Shrimp and Crab Bisque

Name: Shrimp and Crab Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined; 8 oz lump crab meat; 4 cups seafood stock; 1 cup heavy cream; 1/2 cup dry white wine; 1/4 cup butter; 1/4 cup all-purpose flour; 1 onion, finely chopped; 2 cloves garlic, minced; 1 bay leaf; 1 tsp paprika; 1/2 tsp cayenne pepper; Salt and black pepper to taste; 1 tbsp lemon juice; 2 tbsp chopped fresh parsley; 1 tbsp olive oil

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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A creamy, comforting Shrimp and Crab Bisque is perfect for cozying up on a chilly evening. With just a touch of spice and a rich seafood flavor, this dish will transport you straight to a seaside bistro. It's simple enough for a weeknight meal but elegant enough for a special occasion.

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Ingredients for Shrimp and Crab Bisque

Shrimp adds a sweet, succulent flavor. Make sure they’re peeled and deveined for easy eating. Lump crab meat brings a delicate sweetness and richness, elevating the bisque to a luxurious level. Seafood stock is the backbone of this dish, infusing every bite with depth and marine essence. Heavy cream thickens the bisque, making it velvety smooth and indulgent. Dry white wine cuts through the creaminess, adding brightness and acidity. Butter and flour combine to form a roux, which thickens the soup to the perfect consistency. Onion provides a mild sweetness, while garlic gives an aromatic depth. Bay leaf, paprika, and cayenne pepper add warmth and a subtle kick. A bit of lemon juice at the end brightens the flavors, and a sprinkle of fresh parsley adds a fresh, herbaceous note.

Tips & Tricks

Use fresh seafood for the best flavor, but frozen works in a pinch.
To save time, buy pre-peeled and deveined shrimp.
For a thicker bisque, let it simmer longer after adding the cream.
Taste as you go, adjusting the seasoning to your preference.

Serving Suggestions

This bisque pairs beautifully with a fresh, crusty baguette for dipping. A light, crisp salad with a citrus dressing complements the richness perfectly. For a wine pairing, a chilled Sauvignon Blanc or a light Pinot Grigio would enhance the seafood flavors.

Frequently Asked Questions

Can I use a different type of seafood?: Yes, you can substitute or add scallops or lobster for an equally delicious variation.
Is there a non-alcoholic substitute for white wine?: You can use an equal amount of seafood stock with a tablespoon of white wine vinegar or lemon juice for acidity.
How do I store leftovers?: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the seafood.

Shrimp and Crab Bisque Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large pot over medium heat. Toss in the finely chopped onion and minced garlic; you'll want to sauté these until they're soft and translucent. This sets a flavorful base for your bisque.

Next, stir in the butter, allowing it to melt completely, before adding the flour. Stir constantly for about two minutes to form a roux; this will thicken your bisque later. Gradually whisk in the seafood stock and white wine, mixing until the liquid is smooth and free of lumps.

Add the bay leaf, paprika, cayenne pepper, and season with salt and black pepper. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 10 minutes. This gives the flavors a chance to meld together.

It's time to add the shrimp and crab meat. Let them cook in the simmering liquid until the shrimp turns pink and opaque, which should take around 5 minutes. Stir in the heavy cream and lemon juice, cooking for an additional 5 minutes until everything is well-combined and heated through.

Before serving, remove the bay leaf and adjust the seasoning if needed. Sprinkle with fresh parsley for a touch of color and freshness.

Why You'll Love This Recipe

Rich and creamy with a hint of spice.
Quick to prepare, ready in under an hour.
Perfect balance of shrimp and crab flavors.
Great for impressing guests without the fuss.

Ingredients

1 lb shrimp, peeled and deveined

8 oz lump crab meat

4 cups seafood stock

1 cup heavy cream

1/2 cup dry white wine

1/4 cup butter

1/4 cup all-purpose flour

1 onion, finely chopped

2 cloves garlic, minced

1 bay leaf

1 tsp paprika

1/2 tsp cayenne pepper

Salt and black pepper to taste

1 tbsp lemon juice

2 tbsp chopped fresh parsley

1 tbsp olive oil

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

2. Stir in butter and melt. Add flour, stirring constantly to create a roux, and cook for 2 minutes.

3. Gradually whisk in seafood stock and white wine until smooth.

4. Add bay leaf, paprika, cayenne pepper, salt, and black pepper. Bring to a gentle boil, reduce heat and simmer for 10 minutes.

5. Add shrimp and crab meat, cooking until shrimp are pink and opaque, about 5 minutes.

6. Stir in heavy cream and lemon juice, cook for an additional 5 minutes.

7. Remove bay leaf, adjust seasoning, and sprinkle with fresh parsley before serving.

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