Description
Indulge in the rich and creamy goodness of this delectable Creamy Crab and Shrimp Seafood Bisque. A velvety bisque loaded with succulent seafood flavors, perfect for a comforting meal.
Ingredients
Scale
Main Ingredients:
- 1/4 cup unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup celery, finely chopped
- 1/2 cup carrot, finely chopped
- 1/4 cup all-purpose flour
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine (optional)
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 1/2 pound cooked shrimp, peeled and chopped
- 1/2 pound cooked crab meat
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrot, and sauté until softened, about 5 to 7 minutes.
- Create Roux: Stir in the flour and cook for 2 minutes to form a roux.
- Thicken Broth: Gradually whisk in the seafood stock and white wine, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened, about 10 minutes.
- Add Cream and Seasonings: Reduce heat and stir in the heavy cream, paprika, cayenne, salt, and pepper. Add shrimp and crab, cooking gently for 3 to 5 minutes.
- Finish and Serve: Remove from heat, stir in lemon juice and parsley. Adjust seasoning and serve hot with crusty bread.
Notes
- Use fresh or good-quality cooked seafood for the best flavor.
- For a smoother texture, puree half the soup before adding the seafood.
- This bisque freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 160mg
