Creamy Seafood Bisque with Crab and Shrimp
A luxurious and creamy bisque featuring fresh crab and shrimp, perfect for special occasions or a comforting meal.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Seafood
- 1 cup Crab Meat Fresh, cooked, and picked over for shells.
- 1 pound Shrimp Fresh, peeled, and deveined.
Vegetables
- 2 tablespoons Butter Unsalted, for sautéing.
- 1 medium Onion Finely chopped.
- 2 stalks Celery Diced.
- 3 cloves Garlic Minced.
Thickening Agent
- 1/4 cup Flour All-purpose flour for roux.
Broth
- 4 cups Seafood Stock High-quality stock for flavor.
- 1 cup Heavy Cream Added towards the end of cooking.
Seasoning
- 1/4 cup Fresh Herbs Chopped parsley and dill for garnish.
- 1 tablespoon Lemon Juice Freshly squeezed.
Salt and Pepper
- to taste Salt
- to taste Black Pepper
Instructions
- Prepare your ingredients: chop the onion, celery, and garlic, and set aside. Ensure shrimp is peeled and deveined, and crab meat is ready.
- Melt butter in a large pot over medium heat. Add onions and sauté for about 5 minutes until translucent.
- Add diced celery and minced garlic, sauté for another 3-4 minutes until softened.
- Sprinkle flour over the mixture, stir well, and cook for about 2 minutes to form a roux.
- Gradually pour in seafood stock while stirring to prevent lumps. Bring to a gentle simmer and cook for about 10 minutes.
- Season with salt and pepper to taste, stirring frequently.
- Add heavy cream and stir until fully incorporated. Simmer for an additional 5 minutes.
- Gently fold in shrimp and crab meat, cooking for another 5-7 minutes until shrimp is pink and opaque.
- Remove from heat and squeeze in fresh lemon juice. Adjust seasoning as necessary.
- Ladle bisque into warm bowls and garnish with chopped parsley and dill.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.