Name: Crab and Shrimp Seafood Bisque
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Seafood
Ingredients: 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 cups seafood or chicken broth; 1/2 cup dry sherry (optional); 1 cup heavy cream; 1/2 pound lump crabmeat, picked over for shells; 1/2 pound medium shrimp, peeled and deveined; Salt and pepper, to taste; Chopped fresh parsley, for garnish

This Crab and Shrimp Seafood Bisque is a rich, creamy dish that combines the delicate flavors of lump crabmeat and succulent shrimp with a smooth, flavorful base. It’s perfect whether I want to enjoy a cozy night in or impress guests at an elegant dinner party. The enticing aroma and luxurious texture make this bisque a true seafood delight.

Why You’ll Love This Recipe

I love this recipe because it balances the sweetness of fresh seafood with the comforting creaminess of the bisque. It’s relatively simple to prepare but feels upscale and indulgent. The addition of dry sherry adds a subtle depth of flavor, and the option to puree part of the soup lets me control the texture to my liking. It’s perfect for any occasion, from weeknight dinners to special celebrations.

Ingredients:

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 small onion, finely chopped

2 cloves garlic, minced

4 cups seafood or chicken broth

1/2 cup dry sherry (optional)

1 cup heavy cream

1/2 pound lump crabmeat, picked over for shells

1/2 pound medium shrimp, peeled and deveined

Salt and pepper, to taste

Chopped fresh parsley, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions:

Sauté Aromatics: I start by melting the unsalted butter in a large pot over medium heat. Then, I add the finely chopped onion and minced garlic, sautéing until they soften, about 3-4 minutes.

Create Roux: Next, I sprinkle the flour over the onion and garlic, stirring constantly to make a roux. I cook it until it turns a golden brown and smells fragrant, usually 2-3 minutes.

Simmer Broth: Gradually, I pour in the seafood or chicken broth while stirring continuously to avoid lumps. I let the mixture simmer and thicken for 5-7 minutes to build flavor.

Incorporate Cream and Sherry: I then add the heavy cream and dry sherry (if using), letting the bisque simmer for another 5 minutes to marry the flavors.

Add Seafood: Gently, I add the lump crabmeat and shrimp, allowing them to cook until the shrimp turn pink and are fully cooked, about 3-4 minutes.

Season to Perfection: I season the bisque with salt and pepper to taste. If I want a thicker texture, I sometimes partially puree the soup using an immersion blender.

Serve with Garnish: Finally, I ladle the bisque into bowls and sprinkle with chopped fresh parsley for a fresh, colorful finish. I serve it piping hot to enjoy every creamy, savory spoonful.

Servings and timing

This recipe serves 4 to 6 people. It takes about 10 minutes to prep and 25 minutes to cook, making it a perfect dish for a quick yet impressive meal.

Variations

I sometimes swap out the crabmeat or shrimp for lobster or scallops, depending on what’s fresh and available. For a spicier twist, a pinch of cayenne or smoked paprika adds a nice kick. If I want a lighter version, I use half-and-half instead of heavy cream. For a dairy-free option, coconut cream works surprisingly well and adds a subtle sweetness.

Storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the bisque gently on the stove over low heat, stirring frequently to prevent the cream from separating. If the bisque thickens too much after refrigeration, I add a splash of broth or cream to loosen it back up.

Related Recipes:

Garlic Parmesan Roasted Shrimp

FAQs:

Can I make this bisque ahead of time?

Yes, I often prepare the bisque a day ahead. Just reheat it slowly on the stove and add fresh parsley before serving.

What can I use if I don’t have dry sherry?

If I’m out of dry sherry, I substitute with white wine, vermouth, or simply skip it without sacrificing too much flavor.

How do I remove shells from lump crabmeat?

I gently pick through the crabmeat by hand to remove any shell pieces, ensuring a smooth, shell-free bisque.

Can I freeze this bisque?

Freezing is possible, but cream-based soups can sometimes separate. I prefer to freeze only the broth and seafood separately and combine them fresh after thawing.

How can I make the bisque thicker?

Partially pureeing the soup with an immersion blender or adding a bit more roux at the start helps thicken the bisque nicely.

Conclusion:

With just a few simple steps and premium ingredients, you can treat yourself and your loved ones to a gourmet experience that rivals any restaurant fare. Dive into the world of culinary luxury with this Crab and Shrimp Seafood Bisque, and let every spoonful transport you to seaside bliss.

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