Shrimp and Crab Bisque with Roasted Corn
A delightful, creamy seafood bisque combining succulent shrimp and sweet crab meat with the rich, smoky flavor of roasted corn. Perfectly balanced with hints of garlic, thyme, and a touch of sherry, this dish offers an exquisite taste of the sea in every creamy spoonful.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp unsalted butter
1 lb shrimp, peeled and deveined
8 oz crab meat
1 cup roasted corn kernels
1 small onion, finely chopped
2 cloves garlic, minced
2 cups fish or seafood stock
1 cup heavy cream
1/4 cup sherry wine
1 tsp dried thyme
Salt and pepper to taste
2 tbsp all-purpose flour
1/4 tsp cayenne pepper
2 tbsp olive oil
Chopped fresh parsley for garnish
Instructions
1. In a large pot, melt the butter and olive oil over medium heat. Add the onion and garlic, sauté until translucent.
2. Stir in the flour, cooking for about 2 minutes to form a roux.
3. Slowly whisk in the seafood stock and sherry, bring to a simmer.
4. Add the roasted corn, thyme, cayenne pepper, salt, and pepper. Simmer for 10 minutes.
5. Stir in the heavy cream and bring back to a gentle simmer.
6. Add the shrimp and crab meat, cook until the shrimp is pink and cooked through, about 5 minutes.
7. Remove from heat and let rest for a few minutes. Garnish with chopped parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
