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Crab and Shrimp Seafood Bisque

Crab and Shrimp Seafood Bisque

A rich, velvety soup brimming with the sweet flavors of the ocean, perfect for a special occasion or a cozy night in.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion finely chopped
  • 2 stalks celery 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

Equipment

  • Large pot or Dutch oven
  • Wooden spoon

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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

Notes

Leftover Crab and Shrimp Seafood Bisque can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop over low heat, stirring occasionally. Avoid boiling.
Can be frozen for up to 2-3 months in freezer-safe containers.
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