Velvety Crab and Shrimp Bisque with Fresh Herbs
Ingredients:
- 1/4 cup unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound crab meat
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Fresh chives, for garnish
Directions:
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the flour to create a roux, cooking for about 2 minutes, stirring constantly.
- Gradually whisk in the seafood or chicken broth, followed by the heavy cream and white wine. Bring the mixture to a simmer, stirring frequently.
- Add the shrimp and crab meat, and season with Old Bay seasoning, cayenne pepper (if using), salt, and pepper. Simmer for 5-7 minutes, until the seafood is cooked through and the bisque is thickened.
- Stir in the chopped parsley and adjust seasoning if necessary.
- Serve the bisque hot, garnished with fresh chives.
- Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
- Kcal: 350 kcal | Servings: 4 servings
FAQs:
- What ingredients do I need to make Creamy Crab and Shrimp Seafood Bisque?
- To make Creamy Crab and Shrimp Seafood Bisque, you’ll need shrimp, crab meat, butter, onions, garlic, celery, carrots, flour, seafood or chicken broth, heavy cream, tomato paste, white wine (optional), Old Bay seasoning, salt, pepper, and fresh herbs such as thyme and parsley. For added richness, you can also include a splash of sherry or brandy.
- How do I prepare the seafood for the bisque?
- Start by cleaning and deveining the shrimp. You can chop the shrimp into bite-sized pieces or leave them whole if they are small. If using fresh crab meat, make sure it is picked clean of any shells. If using canned or packaged crab meat, drain it well. You can briefly sauté the shrimp in a bit of butter until they are just pink and set them aside while you prepare the bisque.
- Can I use frozen seafood for this bisque?
- Yes, you can use frozen shrimp and crab meat for this bisque. Thaw the seafood properly before using. For shrimp, thaw them in the refrigerator overnight or run them under cold water for a quicker thaw. Frozen crab meat should be thawed in the refrigerator as well. Ensure that any excess water is drained from the seafood before adding it to the bisque.
- How do I make the bisque creamy and smooth?
- To make the bisque creamy and smooth, start by making a roux with butter and flour, cooking it until it is lightly golden. Gradually whisk in the broth, followed by the heavy cream and tomato paste. You can use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender. Return the bisque to the pot, then add the sautéed shrimp and crab meat, letting it simmer gently to meld the flavors.
- How can I enhance the flavor of the bisque?
- To enhance the flavor of the bisque, consider adding a splash of white wine or sherry during the cooking process. Fresh herbs like thyme and parsley add aromatic depth, while Old Bay seasoning provides a classic seafood flavor. You can also add a bit of lemon zest or juice for a bright, fresh note. Letting the bisque simmer gently allows the flavors to develop and meld together. Taste and adjust the seasoning with salt and pepper before serving.