Homemade Crab and Shrimp Bisque
A rich and creamy seafood bisque made with fresh crab and shrimp, perfect for cozy dinners or special occasions.
Equipment
- large pot
- whisk
- measuring cups
- Measuring spoons
- cutting board
- knife
Ingredients
- 1/2 lb Shrimp Peeled, deveined, and chopped.
- 1/2 lb Crab meat Lump or claw meat, depending on preference.
- 1 small Onion Chopped finely.
- 2 cloves Garlic Minced.
- 2 tablespoons Butter For sautéing the aromatics.
- 2 tablespoons All-purpose flour For making the roux.
- 4 cups Seafood stock or chicken stock Choose a good quality stock for best flavor.
- 1 cup Heavy cream Adds richness and creaminess.
- 1/2 cup Dry white wine Optional, for added depth of flavor.
- 1/2 teaspoon Paprika For smokiness and color.
- 1/4 teaspoon Cayenne pepper Optional, for heat.
- to taste Salt and pepper To enhance flavors.
- Fresh parsley For garnish Adds color and freshness.
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the mixture and stir constantly for about 2 minutes to cook the flour.
- Gradually pour in the seafood stock while whisking continuously to avoid lumps. Bring to a gentle simmer and cook for about 10 minutes.
- Fold in the chopped shrimp and crab meat. If using, add the dry white wine, paprika, and cayenne pepper. Season with salt and pepper to taste. Simmer for an additional 5-7 minutes until the shrimp are cooked.
- Reduce heat to low and stir in the heavy cream. Heat through without boiling, adjusting seasoning if necessary.
- Ladle the bisque into bowls and garnish with freshly chopped parsley before serving.
Notes
This bisque is perfect for cozy dinners or special occasions. Feel free to customize with different seafood or adjust the spice level to your liking.