Description
Creamy crab and shrimp seafood bisque delights palates with rich maritime flavors from coastal kitchens. Delicate shellfish, aromatic herbs, and smooth cream combine for an elegant dining experience you’ll savor with each spoonful.
Ingredients
Scale
Main Seafood Ingredients:
- 1/2 pound crab meat
- 1/2 pound shrimp, peeled and deveined
Dairy and Stock Ingredients:
- 4 tablespoons butter
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 cups seafood stock
Seasoning and Flavor Enhancers:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Melt butter in a large pot over medium heat, gently sautéing diced onions and minced garlic until translucent and fragrant, approximately 3-4 minutes.
- Sprinkle flour into the softened vegetables, stirring continuously to create a smooth roux and prevent burning, cooking for 2 minutes until light golden.
- Gradually pour seafood stock into the roux, whisking constantly to eliminate lumps and create a smooth base.
- Incorporate tomato paste, Worcestershire sauce, white wine, salt, and pepper, blending thoroughly to develop rich flavor profile.
- Reduce heat and allow mixture to simmer, stirring periodically, for 10-12 minutes until slightly thickened.
- Pour heavy cream and milk into the simmering liquid, maintaining gentle heat to prevent curdling.
- Carefully fold in crab meat and shrimp, cooking for 4-5 minutes until seafood is opaque and heated through.
- Taste and fine-tune seasonings, ensuring balanced flavors and appropriate salt levels.
- Ladle bisque into warm serving bowls, garnishing with freshly chopped parsley for a vibrant presentation.
- Serve immediately while hot, accompanied by crusty bread or oyster crackers.
Notes
- Ensure butter doesn’t brown while sautéing onions and garlic to maintain a delicate flavor profile.
- Use fresh seafood stock for richer taste, but store-bought works perfectly as a convenient alternative.
- For a lighter version, substitute half-and-half instead of heavy cream and reduce total dairy quantity.
- Avoid overcooking seafood by adding shrimp and crab meat at the end, keeping them tender and succulent.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 24
- Calories: 233
- Sugar: 1 g
- Sodium: 390 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 150 mg