Description
Enjoy a rich and creamy seafood bisque filled with fresh crab and shrimp, perfectly seasoned for a comforting dish that’s easy to make and sure to impress. Ideal for gatherings or a cozy night in, this bisque pairs wonderfully with crusty bread or crackers.
Ingredients
Scale
- 1 pound of fresh crab meat (or canned, drained)
- 1 pound of shrimp, peeled and deveined
- 4 cups of seafood stock (homemade or store-bought)
- 1 cup of heavy cream
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1/4 cup of tomato paste
- 1 teaspoon of Old Bay seasoning
- 1/2 teaspoon of cayenne pepper (adjust to taste)
- 1 tablespoon of Worcestershire sauce
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent burning.
- Stir in the tomato paste, Old Bay seasoning, and cayenne pepper. Cook for another 2-3 minutes, allowing the spices to bloom and the tomato paste to caramelize slightly.
- Pour in the seafood stock, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer.
- Once simmering, add the Worcestershire sauce and season with salt and pepper to taste. Let the bisque simmer for about 15-20 minutes, allowing the flavors to meld together.
- After simmering, use an immersion blender to puree the soup until smooth. If you dont have an immersion blender, carefully transfer the soup in batches to a countertop blender. Just be cautious with the hot liquid!
- Return the pureed bisque to the pot over low heat. Stir in the heavy cream, mixing well to incorporate it into the soup.
- Add the shrimp to the bisque and cook for about 5-7 minutes, or until the shrimp are pink and opaque. Be careful not to overcook them, as they can become tough.
- Finally, gently fold in the crab meat, allowing it to warm through for about 2-3 minutes. Taste the bisque one last time and adjust the seasoning if necessary.
- Once everything is heated through, ladle the bisque into bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and freshness.
- Serve the bisque hot, accompanied by crusty bread or crackers for dipping.
Notes
- For a richer flavor, consider roasting the shrimp shells before making the stock. This adds depth to the bisque.
- If you prefer a thicker bisque, you can add a roux (a mixture of flour and butter) to the base before adding the stock.
- Feel free to customize the seafood! You can add scallops or even lobster for a luxurious touch.
- Make it ahead of time! The flavors deepen and improve after a day in the fridge, making it a great make-ahead dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes