Description
A rich and velvety Creamy Crab and Shrimp Seafood Bisque bursting with tender seafood, aromatic spices, and a touch of sherry for depth. Perfect as a comforting appetizer or elegant main course.
Ingredients
Scale
Base
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids & Seasonings
- 4 cups seafood broth
- 1 cup heavy cream
- 1/2 cup dry sherry
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Seafood
- 1/2 pound lump crab meat
- 1/2 pound shrimp, peeled and deveined
Garnish
- Chopped fresh parsley
Instructions
- Heat fats: Heat olive oil and butter in a large pot over medium heat until the butter melts, creating a flavorful base for the bisque.
- Sauté aromatics: Add chopped onion and minced garlic to the pot. Sauté for about 5 minutes until softened and fragrant, which enhances the soup’s depth.
- Make roux: Stir in all-purpose flour and cook for 2 minutes, stirring constantly, to form a roux that will thicken the bisque.
- Add broth: Gradually whisk in seafood broth to the roux, bringing the mixture to a simmer while stirring constantly until it slightly thickens.
- Flavor and cream: Reduce heat to low, then stir in heavy cream, dry sherry, paprika, dried thyme, cayenne pepper, salt, and pepper, blending the flavors.
- Simmer: Let the bisque simmer for 10 minutes, stirring occasionally to meld the flavors and thicken the soup further.
- Add seafood: Gently fold in lump crab meat and shrimp, simmering for an additional 5 minutes until the shrimp turns pink and the seafood is cooked through.
- Season and finish: Taste the bisque and adjust seasoning if needed to balance the flavors perfectly.
- Serve: Ladle the hot bisque into bowls, garnish with chopped fresh parsley, and serve immediately for a luxurious seafood experience.
Notes
- For a smoother bisque, use an immersion blender before adding the seafood.
- Dry sherry adds a subtle sweetness and depth; if unavailable, a dry white wine can be a substitute.
- Adjust cayenne pepper to your preferred spice level.
- Use fresh seafood for the best flavor and texture.
- Leftovers can be refrigerated for up to 2 days, reheat gently to avoid curdling the cream.
