This luxurious Crab and Shrimp Seafood Bisque is a symphony of flavors and textures, perfect for a cozy evening or an elegant starter. It begins with a fragrant sauté of aromatic vegetables like celery, onions, and bell peppers, forming a flavorful base. The star ingredients, delicate crab meat and succulent shrimp, are gently simmered in a rich broth, often enhanced with a splash of dry sherry or white wine for added depth. A creamy roux thickens the bisque to a velvety consistency, while a touch of heavy cream adds a decadent richness. Each spoonful offers a delightful blend of sweet seafood and savory, herbaceous notes, making it an unforgettable culinary experience.
Yields: 6-8 servings Prep time: 30 minutes Cook time: 45-60 minutes
Ingredients:
For the Seafood Stock (Optional, but highly recommended):
- 1 lb shrimp shells and crab shells (from uncooked shrimp and crab, if possible)
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cloves garlic, smashed
- 6-8 cups water
- 1 bay leaf
- A few sprigs of fresh parsley
- 1/2 tsp black peppercorns
For the Bisque:
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 red bell pepper, finely chopped (optional, for color and sweetness)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry sherry or dry white wine (such as Sauvignon Blanc)
- 4 cups seafood stock (homemade or good quality store-bought)
- 1 (14.5-ounce) can diced tomatoes, undrained (optional, for a richer color and tang)
- 1 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (or to taste)
- 1 lb raw shrimp, peeled and deveined, roughly chopped (reserve a few whole for garnish if desired)
- 8 oz lump crab meat, picked over for shells
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives, chopped, for garnish
Equipment:
- Large stockpot or Dutch oven
- Blender or immersion blender (optional, for a smoother bisque)
Instructions:
1. Make the Seafood Stock (if using): * Heat olive oil in a large stockpot over medium-high heat. Add shrimp and crab shells, onion, celery, and garlic. Sauté for 5-7 minutes, until the shells turn pink and the vegetables are softened. * Add water, bay leaf, parsley sprigs, and peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour. * Strain the stock through a fine-mesh sieve, discarding the solids. You should have about 4 cups of stock. Set aside.
2. Sauté Aromatics: * In a large Dutch oven or stockpot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. * Add the finely chopped onion, celery, and red bell pepper (if using). Sauté for 8-10 minutes, or until the vegetables are softened and translucent. * Add the minced garlic and cook for another minute until fragrant.
3. Make the Roux: * Sprinkle the all-purpose flour over the sautéed vegetables. Cook, stirring constantly, for 2-3 minutes to cook out the raw flour taste. This creates a roux that will thicken the bisque.
4. Deglaze and Add Liquids: * Slowly pour in the dry sherry or white wine, stirring constantly to scrape up any browned bits from the bottom of the pot. Cook for 1-2 minutes until the alcohol has evaporated. * Gradually whisk in the seafood stock, ensuring no lumps form. * Stir in the diced tomatoes (if using), Old Bay seasoning, smoked paprika, and cayenne pepper.
5. Simmer and Add Seafood: * Bring the bisque to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, allowing the flavors to meld. * Add the chopped shrimp and crab meat to the bisque. Cook for 5-7 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the seafood, as it can become tough.
6. Finish the Bisque: * Stir in the heavy cream. Heat gently for a few minutes, but do not bring to a rolling boil after adding the cream. * Taste and adjust seasoning with salt and freshly ground black pepper as needed.
7. Optional Blending: * For a super smooth bisque, you can carefully blend about half of the soup using an immersion blender directly in the pot, or transfer half to a regular blender (blend in batches and be careful with hot liquids). Return the blended portion to the pot and stir to combine. This step is optional and depends on your desired texture.
8. Serve: * Ladle the hot bisque into bowls. Garnish with fresh chopped parsley or chives. * Serve immediately with crusty bread for dipping.