Ingredients
- Seafood:
- 1 pound large shrimp, peeled and deveined (reserve shells)
- 1/2 pound lump crab meat, picked over for shells
- Aromatics:
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup carrot, finely chopped
- 2 garlic cloves, minced
- Seasonings:
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
- Salt and black pepper, to taste
- Thickening and Liquid:
- 1/4 cup all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 2 tablespoons sherry (optional)
- Garnish:
- Fresh herbs (such as parsley or chives), chopped
Instructions
- Prepare Shrimp Stock (Optional but Recommended):
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add reserved shrimp shells and sauté until pink and fragrant, about 5 minutes.
- Add 4 cups of water and bring to a boil. Reduce heat and simmer for 20 minutes.
- Strain the stock and discard shells. Set aside.
- Sauté Aromatics:
- In the same pot, heat 1 tablespoon of olive oil over medium heat.
- Add chopped onion, celery, and carrot. Sauté until vegetables are tender, about 5-7 minutes.
- Add minced garlic and cook for an additional 1 minute.
- Build the Base:
- Stir in tomato paste, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 2 minutes to develop flavors.
- Sprinkle flour over the vegetables and stir to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
- Add Liquids:
- Gradually whisk in the shrimp stock (or seafood/chicken broth) to avoid lumps.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Blend for Smoothness:
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return to the pot.
- Incorporate Cream and Seafood:
- Stir in heavy cream and sherry (if using).
- Add the shrimp and cook until they turn pink and are cooked through, about 3-5 minutes.
- Gently fold in the crab meat and cook for an additional 2 minutes to warm through.
- Adjust Seasoning and Serve:
- Taste the bisque and adjust seasoning with salt and pepper as needed.
- Ladle the bisque into bowls and garnish with chopped fresh herbs.
Serving Suggestions
- Serve the bisque hot with crusty bread or oyster crackers.
- Pair with a light salad for a complete meal.
- For an elegant presentation, drizzle with a swirl of cream and top with a sprig of fresh herb.
Tips and Variations
- Seafood Variations: Feel free to add other seafood like scallops or lobster for a more luxurious bisque.
- Spice Level: Adjust the cayenne pepper to your preferred heat level.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream.
- Freezing: It’s not recommended to freeze cream-based soups as they may separate upon thawing.
Enjoy your homemade Crab and Shrimp Seafood Bisque!
