01/14/2025
When a warm bowl of Shrimp & Crab Seafood Bisque is calling your name, you'll want to dive in! This recipe is rich, creamy, and oh-so-delicious. 🦐🦀✨
Ingredients:
4 TBS Unsalted Butter (divided)
1 pound large Shrimp (peeled, deveined & shells reserved)
2 Seafood Bouillon Cubes (mixed with 4 ¼ cups water) (substitute clam juice or seafood stock if needed)
2 Bay Leaves
8-10 Green Onions (sliced: white/light green parts, about ¾ cup; reserve dark green for garnish)
2 medium Carrots (small dice, about ¾ cup)
2 medium ribs Celery (small dice, about ¾ cup)
3 cloves Garlic (chopped)
1 ½ tsp EACH: Sweet Paprika & Old Bay Seasoning
1 tsp Dried Thyme (not ground)
¼ - ½ tsp Cayenne (adjust to taste)
Kosher Salt & Ground Black Pepper
2 TBS Tomato Paste
¼ Cup All-Purpose Flour (spooned & leveled)
¼ Cup EACH: Brandy & Dry Sherry (or dry white wine)
1 ½ - 2 Cups Heavy Cream (more or less to taste)
8 ounces Lump Crab Meat (divided)
Optional Garnish: Chopped Parsley, Hot Sauce, Paprika
Directions:
1. Start by making a quick stock: In a Dutch oven or large pot, melt 1 tablespoon of butter over medium-high heat. Toss in the shrimp shells and sauté them until lightly browned, about 2-3 minutes. Add the bouillon cubes and water along with the bay leaves, bringing it all to a simmer. Reduce the heat to maintain a gentle simmer for 15 minutes. Afterward, strain the stock into a large bowl, discarding the shells. You should have about 3 ¾ cups of stock—if needed, add water to reach that amount. Set this aside.
2. Next, let’s sauté the shrimp: Wipe out the pot if necessary, then return it to the stove and melt another tablespoon of butter over medium heat. Add the shrimp, seasoning them with salt and pepper to taste. Sauté until they turn just cooked and opaque, about 3-4 minutes. Use a large slotted spoon to transfer the shrimp to a plate, reserving about 4-6 for garnish later.
3. Now, sauté those veggies! Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the white and light green parts of the green onions, carrots, and celery. Sauté, stirring occasionally, until they’re tender, around 5-6 minutes. Stir in the garlic, paprika, Old Bay seasoning, and cayenne; season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook for about a minute to let it all become fragrant.
4. It's time to add some thickening agents and deglaze with wine! Stir in the tomato paste and let it cook until caramelized—around 2 minutes. Sprinkle flour over the veggie mixture and stir for 2 minutes. Pour in the brandy and sherry, using a wooden spoon to scrape up any tasty bits stuck to the bottom. Cook until most of the liquid evaporates.
5. Add your reserved stock slowly, whisking continuously to prevent clumping. Bring the soup to a simmer, then keep it simmering gently while occasionally whisking for about 15 minutes.
6. After simmering, turn off the heat and add the shrimp back in (minus those reserved for garnish). Puree the soup using an immersion blender or transfer it to a high-powered blender in batches.
7. Return to medium-low heat and stir in 1 ½ cups of cream along with half of the lump crab meat. Cook until everything is warmed through—don’t let it boil! Taste it and adjust the seasoning with more cream, salt, and pepper if needed.
8. Finally, serve that delicious bisque! Divide it among serving bowls, top with the reserved shrimp and remaining crab meat, and sprinkle with the reserved dark green onions. Add any optional garnishes you like. Enjoy every spoonful!
