Absolutely! Let’s make a rich, creamy Crab and Shrimp Seafood Bisque from scratch—classic French-style, full of flavor, and elegant enough for a special dinner. Here’s a detailed recipe:
Ingredients (Serves 4–6)
For the Seafood
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200 g (7 oz) shrimp, peeled and deveined
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200 g (7 oz) crab meat (fresh or canned, picked over for shells)
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Optional: shrimp shells for stock
For the Bisque Base
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2 tbsp butter
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1 small onion, finely chopped
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1 small carrot, finely chopped
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1 celery stalk, finely chopped
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2 cloves garlic, minced
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2 tbsp tomato paste
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2 tbsp all-purpose flour
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1/2 cup dry white wine
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4 cups seafood or fish stock (or shrimp shells simmered in water)
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1 tsp paprika
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1/4 tsp cayenne pepper (optional, for heat)
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1 bay leaf
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Salt and freshly ground black pepper, to taste
For the Creamy Finish
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1/2 cup heavy cream
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1–2 tsp lemon juice
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Chopped fresh parsley or chives for garnish
Instructions
1. Prepare the Seafood
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If using raw shrimp, you can sauté them lightly in 1 tsp butter until just pink. Set aside—they will be added back later.
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Pick over crab meat carefully to remove shells. Set aside.
2. Make the Base
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In a large pot, melt 2 tbsp butter over medium heat.
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Add onion, carrot, and celery; cook 5–7 minutes until softened.
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Add garlic and cook 1 minute until fragrant.
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Stir in tomato paste and cook 2 minutes to caramelize slightly.
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Sprinkle flour over vegetables, stir, and cook 1–2 minutes to form a roux.
3. Deglaze and Simmer
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Slowly pour in white wine, stirring constantly to avoid lumps. Let it reduce slightly.
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Gradually add the seafood stock while stirring.
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Add paprika, cayenne (if using), bay leaf, salt, and pepper.
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Simmer gently for 20–25 minutes to allow flavors to meld.
4. Blend the Bisque
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Remove bay leaf.
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Using an immersion blender (or in batches in a countertop blender), puree the soup until smooth.
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For extra silkiness, strain through a fine-mesh sieve (optional but traditional).
5. Finish with Cream and Seafood
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Stir in heavy cream and adjust seasoning with salt, pepper, and lemon juice.
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Add shrimp and crab meat back into the bisque. Simmer 3–4 minutes until heated through.
6. Serve
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Ladle bisque into warm bowls.
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Garnish with chopped parsley or chives.
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Optional: drizzle a little extra cream for a decorative swirl.
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Serve with crusty bread or garlic crostini.
💡 Tips for an Authentic Bisque:
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Use shell stock if possible: Simmering shrimp or crab shells with aromatics makes the soup far richer.
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Do not overcook the seafood: Shrimp and crab added too early become rubbery.
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Balance flavors: A touch of lemon brightens the richness of cream and seafood.
If you like, I can also give a shortcut version that skips making stock from shells but still has a restaurant-quality flavor—perfect for a quick weeknight dinner.