Creamy Crab and Shrimp Seafood Bisque

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Seafood Bisque:
1/2 pound shrimp, peeled and deveined
1/2 pound crab meat, preferably lump
2 tablespoons butter
1 onion, finely chopped
1 carrot, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1/4 cup tomato paste
3 cups seafood or fish broth
1 cup heavy cream
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped, for garnish
For Thickening:
2 tablespoons all-purpose flour

Directions

Prepare the Seafood:
Cook the shrimp in a pot of boiling water for 2-3 minutes until they turn pink and opaque.
Remove the shrimp, let them cool, then chop roughly. Set aside.
Sauté Vegetables:
In a large pot, melt the butter over medium heat.
Add the finely chopped onion, carrot, celery, and minced garlic.
Cook until the vegetables are softened, about 5-7 minutes.
Add Flavor Base:
Stir in the tomato paste, paprika, and dried thyme.
Cook for an additional 2 minutes, allowing the flavors to meld
Make the Bisque:
Sprinkle the flour over the vegetables and stir to combine, creating a roux.
Gradually add the seafood broth, stirring continuously to avoid lumps.
Bring the mixture to a simmer, then reduce the heat and let it simmer gently for 20 minutes, allowing the flavors to develop.
Add Seafood and Cream:
Add the chopped shrimp and lump crab meat to the pot.
Pour in the heavy cream and stir to combine, creating a rich and creamy bisque.
Cook for an additional 5 minutes, or until the seafood is heated through.
Adjust the seasoning with salt and pepper to taste.
Serve:
Ladle the bisque into warm bowls.
Garnish with freshly chopped parsley for a pop of color and flavor.
This Creamy Crab and Shrimp Seafood Bisque is more than just a soup—it’s a luxurious experience in a bowl.