Print

Crab and Shrimp Seafood Bisque

crab and shrimp seafood bisque - featured image
Print Recipe

A rich, creamy seafood bisque brimming with sweet crab, tender shrimp, and layers of flavor from sherry, fresh herbs, and a hint of spice. This comforting soup is surprisingly easy to make and perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 large carrot, peeled and diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour (or gluten-free 1:1 flour for GF option)
  • 4 cups seafood stock (or chicken stock)
  • 1/3 cup dry sherry
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 tsp sweet paprika
  • 12 oz shrimp, peeled, deveined, and chopped
  • 8 oz lump crab meat, picked over for shells
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • 1 tbsp lemon juice
  • Fresh chives or parsley, for garnish (optional)

Instructions

  1. Dice onion, celery, and carrot. Mince garlic. Peel and chop shrimp into bite-sized pieces. Pick through crab meat for shells. Set aside.
  2. In a large soup pot, melt butter with olive oil over medium heat. Add onion, celery, and carrot. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1-2 minutes, until fragrant.
  3. Stir in tomato paste, paprika, thyme, and bay leaf. Cook for 1-2 minutes, letting the tomato paste darken slightly.
  4. Sprinkle flour over the veggies. Cook, stirring constantly, for 2-3 minutes until the flour is absorbed and no longer raw.
  5. Pour in dry sherry, scraping up any brown bits. Slowly whisk in seafood stock. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for about 15 minutes, or until veggies are very soft and the bisque has thickened a bit.
  6. Remove the bay leaf. Use an immersion blender to puree the soup until mostly smooth, leaving some texture if desired. (If using a countertop blender, blend in batches and vent the lid.)
  7. Return pot to medium-low heat. Stir in the chopped shrimp. Simmer gently for 3-4 minutes, until shrimp are just pink and opaque. Add the crab meat, and simmer for another 2 minutes to heat through.
  8. Stir in heavy cream and lemon juice. Taste and season with salt and pepper. If you want a thinner bisque, add a splash more stock or cream.
  9. Ladle into warm bowls. Garnish with chopped chives or parsley, and a swirl of cream if desired. Serve immediately with crusty bread.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute olive oil for butter and coconut cream for heavy cream. Add seafood at the end to prevent overcooking. If bisque is too thick, thin with extra stock or cream. Make the base ahead and add seafood and cream just before serving for best texture. Avoid boiling after adding cream to prevent curdling.

Nutrition

Keywords: seafood bisque, crab bisque, shrimp bisque, creamy soup, special occasion soup, easy seafood soup, gluten-free seafood bisque, holiday soup, dinner party soup, comfort food

Find it online: https://realityeats.com/crab-and-shrimp-seafood-bisque-recipe-best-creamy-dinner-ever/