Ingredients
Scale
- 8 oz shrimp, peeled and deveined
- 8 oz crab meat, picked over for shells
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup dry sherry (optional)
- 1 tablespoon tomato paste
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- Fresh chives or parsley, chopped for garnish
Instructions
- Sauté the Vegetables:
- In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Cook for about 5 minutes, until the vegetables are softened.
- Add the minced garlic and cook for another minute until fragrant.
- Make the Roux:
- Sprinkle the flour over the sautéed vegetables and stir to coat. Cook the flour for 2-3 minutes, stirring constantly, until it’s lightly browned.
- Add the Liquids:
- Gradually whisk in the seafood stock, ensuring no lumps form. Add the tomato paste, Old Bay seasoning, and cayenne pepper if using.
- Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to develop.
- Blend the Bisque:
- If you prefer a smoother bisque, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches, then return it to the pot.
- Add the Cream, Milk, and Sherry:
- Stir in the heavy cream, milk, and dry sherry (if using). Reduce the heat to low and simmer the bisque for another 5 minutes.
- Add the Seafood:
- Stir in the shrimp and crab meat. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
- Season and Serve:
- Taste the bisque and adjust the seasoning with salt and pepper as needed.
- Ladle the bisque into bowls and garnish with chopped chives or parsley.
Enjoy your Creamy Crab and Shrimp Seafood Bisque as a decadent and comforting seafood soup!