Description
This seafood bisque recipe combines succulent shrimp and crab with aromatic spices and a creamy broth for the ultimate comfort dish. It’s easy enough for weeknight cooking but elegant enough to serve at dinner parties.
Ingredients
- ½ pound shrimp (peeled, deveined, chopped)
- ½ pound lump crab meat (fresh or canned)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 4 cups seafood or chicken stock
- 1 cup heavy cream
- ½ cup white wine (optional)
- 1 teaspoon Old Bay seasoning
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Melt butter and olive oil in a large pot. Add onion and garlic, cooking until soft.
- Stir in flour and cook 1–2 minutes to form a roux.
- Slowly whisk in white wine (optional) and stock, stirring until smooth.
- Season with Old Bay, paprika, cayenne, salt, and pepper. Simmer for 10 minutes.
- Add shrimp and cook 3–4 minutes until pink.
- Fold in crab meat gently.
- Stir in heavy cream and simmer another 5 minutes (do not boil).
- Garnish with parsley and serve hot with bread.
Notes
- For richer flavor, blend part of the bisque before adding seafood.
- Add corn or diced carrots for texture.
- Use coconut milk instead of cream for a lighter, dairy-free version.
- Always reheat on low to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes