Description
Indulge in the rich, comforting flavors of this Crab and Shrimp Seafood Bisque, a dish that artfully combines succulent crab meat and tender shrimp in a velvety, creamy base. Perfect for chilly nights or special gatherings, this bisque is not just a meal; itβs an experience that evokes the essence of coastal cuisine. Infused with aromatic herbs and spices, each spoonful delivers warmth and satisfaction, making it an instant favorite. Easy to prepare in under an hour, you can impress your guests with minimal effort. Serve it as a luxurious starter or alongside crusty bread for a delightful main course.
Ingredients
- 1 cup lump crab meat
- 1 cup large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups fish stock
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- In a large pot over medium heat, melt the butter. Add chopped onion and minced garlic; sautΓ© until soft.
- Stir in tomato paste and Old Bay seasoning; cook for one minute.
- Gradually add fish stock while stirring; bring to a gentle simmer for about 10 minutes.
- Reduce heat and pour in heavy cream; stir well and simmer gently for an additional 5β7 minutes.
- Carefully mix in crab meat and shrimp; heat through (about 3β5 minutes).
- Season with salt and pepper to taste; serve garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: SautΓ©ing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg
Keywords: For added flavor depth, use homemade fish stock made from shrimp or crab shells. Feel free to customize by adding vegetables like carrots or celery during the sautΓ© step. To thicken the bisque further, blend part of the mixture after cooking using an immersion blender.