Stir in the shrimp and crab meat. Cook for 5-7 minutes, or until the shrimp turns pink and opaque. Be careful not to overcook the seafood, as it can become rubbery.
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Finish and Adjust Flavor:
- Stir in the tomato paste (if using) and fresh lemon juice. Taste the bisque and adjust seasoning with more salt, pepper, or lemon juice, if needed. If the bisque is too thick, you can add a little more seafood stock or water to reach your desired consistency.
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Serve:
- Ladle the bisque into bowls and garnish with chopped fresh parsley or chives.
- Serve with crusty bread or a side salad for a complete meal.
Tips:
- For extra flavor, you can add a splash of brandy or cognac when cooking the vegetables for a more sophisticated taste.
- If you prefer a smoother bisque, you can use an immersion blender to blend the soup before adding the seafood, or blend it in batches in a regular blender (be sure to cool it slightly before blending).
- You can substitute the shrimp and crab with other seafood like lobster or scallops if you prefer.
This creamy crab and shrimp bisque is incredibly rich and flavorful, with a perfect balance of seafood and cream. It’s sure to impress anyone you serve it to! Enjoy!
