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–+ servings

CRAB AND SHRIMP SEAFOOD BISQUE

Rich and creamy seafood bisque made with lump crab meat and tender shrimp, finished with a touch of sherry and fresh parsley. Perfect as a starter or a comforting bowl for chilly nights.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 6 tbsp unsalted butter
  • 1 cup yellow onion, finely chopped
  • 0.5 cup celery, finely chopped
  • 0.5 cup carrot, finely chopped
  • 2 clove garlic, minced
  • 0.25 cup all-purpose flour for thickening
  • 1 tbsp tomato paste
  • 4 cup seafood stock or fish stock homemade or low-sodium
  • 0.25 cup dry sherry (optional)
  • 1 cup heavy cream
  • 0.5 cup half-and-half
  • 8 oz raw shrimp, peeled and deveined medium, cut into bite-size pieces
  • 8 oz lump crab meat picked over for shells
  • 1 leaf bay leaf
  • 1 tsp paprika preferably sweet or smoked
  • 0.25 tsp cayenne pepper adjust to taste
  • 1.5 tsp kosher salt adjust to taste
  • 0.5 tsp freshly ground black pepper
  • 1 tbsp fresh lemon juice about 1/2 lemon
  • 2 tbsp fresh parsley, chopped for garnish

Instructions
 

Preparation Steps

  • In a large heavy pot over medium heat, melt the butter. Add the chopped onion, celery, and carrot and cook until softened and translucent, about 6–8 minutes.
  • Add the minced garlic and cook 1 minute more until fragrant. Sprinkle the flour over the vegetables and stir to combine, cooking 2–3 minutes to remove the raw flour taste.
  • Stir in the tomato paste, paprika, and cayenne. Slowly whisk in the seafood stock until smooth. Add the bay leaf and bring the mixture to a simmer.
  • Simmer the soup gently for 15 minutes to allow the flavors to meld and the broth to thicken slightly.
  • If using, stir in the dry sherry. Reduce heat to low and add the heavy cream and half-and-half, stirring until incorporated. Warm through but do not boil.
  • Add the shrimp and crab meat and simmer just until the shrimp are cooked through, about 3–4 minutes. Taste and season with salt, pepper, and lemon juice.
  • Remove and discard the bay leaf. Ladle the bisque into bowls, garnish with chopped parsley, and serve hot with crusty bread.

Notes

For a smoother bisque, puree half the soup with an immersion blender before adding the seafood. Adjust cream amount for a lighter texture, and substitute half-and-half for heavy cream if preferred.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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