Description
This Crab and Shrimp Seafood Bisque is a creamy, flavorful soup that combines succulent crab meat and tender shrimp in a rich broth enhanced with smoked paprika, Old Bay seasoning, and a touch of cayenne pepper for warmth. Perfectly seasoned and garnished with fresh parsley, it makes a comforting yet elegant dish ideal for seafood lovers.
Ingredients
Scale
Seafood and Stock
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
- 3 cups seafood stock or fish broth
- ½ cup dry white cooking wine (or additional seafood stock)
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
Base and Seasonings
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 1 cup heavy cream
- ½ tsp smoked paprika
- ½ tsp Old Bay seasoning
- ¼ tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
Garnish and Serving
- Fresh parsley, chopped (for garnish)
- Paprika for sprinkling (optional)
- Crusty bread or oyster crackers (for serving)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, melt the unsalted butter combined with olive oil over medium heat. Add the finely chopped onion, minced garlic, celery, and grated carrot. Sauté for about 5 minutes until the vegetables soften and become fragrant.
- Create the Roux: Stir in the all-purpose flour to the softened vegetables. Cook for 2 to 3 minutes while constantly stirring until the mixture forms a light golden paste, which will help thicken the bisque.
- Add the Liquid Base: Gradually whisk in the seafood stock to avoid lumps. Bring the mixture to a gentle simmer and cook for 10 minutes until it thickens slightly. Then stir in the heavy cream and dry white cooking wine (or extra seafood stock) to enrich the bisque.
- Season the Bisque: Add smoked paprika, Old Bay seasoning, cayenne pepper if using, and season with salt and freshly ground black pepper. Let the bisque simmer for another 10 minutes, stirring occasionally to develop the flavors.
- Cook the Seafood: Gently fold in the lump crab meat and peeled, deveined shrimp. Cook for about 5 minutes until the shrimp turns pink and opaque, indicating it is perfectly cooked without being overdone.
- Final Touches and Serving: Taste the bisque and adjust the seasoning as needed. Serve hot, garnished with chopped fresh parsley and an optional sprinkle of paprika. Accompany with crusty bread or oyster crackers for a delightful meal experience.
Notes
- Use fresh seafood stock for the best depth of flavor, or high-quality store-bought fish broth as a substitute.
- The cayenne pepper is optional; omit if you prefer a milder bisque.
- For a thicker bisque, allow the soup to simmer a few minutes longer before adding seafood.
- Serve immediately to enjoy the fresh flavors and creamy texture.
- Leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated on the stovetop.
