Print

Crab and Shrimp Seafood Bisque

Crab and Shrimp Seafood Bisque
Print Recipe

This Crab and Shrimp Seafood Bisque is a rich, creamy, and comforting soup that brings the best flavors of the ocean to your table. Featuring succulent fresh crab meat and tender shrimp in a smooth velvety broth infused with aromatic herbs, a hint of spice, and smooth creaminess, this bisque is perfect for chilly evenings, special gatherings, or whenever you crave an elegant seafood dish that warms the heart and satisfies the soul.

Ingredients

Scale

Seafood

  • 8 oz fresh crab meat, roughly chopped
  • 12 large shrimp, peeled, deveined, and roughly chopped

Base

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup dry white wine
  • 4 cups fish stock or seafood broth

Finishing Ingredients

  • 1 cup heavy cream
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tbsp fresh parsley, chopped (plus extra for garnish)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 tbsp fresh lemon juice

Instructions

  1. Prepare the Seafood: Peel and devein the shrimp, then roughly chop both shrimp and crab meat into bite-sized pieces. Set aside to add later to keep the seafood tender and fresh.
  2. Sauté the Vegetables: Heat butter and olive oil in a large pot over medium heat. Add chopped onion, celery, and carrots and cook until softened and fragrant, about 5-7 minutes. Stir in minced garlic and sauté for an additional minute.
  3. Develop the Base: Stir in tomato paste and cook for 2 minutes to deepen its flavor. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom, then let the wine reduce by half to concentrate the taste.
  4. Add Stock and Simmer: Pour in the fish stock or seafood broth, add fresh thyme sprigs and bay leaf. Bring to a gentle simmer and allow the flavors to meld for about 20 minutes.
  5. Blend the Soup: Remove the thyme and bay leaf, then use an immersion blender or transfer half of the soup to a blender and puree until smooth. Return the blended mixture to the pot to achieve a creamy texture without chunks.
  6. Finish with Cream and Seafood: Stir in the heavy cream and season with salt, pepper, and cayenne pepper to taste. Add the prepared crab and shrimp, warming them through gently without overcooking.
  7. Brighten with Lemon: Just before serving, squeeze in fresh lemon juice to brighten the flavors and balance the creaminess.

Notes

  • Use fresh crab and shrimp for the best flavor and texture.
  • Add seafood at the very end to avoid overcooking and rubbery texture.
  • Simmer gently to develop complex flavors without breaking down ingredients.
  • Lemon juice cuts through the richness and keeps the bisque vibrant.
  • Bisque flavors deepen if made a day in advance and reheated gently.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze bisque (without cream) for up to 2 months; add cream when reheating.
  • Reheat gently on low heat and stir frequently to prevent cream curdling.

Nutrition

Keywords: seafood bisque, crab bisque, shrimp bisque, creamy seafood soup, comfort food, seafood recipe

Find it online: https://sophiemelody.com/crab-and-shrimp-seafood-bisque/