CREAMY CRAB AND SHRIMP SEAFOOD BISQUE

Name: CREAMY CRAB AND SHRIMP SEAFOOD BISQUE
Prep time: 20 min
Cook time: 43 min
Yield: 8 people
Ingredients: ¼ cup (½ stick) unsalted butter; 1 medium onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; ½ cup all-purpose flour; 6 cups seafood broth or chicken broth; 1 cup heavy cream; ½ cup dry sherry (or white wine); 1 teaspoon Old Bay seasoning; ½ teaspoon black pepper; 1 pound cooked shrimp, peeled and deveined; 1 pound lump crab meat, picked over for shells; salt to taste; Optional garnishes: chopped fresh parsley, chives, or a drizzle of cream

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Prep Time
20 mins
Cook Time
20 mins
Servings
8 people
Calories
350 kcal
Course
Main Course
Cuisine
American

CREAMY CRAB AND SHRIMP SEAFOOD BISQUE

Iris Warren

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This creamy and luxurious bisque is packed with the sweet flavors of crab and shrimp. It's a perfect starter for a special meal or a satisfying main course on a chilly evening.

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Ingredients

Servings

¼ cup (½ stick) unsalted butter
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
½ cup all-purpose flour
6 cups seafood broth or chicken broth
1 cup heavy cream
½ cup dry sherry (or white wine)
1 teaspoon Old Bay seasoning
½ teaspoon black pepper
1 pound cooked shrimp, peeled and deveined
1 pound lump crab meat, picked over for shells
salt to taste
Optional garnishes: chopped fresh parsley, chives, or a drizzle of cream

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Instructions

Sauté vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Add garlic and flour: Stir in the minced garlic and cook for 1 minute more, until fragrant. Sprinkle in the flour and cook for 1 minute, stirring constantly, to make a roux.
Whisk in broth and cream: Gradually whisk in the seafood broth (or chicken broth), heavy cream, and sherry (or white wine) until smooth. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, until slightly thickened.
Season: Stir in the Old Bay seasoning and black pepper. Season with salt to taste.
Add seafood: Add the cooked shrimp and crab meat. Cook for 5 minutes more, or until heated through. Be careful not to overcook the seafood, as it can become rubbery.
Serve: Serve hot, garnished with chopped fresh parsley, chives, or a drizzle of cream, if desired.

Notes

Broth: Seafood broth is preferred for the most authentic flavor, but chicken broth can be substituted.
Sherry/Wine: Sherry adds a nutty flavor to the bisque, but you can substitute with white wine or omit it altogether.
Seafood: You can use other types of seafood in this bisque, such as lobster, scallops, or fish. Adjust the cooking time as needed.
Thickening: The bisque will thicken as it simmers. If you want it to be thicker, you can whisk in a slurry of cornstarch and water.
Make-Ahead: The bisque can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Freezing: It's not recommended to freeze this bisque due to the cream content, as it may separate upon thawing.