Shrimp and Crab Bisque with Roasted Corn

Name: Shrimp and Crab Bisque with Roasted Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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Welcome to a delightful culinary adventure with our Shrimp and Crab Bisque with Roasted Corn! This creamy, savory soup is perfect for those days when you crave something warm and comforting yet a bit luxurious. With the sweet pop of roasted corn and the richness of seafood, it's a bowl of indulgence you'll return to time and again.

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Ingredients for Shrimp and Crab Bisque with Roasted Corn

The base of this bisque starts with unsalted butter, giving it a rich, smooth start. The combination of shrimp and crab meat provides a deliciously sweet and savory seafood punch, with the shrimp offering a tender bite while the crab brings a delicate flavor. Roasted corn kernels add a touch of sweetness and a lovely texture contrast. Onion and garlic are sautéed to lay a flavorful foundation. Fish or seafood stock is the liquid base, enhancing the seafood flavors, while heavy cream adds the luxurious, creamy texture. A splash of sherry wine elevates the taste with a hint of nuttiness. Dried thyme and a touch of cayenne pepper provide aromatic and spicy notes, while salt and pepper round out the seasoning. All-purpose flour is used to thicken the bisque, and olive oil complements the butter, adding depth to the sauté. Finally, a sprinkle of chopped fresh parsley offers a fresh, vibrant garnish.

Tips & Tricks

Roast your own corn for the freshest flavor by tossing kernels with a bit of olive oil and roasting in the oven until golden.
For a smoother bisque, blend it before adding the seafood. Use a hand blender directly in the pot for convenience.
Don't skip the sherry; it adds a complex depth that really elevates the dish.
Adjust the cayenne pepper to your taste or leave it out if heat isn't your thing.

Serving Suggestions

This bisque is perfect as a starter for a seafood-themed dinner or as a comforting main course. Pair with a crusty baguette or a warm, buttery garlic bread to soak up every last drop. A light, crisp salad with a citrus vinaigrette would also complement the richness of the bisque beautifully.

Frequently Asked Questions

Can I use frozen shrimp and crab meat?: Yes, just ensure they are fully thawed and drained before use to prevent excess water from diluting the bisque.
What can I substitute for sherry wine?: If you don't have sherry, a dry white wine or even a splash of brandy can work as alternatives, though the flavor will vary slightly.

Shrimp and Crab Bisque with Roasted Corn Recipe Walkthrough

Start by grabbing a large pot and placing it over medium heat. Melt the butter and olive oil together, which will create a delicious base for sautéing. Add the onion and garlic to the pot, and let them cook until they're translucent, stirring occasionally to avoid browning.

Once your onions and garlic are just right, sprinkle in the flour. Stir continuously for about two minutes to form a roux. This step is crucial for the bisque's smooth texture.

Now, slowly add in the seafood stock and sherry, whisking as you go to avoid lumps. Bring the mixture to a gentle simmer, allowing the flavors to meld beautifully.

Time to add the personality! Toss in the roasted corn, thyme, cayenne pepper, and season with salt and pepper. Let everything simmer together for 10 minutes, filling your kitchen with irresistible aromas.

Pour in the heavy cream and bring the bisque back to a gentle simmer. This is where the magic happens—watch as it transforms into a creamy, velvety delight.

Gently fold in the shrimp and crab meat. Cook just until the shrimp turns pink and is cooked through, which should take about five minutes. Take care not to overcook, as you want the seafood to remain tender and juicy.

Remove the pot from heat and let the bisque rest for a few minutes. This allows the flavors to settle and meld perfectly. Before serving, sprinkle with chopped parsley for a touch of color and freshness.

Why You'll Love This Recipe

Perfect balance of rich seafood flavors and sweet roasted corn.
Quick and easy to prepare, making it ideal for any occasion.
Impresses guests with minimal effort yet maximum flavor impact.
Comfort food at its finest, without being heavy or overly rich.

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

Step-by-step 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.

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