Description
This velvety, rich bisque brings together tender shrimp, lump crab meat, and a perfectly seasoned creamy base for a luxurious seafood experience. Whether you’re enjoying a cozy evening or impressing guests at a dinner party, this bisque is sure to be the highlight of the meal.
Ingredients
- 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)
- 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)
- Fresh parsley (chopped, for garnish)
- Paprika (for sprinkling)
- Crusty bread or oyster crackers (for serving)
Instructions
- Prepare the Bisque Base: In a large pot, melt the butter and olive oil over medium heat. Add onion, garlic, celery, and grated carrot. Sauté until softened, about 5 minutes.
- Make the Roux: Stir in flour and cook for 2-3 minutes, stirring constantly to form a thick, creamy base.
- Add Liquids: Gradually whisk in the seafood stock and white wine (or more stock). Bring to a simmer and cook for about 10 minutes.
- Season the Bisque: Add smoked paprika, Old Bay seasoning, and cayenne pepper (if using). Season with salt and pepper to taste.
- Cook the Seafood: Add shrimp and cook for 3-4 minutes until pink and opaque. Gently stir in the lump crab meat, being careful not to break it up.
- Incorporate the Cream: Lower the heat and stir in heavy cream. Warm through without bringing it to a boil.
- Adjust Consistency: If the bisque is too thick, add additional seafood stock one tablespoon at a time until desired texture is reached.
- Serve and Garnish: Ladle the bisque into bowls, garnish with fresh parsley and a sprinkle of paprika. Serve with crusty bread or oyster crackers.
Notes
- Fresh seafood makes all the difference in flavor and texture.
- Simmer gently to avoid curdling the cream.
- If you prefer a smoother bisque, use an immersion blender before adding seafood.
- Adjust spice levels to taste, increasing cayenne for heat or leaving it out for a milder version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American