Description
A rich and creamy Crab and Shrimp Seafood Bisque that combines tender seafood with a velvety roux-based broth, flavored with garlic, onion, and a hint of dry sherry. Perfectly seasoned and garnished with fresh parsley, this comforting bisque serves 4 to 6 people and is ideal as a luxurious appetizer or main course.
Ingredients
Scale
Seafood Bisque Base
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups seafood or chicken broth
- 1/2 cup dry sherry (optional)
- 1 cup heavy cream
Seafood
- 1/2 pound lump crabmeat, picked over for shells
- 1/2 pound medium shrimp, peeled and deveined
Seasoning and Garnish
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Sauté Aromatics: Melt unsalted butter in a large pot over medium heat. Add finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Make Roux: Sprinkle the all-purpose flour over the softened onion and garlic, stirring constantly to create a roux. Cook this mixture until it turns a golden brown and emits a nutty aroma, approximately 2-3 minutes.
- Add Broth and Simmer: Gradually pour in the seafood or chicken broth while continuously stirring to prevent lumps. Bring the mixture to a simmer and let it thicken gently for 5-7 minutes.
- Add Cream and Sherry: Stir in the heavy cream and dry sherry if using. Allow the bisque to simmer for another 5 minutes to meld the flavors thoroughly.
- Cook Seafood: Gently fold in the lump crabmeat and peeled, deveined shrimp. Cook until the shrimp turn pink and are fully cooked through, about 3-4 minutes, being careful not to break up the crabmeat.
- Season and Finish: Season the bisque with salt and pepper to taste. For a thicker texture, optionally use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Serve: Ladle the hot bisque into bowls, garnish with chopped fresh parsley, and serve immediately for best flavor and warmth.
Notes
- Dry sherry is optional but adds a depth of flavor; substitute with a splash of white wine if preferred.
- Ensure crabmeat is thoroughly checked for shells to avoid any unpleasant bites.
- Partial pureeing creates a smooth texture while retaining chunks of seafood for a satisfying bite.
- Serve with crusty bread or oyster crackers to complement the bisque.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Seafood
