Are you craving a luxurious, comforting meal that tastes like it came straight from a high-end restaurant? This Crab and Shrimp Seafood Bisque is exactly what you’re looking for. It’s a rich, velvety soup brimming with the sweet flavors of the ocean, perfect for a special occasion or a cozy night in.
Key Ingredients for Crab and Shrimp Seafood Bisque:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 cups seafood or fish stock
- 2 cups milk (whole milk recommended for creaminess)
- 1/2 cup heavy cream
- 1 pound raw shrimp, peeled and deveined (reserve shells for extra flavor if desired)
- 1/2 pound cooked crab meat, picked over for shells and cartilage
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
How to Make Crab and Shrimp Seafood Bisque:
This Crab and Shrimp Seafood Bisque is surprisingly easy to make, delivering an incredibly rich and satisfying flavor with every spoonful. It’s a delightful way to enjoy a gourmet seafood experience at home, with a preparation time of approximately 50 minutes. The velvety texture and depth of flavor will have you coming back for more.
Step-by-Step Instructions:
- Sauté the Aromatics: Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes.
- Add Garlic and Flour: Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the bisque.
- Deglaze with Wine: Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, which will take about 3-5 minutes.
- Build the Broth: Gradually whisk in the seafood or fish stock, ensuring there are no lumps from the flour. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld. If you reserved shrimp shells, you can add them here for extra depth of flavor and remove them before proceeding.
- Add Dairy and Simmer: Stir in the milk and heavy cream. Increase the heat slightly and bring the mixture to a gentle simmer, stirring often. Do not boil.
- Incorporate the Seafood: Add the raw shrimp to the simmering bisque. Cook for about 3-5 minutes, or until the shrimp turn pink and are cooked through.
- Add Crab and Season: Gently stir in the cooked crab meat. Add the smoked paprika and cayenne pepper (if using). Season generously with salt and freshly ground black pepper to taste. Continue to simmer for another 2-3 minutes to heat the crab through.
- Serve: Ladle the warm Crab and Shrimp Seafood Bisque into bowls. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
Why You’ll Love This Crab and Shrimp Seafood Bisque:
You’ll absolutely adore this Crab and Shrimp Seafood Bisque for its incredibly luxurious and comforting nature. The star of this show is the perfect balance of sweet, succulent crab and plump shrimp, enveloped in a rich, velvety broth that sings with oceanic flavor. It’s a far cry from a simple shrimp soup; this bisque is an experience that rivals any restaurant special, and the best part? You can achieve this gourmet delight in your own kitchen for a fraction of the cost.
Furthermore, the subtle hints of smoked paprika and optional cayenne pepper add a delightful complexity that elevates each spoonful, creating a truly memorable meal. It’s a dish that feels decadent and special, yet is surprisingly straightforward to prepare. So why wait for a special occasion when you can whip up this restaurant-worthy Crab and Shrimp Seafood Bisque tonight? Give it a try, and prepare to be amazed by the deliciousness you can create at home.
Storing and Reheating Tips:
Leftover Crab and Shrimp Seafood Bisque can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the soup has cooled completely before refrigerating.
To reheat, gently warm the bisque on the stovetop over low heat, stirring occasionally. Avoid boiling, as this can cause the dairy to separate or the seafood to overcook. If the bisque has become too thick, you can stir in a little extra milk or seafood stock to reach your desired consistency.
For longer storage, the Crab and Shrimp Seafood Bisque can be frozen. Ladle cooled bisque into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above. Properly stored and reheated, this delightful bisque can be enjoyed days after its initial preparation.
Final Thoughts:
This Crab and Shrimp Seafood Bisque is a testament to how simple ingredients can create something truly extraordinary. We encourage you to embrace the opportunity to bring this taste of the ocean into your home and savor every rich, creamy bite.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Crab and Shrimp Seafood Bisque
Ingredients
Equipment
Method
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes.1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 medium yellow onion, 2 stalks celery, 2 carrots
- Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the bisque.2 cloves garlic, 1/4 cup all-purpose flour
- Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, which will take about 3-5 minutes.1 cup dry white wine
- Gradually whisk in the seafood or fish stock, ensuring there are no lumps from the flour. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld. If you reserved shrimp shells, you can add them here for extra depth of flavor and remove them before proceeding.4 cups seafood or fish stock
- Stir in the milk and heavy cream. Increase the heat slightly and bring the mixture to a gentle simmer, stirring often. Do not boil.2 cups milk, 1/2 cup heavy cream
- Add the raw shrimp to the simmering bisque. Cook for about 3-5 minutes, or until the shrimp turn pink and are cooked through.1 pound raw shrimp
- Gently stir in the cooked crab meat. Add the smoked paprika and cayenne pepper (if using). Season generously with salt and freshly ground black pepper to taste. Continue to simmer for another 2-3 minutes to heat the crab through.1/2 pound cooked crab meat, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, Salt and freshly ground black pepper
- Ladle the warm Crab and Shrimp Seafood Bisque into bowls. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.Fresh parsley, Lemon wedges