Crab and Shrimp Bisque

Here’s a detailed Crab and Shrimp Bisque recipe that’s rich, creamy, and packed with seafood flavor. I’ll break it down step-by-step for you.

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Crab and Shrimp Bisque Recipe

Ingredients

• Seafood:

  • 1/2 lb cooked crab meat (lump or claw meat)

  • 1/2 lb shrimp, peeled and deveined (reserve shells if possible)

• Bisque Base:

  • 4 cups seafood stock (or fish stock, or use clam juice + water)

  • 2 cups heavy cream

  • 1 cup dry white wine (optional but recommended)

  • 1 medium onion, finely chopped

  • 2 stalks celery, finely chopped

  • 1 medium carrot, finely chopped

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 3 tbsp butter

  • 2 tbsp olive oil

  • 1 tsp smoked paprika (optional for a smoky flavor)

  • 1/2 tsp cayenne pepper (adjust to taste)

  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves

  • 1 bay leaf

  • Salt and black pepper to taste

  • Fresh parsley or chives, chopped for garnish

  • Lemon wedges (optional for serving)

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Instructions

Step 1: Prepare Shrimp and Stock

1. If you have shrimp shells: Peel the shrimp, keeping shells for stock.

2. Heat 2 tbsp olive oil in a large pot over medium heat.

3. Add shrimp shells (if reserved) and sauté for 2-3 minutes until pink and fragrant.

4. Add 4 cups water and bring to a simmer.

5. Add 1 bay leaf and a pinch of salt.

6. Simmer for 20 minutes to make a simple shrimp stock.

7. Strain and discard shells. Set stock aside.

If you don’t have shrimp shells, you can substitute with seafood or fish stock.

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Step 2: Cook Aromatics

1. In a large pot or Dutch oven, melt 3 tbsp butter over medium heat.

2. Add chopped onion, celery, and carrot.

3. Sauté for 5-7 minutes until vegetables are soft but not browned.

4. Add minced garlic and cook for another minute until fragrant.

5. Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize it slightly.

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Step 3: Build the Bisque

1. Pour in 1 cup dry white wine. Cook until mostly evaporated (~3-4 minutes).

2. Add the shrimp stock (or seafood stock).

3. Add thyme, smoked paprika, cayenne, salt, and black pepper.

4. Bring to a gentle simmer and let cook for 15-20 minutes to develop flavor.

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Step 4: Blend the Soup Base

1. Remove bay leaf.

2. Use an immersion blender (or transfer to a regular blender) to puree the soup until smooth.

3. Return soup to the pot if needed.

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Step 5: Add Cream and Seafood

1. Reduce heat to low.

2. Stir in 2 cups heavy cream.

3. Add the peeled shrimp and crab meat.

4. Cook gently for 5-7 minutes until shrimp are pink and cooked through.

5. Adjust seasoning with salt and pepper.

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Step 6: Serve

1. Ladle bisque into warm bowls.

2. Garnish with chopped fresh parsley or chives.

3. Serve with lemon wedges on the side for a bright contrast.

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Tips for Best Results:

• Use fresh or high-quality frozen seafood.

• Homemade seafood stock greatly enhances flavor, but store-bought seafood or fish stock works fine.

• Don’t boil after adding cream, just heat gently to avoid curdling.

• Serve with crusty bread or oyster crackers.