Description
This Creamy Crab and Shrimp Seafood Bisque is a luscious and comforting soup featuring tender chunks of shrimp and lump crab meat in a rich, flavorful broth. Made with a blend of seafood stock, heavy cream, and aromatic seasonings like Old Bay and smoked paprika, this bisque offers a velvety texture and a harmonious balance of savory and subtle spice. Perfect for a special dinner or cozy meal, it is garnished with fresh parsley and fresh lemon juice for brightness.
Ingredients
Scale
Seafood
- 8 ounces raw shrimp, peeled, deveined, and chopped
- 8 ounces lump crab meat, picked over for shells
Base and Aromatics
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
Liquids and Seasonings
- 3 cups seafood stock
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon tomato paste
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Aromatics: Heat the butter and olive oil in a large pot over medium heat. Add the finely diced onion and celery, cooking for 4 to 5 minutes until they soften and become translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- Create Roux: Sprinkle the all-purpose flour over the vegetables and cook for 1 minute, stirring constantly to form a roux that will thicken the bisque.
- Add Stock and Seasonings: Gradually whisk in the seafood stock, ensuring no lumps form. Stir in the tomato paste, Old Bay seasoning, smoked paprika, salt, and black pepper.
- Simmer: Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally until slightly thickened.
- Add Cream and Milk: Stir in the heavy cream and whole milk until fully combined, creating a creamy base.
- Cook Shrimp: Add the chopped shrimp and cook for 3 to 4 minutes, until the shrimp turn pink and are cooked through.
- Incorporate Crab: Gently fold in the lump crab meat and simmer the bisque for an additional 2 minutes to warm the crab without breaking it apart.
- Finish: Stir in the fresh lemon juice, adjust seasoning to taste if needed, then remove the pot from heat.
- Serve: Ladle the bisque into bowls and garnish with freshly chopped parsley. Serve hot and enjoy.
Notes
- For a smoother texture, blend half of the bisque before adding the seafood.
- For added richness, substitute lobster stock for the seafood stock.
- Add a pinch of cayenne pepper for a subtle spicy kick.
