This Seafood Bisque is a rich and creamy soup made with crab and shrimp, offering a perfect balance of sweetness from the shellfish and richness from the creamy broth. It’s a luxurious dish that’s perfect for special occasions or when you’re craving a comforting, seafood-packed soup. The blend of aromatic vegetables, herbs, and spices creates a deep, savory flavor profile, while the smooth texture adds to the overall indulgence.

Ingredients:

  • 1 lb shrimp, peeled and deveined, chopped into bite-sized pieces
  • 1 lb crab meat (preferably lump crab meat)
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and finely chopped
  • 2 celery stalks, chopped
  • 1/4 cup brandy or dry white wine (optional, but adds depth)
  • 4 cups seafood stock (or chicken stock)
  • 1 cup heavy cream
  • 1/2 cup tomato paste
  • 1 tbsp flour (for thickening)
  • 1 tsp Old Bay seasoning (or any seafood seasoning)
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional for heat)
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Instructions:

  1. Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are softened.
  2. Add the brandy or wine: If you’re using brandy or white wine, add it to the pot now. Cook for 2-3 minutes to allow the alcohol to evaporate, scraping up any flavorful bits from the bottom of the pot.
  3. Add the tomato paste and seasonings: Stir in the tomato paste, Old Bay seasoning, smoked paprika, cayenne pepper (if using), and bay leaf. Let the mixture cook for another 2-3 minutes, allowing the tomato paste to caramelize slightly and the spices to bloom.
  4. Thicken the bisque: Sprinkle the flour over the vegetables and stir to combine. Let it cook for about 1 minute to eliminate the raw flour taste.
  5. Add the stock and simmer: Gradually add the seafood stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly.
  6. Blend the bisque (optional for smooth texture): For a smooth, velvety texture, you can blend the soup. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer it to a blender in batches (be cautious with hot liquids).
  7. Add cream and seafood: Stir in the heavy cream and bring the bisque back to a simmer. Add the shrimp and crab meat, cooking for about 5-7 minutes, until the shrimp turn pink and opaque and the crab meat is heated through.
  8. Adjust seasoning and serve: Taste the bisque and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
  9. Serve: Ladle the bisque into bowls and garnish with freshly chopped parsley. You can also serve with crusty bread or crackers on the side.

Nutritional Information (per serving, based on 6 servings):

  • Calories: 450 kcal
  • Protein: 30g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugars: 6g
  • Fat: 30g
  • Saturated Fat: 17g
  • Cholesterol: 190mg
  • Sodium: 800mg
  • Potassium: 400mg
  • Vitamin A: 45% DV
  • Vitamin C: 20% DV
  • Calcium: 8% DV
  • Iron: 10% DV

Note: Nutritional values are estimates and may vary based on specific ingredients used.

This Crab and Shrimp Seafood Bisque is the perfect indulgence for seafood lovers. It’s rich, creamy, and flavorful