Description
This Crab and Shrimp Seafood Bisque is a rich, creamy soup featuring tender lump crabmeat and succulent shrimp simmered in a flavorful broth enhanced with sherry and aromatic vegetables. Perfect for a comforting appetizer or light meal, this bisque combines traditional French techniques with fresh seafood for an elegant dish that’s easy to prepare.
Ingredients
Scale
Seafood:
- 1/2 pound lump crabmeat, picked over for shells
- 1/2 pound medium shrimp, peeled and deveined
Base:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups seafood or chicken broth
- 1/2 cup dry sherry (optional)
- 1 cup heavy cream
Seasonings and Garnish:
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Sauté Aromatics: Melt the unsalted butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, then sauté until softened and fragrant, about 3-4 minutes.
- Make Roux: Sprinkle the all-purpose flour over the sautéed onion and garlic, stirring constantly to form a roux. Continue cooking until the mixture turns golden brown and fragrant, roughly 2-3 minutes.
- Add Broth: Gradually pour in the seafood or chicken broth while stirring continuously to prevent lumps. Bring the mixture to a simmer and allow it to thicken slightly for 5-7 minutes.
- Add Cream and Sherry: Stir in the heavy cream and dry sherry if using. Let the bisque simmer for an additional 5 minutes to meld the flavors together.
- Cook Seafood: Gently fold in the lump crabmeat and shrimp. Continue cooking until the shrimp are fully cooked and have turned pink, about 3-4 minutes.
- Season and Blend (Optional): Season the bisque with salt and pepper to your taste. For a thicker, smoother texture, you may partially puree the soup with an immersion blender, being careful to keep some chunks intact.
- Serve: Ladle the hot bisque into bowls, garnish with chopped fresh parsley, and serve immediately for the best flavor and warmth.
Notes
- Use fresh lump crabmeat if possible for the best flavor and texture.
- Dry sherry is optional but adds a lovely depth to the bisque; you can omit it for a non-alcoholic version.
- Partially blending the bisque is optional depending on your texture preference.
- Be careful not to overcook the shrimp to prevent rubbery texture.
- This bisque can be prepared a day in advance; reheat gently over low heat before serving.
