Description
A creamy and decadent crab shrimp bisque perfect for cozy evenings and impressing guests.
Ingredients
Scale
- 1 pound of crab meat (preferably fresh or high-quality canned)
- 1 pound of shrimp, peeled and deveined
- 4 tablespoons of unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves of garlic, minced
- 1/2 cup of dry sherry or sparkling grape juice
- 4 cups of seafood stock or chicken broth
- 1 cup of heavy cream
- 2 tablespoons of tomato paste
- 1 teaspoon of old bay seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- A splash of lemon juice (optional)
- Red pepper flakes (optional)
- Chopped green onions (optional)
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onions, celery, and carrots. Sauté for about 5-7 minutes until soft and translucent.
- Stir in the minced garlic, cooking for an additional minute until fragrant.
- Pour in the dry sherry or non-alcoholic substitute. Simmer for about 3-4 minutes.
- Add in the tomato paste and seafood stock (or chicken broth). Stir well to combine.
- Bring the soup to a gentle simmer for about 10 minutes.
- Cook the crab meat and shrimp for an additional 5-7 minutes or until the shrimp turn pink.
- Reduce heat to low and stir in the heavy cream, seasoning with old bay seasoning, salt, and pepper. Optional: add lemon juice.
- Simmer for a few more minutes to meld the flavors.
- Ladle the bisque into bowls and garnish with fresh parsley.
Notes
Consider serving with crispy baguette slices or a light arugula salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg