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Crab and Shrimp Seafood Bisque

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Crab and Shrimp Seafood Bisque is a luxurious and creamy soup bursting with the rich flavors of fresh seafood. This decadent bisque combines succulent crab meat, tender shrimp, and aromatic vegetables, simmered in a velvety broth infused with spices and herbs. It’s the perfect comfort food for chilly evenings, romantic dinners, or anytime you crave an indulgent and satisfying meal. With its gourmet flair and irresistible flavor, this bisque is sure to impress your family and guests alike.

Ingredients

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For the Bisque Base:

  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, finely chopped
  • 1 small carrot, grated
  • 3 tablespoons all-purpose flour
  • 3 cups seafood stock or fish broth
  • 1 cup heavy cream
  • ½ cup dry white cooking wine or seafood stock (non-alcoholic)

For the Seafood:

  • 1 cup lump crab meat
  • 1 cup medium shrimp, peeled and deveined
  • ½ teaspoon smoked paprika
  • ½ teaspoon Old Bay seasoning
  • ¼ teaspoon cayenne pepper (optional, for heat)

For Garnish:

  • Fresh parsley, chopped
  • Paprika for sprinkling
  • Crusty bread or oyster crackers

Instructions

Prepare the Bisque Base:

  1. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, garlic, celery, and carrot, and sauté until softened, about 5 minutes.
  2. Make the Roux: Stir in the flour, cooking for 2-3 minutes to form a roux. This will thicken the bisque and add a nutty flavor.
  3. Add the Liquid: Gradually whisk in the seafood stock and wine (or additional stock), ensuring no lumps remain. Bring the mixture to a gentle simmer.

Cook the Seafood:

  1. Season the Bisque: Stir in the smoked paprika, Old Bay seasoning, and cayenne pepper (if using). Adjust salt and pepper to taste.
  2. Add the Shrimp: Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
  3. Add the Crab: Gently fold in the crab meat, being careful not to break up the lumps too much.

Finish the Bisque:

  1. Incorporate the Cream: Lower the heat and stir in the heavy cream, allowing the bisque to heat through without boiling.
  2. Adjust Consistency: If the bisque is too thick, add more seafood stock, one tablespoon at a time, until it reaches your desired consistency.

Serve:

  1. Garnish: Ladle the bisque into bowls and garnish with fresh parsley, a sprinkle of paprika, and a side of crusty bread or oyster crackers.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/crab-and-shrimp-seafood-bisque-2/