Description

Indulge in the luxurious flavors of this creamy seafood bisque, a blend of crab, shrimp, and vegetables. Perfect for a cozy dinner.

Ingredients

Scale

1/2 lb fresh or canned lump crab meat
1/2 lb large shrimp, peeled and deveined
4 tablespoons unsalted butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 large carrot, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1/2 cup dry sherry
4 cups seafood stock or chicken broth
1 cup heavy cream

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Instructions

Step 1: Prepare the Base Melt butter in a large pot over medium heat.

Add onion, celery, and carrot. Sauté for 5-7 minutes until softened.

Stir in minced garlic and cook for an additional minute.

Step 2: Thicken with Flour Sprinkle flour over the vegetables, stirring constantly to create a roux.

Cook for about 2 minutes to eliminate the raw flour taste.

Step 3: Deglaze with Sherry Slowly pour in the sherry while stirring to deglaze the pot.

Let it simmer for 2-3 minutes to reduce slightly.

Step 4: Add Stock Gradually whisk in the seafood stock or chicken broth.

Bring the mixture to a gentle boil, then reduce heat to a simmer.

Let it simmer for 10 minutes to meld the flavors.

Step 5: Cook the Seafood Add shrimp and crab meat to the pot.

Simmer for 5-7 minutes, until the shrimp turn pink and are fully cooked.

Step 6: Finish with Cream Lower the heat and gently stir in the heavy cream.

Heat the bisque for 2-3 minutes without boiling to preserve the creamy texture.

Step 7: Blend (Optional) For a smoother bisque, blend part or all of the soup using an immersion blender.

Alternatively, blend in small batches using a standard blender.

Step 8: Serve Ladle the bisque into bowls.

Garnish with fresh herbs if desired, and serve hot with crusty bread or crackers.

Notes

Luxuriously creamy with a rich seafood flavor
Perfect for special occasions or cozy dinners
Customizable—adjust spice level and add extra seafood!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Cuisines
Method: Slow-Cooked
Cuisine: French, American