A rich, velvety seafood bisque is the ultimate comfort food for seafood lovers. This Crab and Shrimp Bisque combines sweet, succulent crab meat and tender shrimp with a creamy broth flavored with aromatics, herbs, and a hint of sherry.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 lb lump crab meat
- 4 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 4 tbsp all-purpose flour
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup dry sherry or white wine
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the shrimp: In a large pot, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque. Remove from the pot and set aside. Once cooled, chop the shrimp into bite-sized pieces.
- Sauté the vegetables: In the same pot, add the remaining butter, onion, garlic, celery, and carrots. Cook until the vegetables are soft and translucent, about 5-7 minutes.
- Make the roux: Sprinkle the flour over the sautéed vegetables and stir well. Cook for 2-3 minutes to remove the raw flour taste.
- Add the liquids: Slowly pour in the seafood stock, stirring constantly to avoid lumps. Add the milk, cream, sherry (or wine), Old Bay seasoning, and paprika. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the bisque thickens.
- Add the seafood: Stir in the crab meat and chopped shrimp. Let them simmer in the bisque for another 5 minutes to heat through. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the bisque into bowls, garnish with fresh parsley, and enjoy with crusty bread.
This indulgent Crab and Shrimp Bisque will warm you up with its comforting richness, making it a favorite for any seafood lover!
