Name: Crab and Shrimp Seafood Bisque
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Seafood
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 for garnish; Paprika for sprinkling; Crusty bread or oyster crackers for serving

Crab and Shrimp Seafood Bisque

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This Crab and Shrimp Seafood Bisque is a luxurious, creamy soup that brings the flavors of fresh seafood to your table. Infused with aromatic spices and velvety cream, it’s perfect for special occasions or a cozy dinner at home. The combination of crab and shrimp makes it a flavorful and indulgent dish.

Author: Ava
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Soup
Method: Stove-top
Cuisine: Seafood
Diet: Gluten Free

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 for garnish
Paprika for sprinkling
Crusty bread or oyster crackers for serving

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Instructions

Prepare the Bisque Base: In a large pot, melt butter and olive oil over medium heat. Add onion, garlic, celery, and carrot, and sauté until softened.
Make the Roux: Stir in flour and cook for 2-3 minutes to form a roux.
Add the Liquid: Gradually whisk in seafood stock and wine. Bring to a gentle simmer.
Season the Bisque: Stir in smoked paprika, Old Bay seasoning, and cayenne pepper. Season with salt and pepper to taste.
Cook the Seafood: Add shrimp and cook until pink. Then add crab and cook for an additional minute.
Finish the Bisque: Stir in heavy cream and adjust the consistency by adding more stock if needed.
Serve: Ladle into bowls, garnish with parsley and paprika, and serve with crusty bread or crackers.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently on the stove, adding a splash of stock if necessary to adjust the consistency.

Find it online: https://avarecipe.com/crab-and-shrimp-seafood-bisque/