Description
Creamy crab and shrimp seafood bisque delivers rich coastal flavors from French culinary traditions. Luxurious ingredients blend seamlessly, offering seafood enthusiasts a comforting bowl of maritime elegance you’ll savor to the last spoonful.
Ingredients
Scale
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb crab meat
- 2 cups seafood stock
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 tbsps butter
- 2 tbsps all-purpose flour
- 2 tbsps tomato paste
- 1 tbsp Worcestershire sauce
- 1/4 cup dry white wine
- 1/4 cup fresh parsley, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup diced tomatoes (optional)
- Salt and pepper to taste
Instructions
- Carefully melt butter in a large pot over medium heat, creating a smooth base for the seafood bisque.
- Gently sauté chopped onions and minced garlic until they become translucent and release their aromatic flavors.
- Sprinkle flour into the vegetable mixture, stirring continuously for one minute to create a roux that will thicken the bisque.
- Gradually pour in seafood stock, whisking methodically to prevent any lumpy texture from developing.
- Incorporate tomato paste, Worcestershire sauce, white wine, and selected seasonings, allowing the mixture to simmer for 10 minutes to develop deep, complex flavors.
- Blend heavy cream, milk, and diced tomatoes into the simmering liquid, continuing to cook for an additional 5 minutes until the base becomes smooth and creamy.
- Gently fold in raw shrimp and delicate crab meat, cooking until the shrimp turns a vibrant pink and is thoroughly cooked through.
- Remove from heat and garnish with freshly chopped parsley, creating a visually appealing and aromatic seafood bisque ready to be served piping hot.
Notes
- Soften onions and garlic gently to release sweet, aromatic flavors without burning, creating a rich base for the bisque.
- Whisk stock gradually and steadily to prevent flour clumping, ensuring a smooth, silky texture throughout the soup.
- For a lighter version, substitute half-and-half for heavy cream and use low-sodium seafood stock to reduce calories and sodium content.
- Customize the dish by adding a splash of sherry or brandy for deeper, more complex flavor profiles that complement the seafood’s natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 24
- Calories: 254
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 135 mg