Creamy Crab and Shrimp Seafood Bisque

Name: Creamy Crab and Shrimp Seafood Bisque
Total time: 30 min
Yield: 8 servings
Cuisine: International
Ingredients: 1 lb (450 g) shrimp, peeled and deveined; 1 lb (450 g) crab meat, picked over for shell; 2 tablespoons butter; 1 small onion, finely chopped; 2 garlic cloves, minced; 2 celery stalks, finely chopped; 1 carrot, finely chopped; 1/4 cup (30 g) all-purpose flour; 4 cups (950 ml) seafood or chicken broth; 1 cup (240 ml) heavy cream; 1 cup (240 ml) milk; 1/4 cup (60 ml) dry white wine; 2 tablespoons tomato paste; 1 bay leaf; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; Salt and black pepper, to taste; Fresh parsley, chopped, for garnish

Wassafatouma

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30 mins

8 Servings

This bisque builds a savory base from butter-softened vegetables, tomato paste and a splash of white wine, then gets its richness from cream and plenty of shrimp and crab. Blend it smooth or leave some chunks. It makes an elegant starter for holidays or a cozy main with crusty bread.

Preparation Steps

1Step 1

Melt the butter in a large heavy pot over medium heat. Add the onion, garlic, celery and carrot and cook gently for 5 to 7 minutes, until soft but not browned.

2Step 2

Sprinkle in the flour and stir for about 2 minutes to cook out the raw taste; the vegetables should look evenly coated.

3Step 3

Pour in the broth a little at a time, whisking constantly so no lumps form. Stir in the cream, milk, wine, tomato paste, bay leaf, paprika and cayenne, and season lightly with salt and pepper.

4Step 4

Bring the pot just to a boil, then lower the heat and simmer gently for 15 minutes, stirring now and then so nothing sticks.

5Step 5

Add the shrimp and crab and simmer for 5 to 7 minutes, until the shrimp are pink, opaque and cooked through.

6Step 6

Remove the bay leaf. Blend the soup with an immersion blender until smooth, or blend only half for a chunkier bisque.

7Step 7

Taste and adjust the salt, pepper and cayenne. Ladle into bowls and garnish with parsley.

Tips & Variations

Keep the heat at a gentle simmer once the cream is in; a hard boil can make the soup separate.
Use all shrimp or add chopped lobster meat in place of some of the crab. Replace the wine with extra broth and a squeeze of lemon if you prefer.
Refrigerate leftovers in a covered container for up to 3 days. Reheat gently over low heat, stirring, until steaming hot.

Creamy Crab and Shrimp Seafood Bisque

Preparation Steps

Tips & Variations

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