Description

Indulge in the luxurious flavors of Crab and Shrimp Seafood Bisque, a rich and creamy soup filled with tender shrimp, succulent crab meat, and a savory blend of spices. This easy-to-make bisque is perfect for special occasions, cozy dinners, or impressing guests with its velvety texture and aromatic taste. Ready in just under an hour, this flavorful seafood bisque will elevate any meal. Seafood lovers will adore every spoonful of this bold and decadent soup.

Ingredients

3 tablespoons unsalted butter

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 stalk celery, finely chopped

1 small carrot, grated

3 tablespoons all-purpose flour

3 cups seafood stock or fish broth

1 cup lump crab meat

1 cup medium shrimp, peeled and deveined

½ teaspoon smoked paprika

½ teaspoon Old Bay seasoning

¼ teaspoon cayenne pepper (optional, for heat)

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Instructions

Sauté Vegetables:
In a large pot over medium heat, melt the butter and olive oil. Add the chopped onion and sauté until translucent (about 3-5 minutes). Add the minced garlic, finely chopped celery, and grated carrot. Sauté for an additional 4-5 minutes until the vegetables soften.
Make the Roux:
Stir in the flour and cook for about 2 minutes to create a roux. This will help thicken the soup.
Add Liquids:
Gradually add the seafood stock stirring constantly to avoid lumps. Bring the mixture to a gentle boil.
Simmer the Soup:
Reduce the heat to low and stir in the heavy cream, smoked paprika, Old Bay seasoning, and cayenne pepper (if using). Let the soup simmer for about 10 minutes to allow the flavors to meld and the soup to thicken.
Add Seafood:
Gently fold in the crab meat and shrimp, cooking until the shrimp are pink and cooked through, about 5-7 minutes.
Serve:
Ladle the bisque into bowls and serve hot, garnished with fresh parsley and a sprinkle of paprika for an added touch of flavor and color.

Notes

Additional Seafood: Feel free to add other types of seafood, such as scallops or lobster, but be sure to adjust the cooking time accordingly.
Spicy Bisque: For more heat, increase the cayenne pepper or add fresh chopped jalapeños to the soup.
Thicker Bisque: If you want a thicker bisque, let it simmer longer, or add a bit more flour to the roux.
Freezing: This bisque can be frozen for up to 2 months. Cool it completely before freezing and thaw in the refrigerator overnight.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American