Crab and Shrimp Seafood Bisque 5 Steps Ultimate Delicious
By Ruth Adler
Prep
15 min
Cook
27 min
Total
42 min
Servings
4
Level
Easy
Precooked shrimp and crab are key ingredients in this bisque․ Buy prepeeled and deveined shrimp and crab meat without shells․ Adding precooked shrimp and crab at the end of preparation will keep them tender․ Smoked paprika and tomato paste provide red color and smoky flavor to the bisque․
I use a large pot․ I chop celery and carrot‚ then onion․ Soften vegetables before adding garlic․ Cook tomato paste mixed with smoked paprika and cayenne for 1 to 2 minutes to reduce the tomato taste․ Cook vegetables and flour for 2 minutes․ Slowly whisk in stock․ Vegetables will be mixed in with the stock․ Shellfish will be the primary ingredients in each bite (personal preference)․
Let the broth simmer until slightly thickened and coat a spoon‚ then add cream․ Lower the heat to medium-low and add seafood to the soup in the last 5 minutes of cooking․ Add salt at the end of cooking to prevent oversalting seafood and broth․ The final product should have a glossy appearance with shrimp and crabmeat scattered through it․
Serve as a starter or main course with crusty bread and green salad․ I like a splash of sherry at the end‚ but it can also be served as a cream soup without sherry․
Why you'll love this recipe
- Cooked shrimp and crab only need to cook for the last 5 minutes․ They will still taste sweet․
- Tomato paste and smoked paprika enhance the cream sauce but do not compete with the seafood flavors․
- The cut vegetables in the soup add flavor to the soup․ Each spoonful of soup tastes smoother․
- Seafood broth provides the most shellfish flavor․ You can use the same amount of chicken broth as a substitute․
- I like the flavor sherry adds to bisque after it has thickened․
- Half a pound of shrimp and half a pound of crab provide good seafood flavor in the dish without making it a heavy stew․
Ingredients
- •½ pound cooked shrimp (peeled, deveined, and chopped)
- •½ pound cooked crab meat (shells removed)
- •1 tbsp olive oil
- •¼ cup celery (finely chopped)
- •¼ cup carrot (finely chopped)
- •½ cup onion (finely chopped)
- •2 cloves garlic (minced)
- •1 tsp smoked paprika
- •¼ tsp cayenne pepper (optional)
- •¼ cup all-purpose flour
- •2 tbsp tomato paste
- •4 cups seafood or chicken broth
- •1 cup heavy cream
- •2 tbsp sherry (optional)
- •salt (to taste)
- •black pepper (to taste)
- •fresh herbs (parsley, chives, or dill, for garnish)
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Sauté the celery, carrot, and onion for about 5 minutes until softened. Add the garlic and cook for another minute.
- 2
Stir in the tomato paste, smoked paprika, and cayenne pepper. Cook for 1-2 minutes.
- 3
Sprinkle the flour over the vegetables and stir for 2 minutes. Slowly pour in the broth while whisking, then bring the bisque to a simmer.
- 4
Simmer for 10-12 minutes until thickened. Stir in the sherry, if using.
- 5
Lower the heat to medium-low. Stir in the heavy cream, shrimp, and crab, then cook for 5 more minutes until heated through.
- 6
Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh herbs.
FAQ
Nutrition (per serving)
Calories
410
Protein
26.5g
Fat
26.3g
Carbs
15.3g
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