Description
This luxurious Crab and Shrimp Seafood Bisque is a creamy, comforting soup packed with fresh seafood, aromatic vegetables, and a rich, flavorful broth. The bisque is thickened with a classic roux and finished with cream and lemon juice for a perfectly balanced taste. Ideal for a special occasion or a cozy night in, this recipe combines the delicate sweetness of crab and shrimp with smoky paprika and a hint of thyme to create an indulgent dish that seafood lovers will adore.
Ingredients
For the Soup Base:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 4 cups seafood stock (or vegetable stock for a lighter version)
- 1 cup heavy cream
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Seafood:
- 1 lb fresh crab meat
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: A pinch of red pepper flakes for heat
For the Roux (thickening mixture):
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Prepare the Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, add the flour and stir constantly to create a smooth paste. Cook the roux for about 2 minutes, making sure it doesn’t brown. This thickening base will help give the bisque its rich texture. Set the roux aside.
- Sauté the Vegetables: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onions, carrots, and celery. Cook for about 5-7 minutes until the vegetables are soft and the onions become translucent, stirring occasionally to prevent sticking. Then add the minced garlic, bay leaf, dried thyme, and smoked paprika, stirring for another minute to let the garlic become fragrant and the spices bloom, infusing the base with flavor.
- Simmer the Soup Base: Pour in the seafood or vegetable stock and bring the mixture to a simmer over medium-high heat. Reduce the heat and let it gently simmer for about 20 minutes to meld all the flavors together. Gradually whisk in the prepared roux, stirring to avoid lumps, and cook for an additional 10-15 minutes until the soup thickens to a creamy consistency.
- Add the Seafood: Add the fresh crab meat and shrimp to the thickened soup. Stir gently to combine and cook for 5-7 minutes, or until the shrimp turn pink and opaque and the crab is heated through. This ensures the seafood stays tender and juicy.
- Finish with Cream and Lemon: Stir in the heavy cream and lemon juice, then continue to simmer the bisque for another 5 minutes to fully blend the flavors and warm the cream without boiling.
- Season and Serve: Taste the bisque and season with salt and pepper as needed. If you enjoy a bit of heat, add a pinch of red pepper flakes at this point. Ladle the bisque into bowls and garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve hot alongside crusty bread for dipping and savor the indulgent seafood flavors.
Notes
- Use fresh seafood whenever possible for the best flavor and texture.
- If you prefer a lighter bisque, vegetable stock can be used instead of seafood stock.
- Be careful not to overcook the shrimp to keep it tender and juicy.
- The smoked paprika adds a smoky depth without using bacon or wine, making this bisque suitable for those avoiding alcohol or pork products.
- This bisque can be prepared a day in advance and gently reheated; just stir in extra cream before serving if it thickens too much.
- To make the bisque gluten-free, substitute all-purpose flour with a gluten-free flour blend for the roux.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
