CREAMY CRAB AND SHRIMP SEAFOOD BISQUE
This creamy and luxurious bisque is packed with the sweet flavors of crab and shrimp. It's a perfect starter for a special meal or a satisfying main course on a chilly evening.
Ingredients
- ¼ cup (½ stick) unsalted butter
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- ½ cup all-purpose flour
- 6 cups seafood broth or chicken broth
- 1 cup heavy cream
- ½ cup dry sherry (or white wine)
- 1 teaspoon Old Bay seasoning
- ½ teaspoon black pepper
- 1 pound cooked shrimp, peeled and deveined
- 1 pound lump crab meat, picked over for shells
- Salt to taste
- Optional garnishes: chopped fresh parsley, chives, or a drizzle of cream
Instructions
- Sauté vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add garlic and flour: Stir in the minced garlic and cook for 1 minute more, until fragrant. Sprinkle in the flour and cook for 1 minute, stirring constantly, to make a roux.
- Whisk in broth and cream: Gradually whisk in the seafood broth (or chicken broth), heavy cream, and sherry (or white wine) until smooth. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, until slightly thickened.
- Season: Stir in the Old Bay seasoning and black pepper. Season with salt to taste.
- Add seafood: Add the cooked shrimp and crab meat. Cook for 5 minutes more, or until heated through. Be careful not to overcook the seafood, as it can become rubbery.
- Serve: Serve hot, garnished with chopped fresh parsley, chives, or a drizzle of cream, if desired.
Notes
- Broth: Seafood broth is preferred for the most authentic flavor, but chicken broth can be substituted.
- Sherry/Wine: Sherry adds a nutty flavor to the bisque, but you can substitute with white wine or omit it altogether.
- Seafood: You can use other types of seafood in this bisque, such as lobster, scallops, or fish. Adjust the cooking time as needed.
- Thickening: The bisque will thicken as it simmers. If you want it to be thicker, you can whisk in a slurry of cornstarch and water.
- Make-Ahead: The bisque can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Freezing: It's not recommended to freeze this bisque due to the cream content, as it may separate upon thawing.