Here’s a rich, velvety, restaurant-style Crab and Shrimp Seafood Bisque — creamy, flavorful, and perfect for a cozy dinner or special occasion. 🦀🍤🥣
🌊 Crab and Shrimp Seafood Bisque
🦐 Ingredients:
Seafood:
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1/2 lb shrimp, peeled and deveined (save shells for broth, optional)
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1/2 lb lump crab meat (fresh or canned, drained)
Base:
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3 tbsp butter
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1 tbsp olive oil
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1 small onion, finely chopped
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1 small carrot, finely chopped
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1 stalk celery, finely chopped
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2 cloves garlic, minced
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3 tbsp all-purpose flour
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1/4 cup dry white wine (optional but adds depth)
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2 cups seafood stock (or chicken broth)
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1 cup heavy cream
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1 cup half-and-half or milk
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2 tbsp tomato paste
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1 tsp Old Bay seasoning (or Cajun seasoning)
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1/4 tsp paprika
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Salt and pepper, to taste
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1 tsp lemon juice
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2 tbsp chopped fresh parsley
👩🍳 Instructions:
1. Prepare the Seafood (optional but flavorful):
If using shrimp shells, simmer them in 2 ½ cups water for 15 minutes to create a quick seafood stock. Strain and set aside.
2. Sauté the Base Vegetables:
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In a large pot, melt butter with olive oil over medium heat.
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Add onion, carrot, and celery; cook until soft (about 5–6 minutes).
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Add garlic and cook 1 more minute, stirring often.
3. Create the Roux:
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Sprinkle in flour and stir constantly for 1–2 minutes until golden (this thickens the bisque).
4. Add Liquids:
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Slowly whisk in the white wine (if using), then add the seafood stock, tomato paste, and seasonings.
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Bring to a gentle simmer and cook 10–12 minutes to blend flavors.
5. Blend (Optional for Smooth Texture):
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Use an immersion blender to puree the mixture until smooth.
(Skip this step if you prefer a chunkier bisque.)
6. Add Cream & Seafood:
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Lower heat to medium-low. Stir in heavy cream and half-and-half.
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Add shrimp and cook gently until pink, about 4–5 minutes.
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Stir in crab meat and lemon juice. Simmer 2–3 more minutes, being careful not to boil (to avoid curdling the cream).
7. Finish & Serve:
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Taste and adjust seasoning with salt, pepper, or more Old Bay.
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Garnish with chopped parsley and a drizzle of cream.
Serve hot with crusty bread, oyster crackers, or a sprinkle of paprika or cayenne for color.
🌟 Tips:
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For extra richness, add a tablespoon of brandy or sherry just before serving.
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If you want it thicker, whisk in a little cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) at the end.
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Don’t overcook the seafood — it should stay tender and sweet.
Would you like me to give you a spicy Cajun version of this bisque next? It has a deep Southern flavor with a little kick.
