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Crab And Shrimp Seafood Bisque

Featured in Hearty and Delicious Mains.

This black bean soup starts with fresh onions and peppers sautéed until golden, creating a perfect base for tender black beans. Every spoonful delivers warmth from ground cumin and chili powder, balanced nicely by fresh cilantro and lime juice. The beans break down slightly while cooking, naturally thickening the broth into something really satisfying. Adding a dollop of sour cream or diced avocado makes it extra special. Ready in just forty minutes, it works perfectly for those evenings when something warming and filling sounds just right.
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Updated on Tue, 14 Jan 2025 21:29:48 GMT
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A bowl of creamy shrimp soup garnished with parsley. Pin it
A bowl of creamy shrimp soup garnished with parsley. | tastygusto.com

This creamy seafood bisque takes me back to seaside vacations in France. The sweet crab and tender shrimp create pure magic in a velvety smooth broth. Its become my go to recipe when I want to make something truly special. While it feels fancy its actually quite simple to make right in your own kitchen.

Why Fresh Seafood Makes a Difference

I always try to use the freshest seafood I can find the flavor is just unbeatable. The natural sweetness of fresh crab and shrimp really shines through in this dish. Plus you get all those wonderful nutrients like omega-3s that make this indulgent soup actually good for you too.

Everything You Need

  • Unsalted Butter: 1/4 cup, providing a rich base for the roux and enhancing the overall creaminess.
  • All-Purpose Flour: 1/4 cup, crucial for thickening the bisque to its velvety texture.
  • Onion: 1 small, finely chopped for a subtle aromatic foundation.
  • Garlic: 2 cloves, minced for a flavorful kick.
  • Seafood or Chicken Broth: 4 cups, used to create a rich and savory liquid base.
  • Heavy Cream: 1 cup, adding a luxurious smoothness.
  • Lump Crabmeat: 1/2 pound, picked over for shells, ensuring sweetness and tenderness.
  • Shrimp: 1/2 pound, peeled and deveined for ease and consistency in the dish.
  • Salt and Pepper: To taste, balancing and enhancing the flavors.
  • Fresh Parsley: Chopped for garnish, adding a pop of color and a fresh herbal note.

Lets Make Bisque

Melt the Butter
In a large pot, melt 1/4 cup of unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Create the Roux
Sprinkle 1/4 cup of all-purpose flour over the mixture, stirring constantly. Cook for 2-3 minutes until golden brown and fragrant.
Add the Broth
Gradually whisk in 4 cups of seafood or chicken broth, stirring continuously to prevent lumps. Simmer for 5-7 minutes until slightly thickened.
Incorporate the Cream
Stir in 1 cup of heavy cream, simmering for an additional 5 minutes to achieve richness.
Add the Seafood
Add 1/2 pound of lump crabmeat and 1/2 pound of shrimp. Simmer gently until the shrimp turn pink and are cooked through, about 3-4 minutes.
Finish and Garnish
Season with salt and pepper to taste. Optional: Partially puree the bisque for a thicker consistency. Garnish with chopped fresh parsley before serving.

Good For You Too

This bisque isnt just delicious its packed with goodness. The seafood gives you protein omega-3s and vitamin B12. I love knowing Im serving something that tastes amazing and nourishes our bodies at the same time.

My Kitchen Secrets

Take your time with the roux getting it golden brown makes all the difference. I like using my immersion blender for just a few pulses it gives that perfect silky texture while keeping some lovely chunks of seafood. Watch those shrimp carefully they only need a few minutes.

Mix It Up

Sometimes I add lobster or scallops when Im feeling extra fancy. A dash of Cajun seasoning gives it a nice kick. For my vegetarian friends I make it with mushrooms and corn in vegetable stock its surprisingly delicious.

A creamy shrimp soup with pieces of shrimp and garnished with parsley sits in a black bowl. Pin it
A creamy shrimp soup with pieces of shrimp and garnished with parsley sits in a black bowl. | tastygusto.com

Perfect Pairings

We love this with crispy garlic bread for dipping. A simple green salad on the side makes it a complete meal. Pour a glass of chilled Chardonnay or sparkling water with lemon and youve got pure dining elegance.

Avoid These Mistakes

Make sure to cook your roux until its truly golden and whisk that broth in slowly to avoid lumps. Never let the cream boil or itll separate. If youre using frozen seafood thaw and drain it well first for the best results.

Saving For Later

This bisque keeps beautifully in the fridge for about 3 days. Warm it gently when youre ready to enjoy it again. You can even freeze portions just thaw them completely before reheating.

Special Occasions

I love making this bisque for dinner parties or holiday meals. Its always such a showstopper. Theres something about serving a beautiful bowl of homemade seafood bisque that makes any occasion feel extra special.

Quick Answers

Dont worry if you cant find fresh seafood good quality frozen works too. Chicken broth makes a fine substitute for seafood stock. Even vegetarian versions can be delicious with the right ingredients just adjust the seasonings to your taste.

A bowl of creamy shrimp soup garnished with herbs. Pin it
A bowl of creamy shrimp soup garnished with herbs. | tastygusto.com

Frequently Asked Questions

→ Can I use frozen seafood?
Yes, high-quality frozen seafood works well. Just make sure it's fully thawed and drained to prevent excess water in the bisque.
→ How can I adjust the consistency?
Use an immersion blender for a smoother texture. Blend just a portion if you prefer some chunks. The roux also helps thicken the bisque.
→ What can I add to enhance the flavor?
Try adding a splash of sherry or white wine. Fresh herbs like thyme or extra parsley can also boost the taste.
→ How should I serve this bisque?
Serve hot with chopped parsley or paprika on top. Pair with crisp white wine or sparkling water with lemon.
→ Why is cooking the roux important?
Cooking the roux until golden brown removes the raw flour taste and adds a rich, nutty flavor to the bisque.

Seafood Bisque

A rich French-inspired seafood soup made with sweet lump crab and tender shrimp, simmered in a smooth and creamy base.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (4 bowls)

Dietary: ~

Ingredients

01 1/4 cup unsalted butter.
02 1/4 cup all-purpose flour.
03 1 small onion, finely chopped.
04 2 cloves garlic, minced.
05 4 cups seafood or chicken broth.
06 1 cup heavy cream.
07 1/2 pound lump crabmeat.
08 1/2 pound medium shrimp, peeled and deveined.
09 Salt and pepper to taste.
10 Fresh parsley for garnish.

Instructions

Step 01

Melt butter over medium heat. Cook onion and garlic until soft, 3-4 minutes.

Step 02

Stir flour into butter mixture, cook 2-3 minutes until golden and fragrant.

Step 03

Gradually whisk in broth to prevent lumps. Simmer 5-7 minutes until thickened.

Step 04

Stir in heavy cream and simmer 5 minutes more.

Step 05

Add crab and shrimp, simmer until shrimp turn pink, 3-4 minutes.

Step 06

Season with salt and pepper. Optionally blend for smoother texture. Garnish with parsley.

Notes

  1. Use fresh seafood when possible for best flavor.
  2. Roux should be golden brown to avoid raw flour taste.
  3. Can add sherry or wine for deeper flavor.

Tools You'll Need

  • Large pot.
  • Immersion blender (optional).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish.
  • Dairy.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 310
  • Total Fat: 22 g
  • Total Carbohydrate: 18 g
  • Protein: 15 g