Description
Seafood lovers will adore this creamy crab and shrimp bisque that blends rich maritime flavors with elegant French culinary techniques. Delicate shellfish and velvety broth combine for a luxurious dining experience you’ll savor with each spoonful.
Ingredients
Scale
- ½ lbs (225g) crab meat, cooked and picked over for shells
- ½ lbs (225g) shrimp, peeled, deveined, and cut into bite-sized pieces
- 1 cup heavy cream
- ½ cup whole milk
- 2 tbsps butter
- ¼ cup dry sherry or white wine
- 2 cups seafood or chicken stock
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsps all-purpose flour
- 2 tbsps tomato paste
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional, for heat)
- ½ tsp salt (to taste)
- ¼ tsp black pepper
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Aromatic Base: Melt butter in a large pot over medium heat, sauté onions and garlic until softened and translucent, releasing their fragrant essence.
- Roux Development: Sprinkle flour over the aromatics, stirring continuously to create a smooth, golden roux that will provide depth and thickness to the bisque.
- Liquid Integration: Gradually whisk in seafood stock, ensuring a lump-free, velvety foundation for the bisque, then incorporate heavy cream, milk, and sherry, maintaining a gentle simmer.
- Flavor Layering: Introduce paprika, cayenne pepper, salt, black pepper, and tomato paste, stirring to distribute seasonings evenly and allow spices to meld together for 10 minutes.
- Seafood Infusion: Gently add crab meat and shrimp to the simmering liquid, cooking until shrimp turn pink and reach optimal tenderness.
- Final Touches: Taste and adjust seasonings, then ladle the creamy bisque into serving bowls, garnishing with freshly chopped parsley for a vibrant finish.
Notes
- Control Roux Consistency: Carefully manage butter and flour ratio to prevent a gluey or dry texture, stirring constantly for smooth, silky thickening.
- Protect Seafood Delicacy: Cook shrimp and crab gently to avoid rubbery texture, removing from heat immediately after they turn pink to preserve tenderness and natural sweetness.
- Balance Seafood Intensity: Use sherry and seafood stock judiciously to enhance maritime flavors without overpowering delicate crab and shrimp nuances.
- Temperature Management: Maintain low, steady simmer to prevent cream from separating or burning, creating a velvety, uniform bisque consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg