CRAB AND SHRIMP SEAFOOD BISQUE

Here is a rich, luxurious, and restaurant-quality recipe for Crab and Shrimp Seafood Bisque. This creamy, elegant soup is perfect for a special occasion or when you want to treat yourself.

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🦀🍤 Crab and Shrimp Seafood Bisque

Creamy, indulgent, and packed with sweet seafood flavor. This classic bisque is smoother than a chowder and deeply aromatic.

Prep time: 20 mins | Cook time: 45 mins | Serves: 4-6

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📝 Ingredients

For the Seafood & Broth:

• 8 oz (225g) raw shrimp, peeled and deveined (reserve shells)

• 8 oz (225g) lump crab meat, picked over for shells

• 4 cups seafood stock (or chicken stock)

• 2 tbsp olive oil or butter

For the Aromatics & Base:

• 1 medium onion, finely chopped

• 2 celery stalks, finely chopped

• 1 carrot, finely chopped

• 3 garlic cloves, minced

• 2 tbsp tomato paste

• ¼ cup (30g) all-purpose flour

For Flavor & Creaminess:

• ½ cup (120ml) dry sherry or white wine (optional, but recommended)

• 1 cup (240ml) heavy cream

• 1 bay leaf

• 1 tsp Old Bay seasoning

• ½ tsp paprika (smoked paprika is excellent here)

• Salt and white pepper to taste (black pepper is fine)

For Garnish:

• Fresh parsley or chives, chopped

• A dash of paprika or Old Bay

• A drizzle of sherry or cream

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👩‍🍳 Instructions

1. Create a Rich Seafood Base (The Secret Step!)

1. In a medium pot, heat 1 tbsp of oil over medium heat. Add the reserved shrimp shells and cook, stirring, for 5-7 minutes until pink and fragrant.

2. Pour in the seafood stock, bring to a boil, then reduce heat and simmer for 15 minutes. Strain the stock through a fine-mesh sieve, pressing on the shells to extract all the flavor. Discard the shells. You now have a supercharged seafood stock.

2. Sauté Aromatics

1. In a large pot or Dutch oven, heat the remaining 1 tbsp of oil/butter over medium heat.

2. Add the onion, celery, and carrot. Cook for 6-8 minutes until softened.

3. Add the garlic and tomato paste and cook for 1 more minute.

3. Make the Roux

1. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes. This cooks out the raw flour taste.

4. Build the Bisque

1. Deglaze the pot by pouring in the sherry (or wine), scraping up any browned bits from the bottom. Let it reduce by half.

2. Gradually whisk in the strained seafood stock to avoid lumps.

3. Add the bay leaf, Old Bay, and paprika. Bring to a simmer and cook for 15 minutes to let the flavors meld.

5. Purée and Cream

1. Remove the bay leaf. Carefully purée the soup using an immersion blender (or in batches in a countertop blender) until completely smooth.

2. Return the soup to the pot (if using a blender) and stir in the heavy cream. Gently heat through on low, but do not boil.

6. Add the Seafood

1. Chop the raw shrimp into bite-sized pieces.

2. Add the shrimp to the hot bisque and cook for 2-3 minutes until they turn pink and opaque.

3. Gently stir in the lump crab meat and heat for 1 more minute. Be careful not to break up the crab too much.

7. Serve Immediately

1. Ladle the bisque into bowls.

2. Garnish with a sprinkle of paprika, fresh herbs, and an extra drizzle of cream if desired.

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💡 Pro Tips for the Perfect Bisque

• Don’t Skip the Shells: Sautéing the shrimp shells is the #1 secret to an incredibly deep seafood flavor.

• Lump Crab Meat: For the best texture and flavor, use fresh lump crabmeat. Canned works in a pinch, but drain it well.

• Sherry is Key: A good dry sherry adds a classic, nutty depth that is signature to a true bisque.

• For a Thicker Bisque: Simmer a bit longer after pureeing. For a thinner bisque, add a splash more stock or cream.

• Make it Ahead: You can make the bisque base (through step 5) a day ahead. Gently reheat and add the fresh seafood just before serving.

This bisque is the ultimate seafood luxury in a bowl. Serve with a crisp green salad and crusty bread for dipping. Enjoy