Description
This Crab and Shrimp Seafood Bisque is a creamy, flavorful soup perfect for seafood lovers. It blends tender crab meat and shrimp with aromatic vegetables and spices, simmered in a rich seafood stock and finished with heavy cream. Garnished with fresh parsley, this bisque offers a comforting and elegant dish suitable for any occasion.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
Spices
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- 1/4 teaspoon thyme
Liquids and Seafood
- 4 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- 1 cup cooked crab meat, shredded
- 1 cup cooked shrimp, peeled and deveined
Seasoning and Garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened, stirring occasionally to prevent sticking.
- Add Spices: Stir in the paprika, cayenne pepper, and thyme, cooking for another 1-2 minutes until the spices become fragrant, which helps deepen the bisque’s flavor.
- Simmer Stock: Pour in the seafood stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 minutes to meld the flavors and soften the vegetables further.
- Add Cream and Seafood: Stir in the heavy cream and allow it to warm through. Then add the cooked crab meat and shrimp, stirring gently to combine. Cook for an additional 5 minutes to heat the seafood without overcooking it.
- Season and Blend (Optional): Season the bisque with salt and freshly ground black pepper to taste. If you prefer a smoother texture, carefully puree the mixture in batches using a blender, then return it to the pot and warm through.
- Serve and Garnish: Ladle the bisque into bowls and garnish with freshly chopped parsley. Serve hot, enjoying the rich and creamy seafood flavors.
Notes
- Adjust cayenne pepper according to your preferred spice level to make the bisque milder or spicier.
- Using fresh seafood stock enhances the flavor, but chicken broth can be a convenient substitute.
- For a lighter version, substitute heavy cream with half-and-half or a milk alternative, though the texture will be less creamy.
- Pureeing the bisque is optional — it can be served chunky with visible pieces of seafood and vegetables or smooth for a more classic bisque texture.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stove; avoid boiling to keep seafood tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Seafood, American
Nutrition
- Serving Size: 1 cup (approx. 240ml)
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 15g
- Cholesterol: 110mg
Keywords: crab bisque, shrimp bisque, seafood bisque, creamy seafood soup, easy bisque recipe, homemade seafood soup
