Description
A creamy and indulgent seafood bisque, brimming with succulent shrimp and tender crab meat, enhanced by a rich blend of spices and aromatics. Perfect for a cozy meal or an elegant dinner.
Ingredients
Units
Scale
For the Seafood:
- 1/2 pound shrimp, peeled, deveined, and roughly chopped
- 1/2 pound lump crab meat (fresh, frozen, or canned)
- 1 tablespoon butter
- 1/2 teaspoon Old Bay seasoning
- Salt and black pepper, to taste
For the Bisque:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups seafood stock (or chicken stock)
- 1 cup heavy cream (or half-and-half)
- 1/2 cup dry white wine (optional, for depth of flavor)
- 1/4 cup tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Optional Garnish:
- Fresh parsley, chopped
- Crusty bread or oyster crackers
Instructions
Step 1: Sauté the Seafood
- Melt 1 tablespoon butter in a large skillet over medium heat.
- Add shrimp and season with Old Bay, salt, and pepper. Sauté for 2–3 minutes, until the shrimp turn pink.
- Stir in crab meat and cook for 1 more minute. Remove from heat and set aside.
Step 2: Make the Bisque Base
- In a large pot, melt 2 tablespoons butter over medium heat.
- Add onion, celery, and garlic. Sauté for 5–7 minutes, until softened.
- Stir in the flour and cook for 1–2 minutes to create a roux.
Step 3: Build the Flavor
- Gradually whisk in seafood stock and white wine, ensuring no lumps form.
- Add tomato paste, paprika, cayenne pepper (if using), and thyme. Stir well.
Step 4: Simmer
- Bring the bisque to a gentle simmer and cook for 10–15 minutes. This allows the flavors to meld and the broth to slightly thicken.
Step 5: Add the Cream and Seafood
- Reduce heat to low and stir in the heavy cream.
- Gently fold in the cooked shrimp and crab meat.
Step 6: Taste and Adjust
- Taste and adjust seasoning with additional salt, pepper, or cayenne if needed.
Step 7: Serve
- Ladle bisque into bowls and garnish with fresh parsley.
- Serve hot with crusty bread or oyster crackers.
Notes
- Fresh is Best: Fresh seafood delivers the best flavor, but frozen or canned can substitute in a pinch.
- Texture Options: Blend half the bisque before adding seafood for a smoother consistency.
- Make Ahead: Prepare the bisque base a day in advance and add seafood when reheating.
