Description
This Crab and Shrimp Seafood Bisque is a rich and creamy soup featuring tender lump crabmeat and succulent shrimp in a flavorful roux-based broth. Enhanced with a touch of dry sherry and finished with fresh parsley, it offers a comforting and elegant seafood dish perfect for any occasion.
Ingredients
Scale
Base Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seafood and Liquids
- 4 cups seafood or chicken broth
- 1/2 cup dry sherry (optional)
- 1 cup heavy cream
- 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 the unsalted butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, cooking and stirring occasionally until softened and fragrant, about 3-4 minutes.
- Make the roux: Sprinkle the all-purpose flour over the softened onion and garlic, stirring constantly to combine and form a roux. Cook the roux until it turns a golden brown color and smells nutty, approximately 2-3 minutes, ensuring not to burn the mixture.
- Add broth: Gradually pour in the seafood or chicken broth while stirring continuously to prevent lumps from forming. Bring the mixture to a simmer and allow it to thicken for 5-7 minutes, stirring occasionally.
- Incorporate cream and sherry: Stir in the heavy cream and, if using, the dry sherry. Let the bisque simmer gently for another 5 minutes to meld the flavors together.
- Cook seafood: Gently add the lump crabmeat and peeled, deveined shrimp to the pot. Cook until the shrimp turn pink and are fully cooked through, approximately 3-4 minutes. Be careful not to overcook the seafood.
- Season and optionally blend: Season the bisque with salt and pepper to taste. For a thicker, creamier texture, you may partially puree the soup using an immersion blender, but retain some chunks of seafood for texture.
- Serve and garnish: Ladle the bisque into serving bowls and garnish with chopped fresh parsley. Serve the soup hot and enjoy.
Notes
- You can substitute chicken broth with seafood broth for a more intense flavor.
- If dry sherry is unavailable or undesired, it can be omitted or replaced with a splash of white wine.
- Picking over the crabmeat carefully ensures a shell-free bisque.
- Partial blending is optional and depends on your texture preference—blend to your desired consistency.
- Use fresh parsley for garnish to enhance flavor and presentation.
- Adjust seasoning towards the end after adding seafood to ensure balanced taste.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
