Creamy Crab and Shrimp Seafood Bisque
Tags: Crab Dinner Seafood Soup
Yield: 4
- 1/2 lb fresh or canned lump crab meat: Provides a sweet, delicate flavor and tender texture.
- 1/2 lb large shrimp, peeled and deveined: Adds a succulent, juicy bite to the bisque.
- 4 tablespoons unsalted butter: Adds richness and helps to sauté the vegetables.
- 1 medium onion, finely chopped: Forms the flavorful base of the bisque.
- 2 celery stalks, finely chopped: Adds depth and a slight crunch to the soup.
- 1 large carrot, finely chopped: Brings a natural sweetness and vibrant color.
- 2 cloves garlic, minced: Infuses the bisque with a subtle, aromatic flavor.
- 1/4 cup all-purpose flour: Helps to thicken the bisque, giving it a velvety texture.
- 1/2 cup dry sherry: Adds a hint of sweetness and complexity to the broth.
- 4 cups seafood stock or chicken broth: The base of the soup, enriched with seafood flavor.
- 1 cup heavy cream: Creates the luxurious, creamy texture that defines a bisque.
- 1 teaspoon Old Bay seasoning: Adds a classic seafood flavor with a touch of spice.
- 1 bay leaf: Infuses the soup with subtle, earthy notes.
- Salt and pepper to taste: Essential for balancing the flavors.
- 2 tablespoons fresh parsley, chopped (for garnish): Adds a pop of color and freshness.
- 1 tablespoon tomato paste
- Prepare the Vegetables
- Begin by finely chopping the onion, celery, and carrot. These vegetables will form the aromatic base of your bisque, contributing to its rich flavor.
- Cook the Vegetables
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional 1-2 minutes.
- Make the Roux
- Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook the flour and vegetable mixture for 2-3 minutes, stirring constantly, until the flour is lightly browned. This step thickens the bisque and adds a nutty flavor.
- Add the Sherry and Stock
- Slowly pour in the sherry, stirring to deglaze the pot and lift any browned bits from the bottom. Allow the sherry to simmer for 2-3 minutes until slightly reduced.
- Gradually add the seafood stock or chicken broth, stirring continuously to ensure a smooth consistency. Add the tomato paste, bay leaf, and Old Bay seasoning, then bring the mixture to a gentle simmer. Let it simmer for 15-20 minutes to allow the flavors to meld.
- Blend the Bisque
- Remove the bay leaf and carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot to blend the bisque until smooth and creamy. Return the blended soup to the pot.
- Add the Seafood and Cream
- Stir in the heavy cream and bring the bisque to a gentle simmer over low heat. Add the shrimp and cook for 3-5 minutes, until they are pink and opaque.
- Gently fold in the lump crab meat, being careful not to break up the crab too much. Allow the bisque to heat through for an additional 2-3 minutes. Taste and adjust the seasoning with salt and pepper if needed.
- Serve and Garnish
- Ladle the hot bisque into bowls and garnish with freshly chopped parsley. For an extra touch, you can also add a sprinkle of additional Old Bay seasoning or a drizzle of extra cream.
