Description
A rich and comforting bisque that combines shrimp and crab meat in a creamy broth, perfect for seafood lovers.
Ingredients
Scale
- 5 tablespoons unsalted butter
- 1 medium sweet onion (finely diced)
- 3 celery stalks (minced)
- 4 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 2 cups whole milk (warmed)
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 pound jumbo shrimp (peeled and deveined)
- 12 ounces lump crab meat (checked for shells)
- 1/4 cup quality dry sherry
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon white pepper
- Salt to taste
- Fresh chives (minced)
- Fresh tarragon (chopped)
- Crème fraîche (optional)
- Extra shrimp for garnish
Instructions
- In a large Dutch oven, melt the butter over medium heat.
- Add the diced onion and minced celery; cook until softened (about 5 minutes).
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle flour over the mixture, stirring constantly for about 2 minutes.
- Gradually whisk in the warmed seafood stock and milk to prevent lumps.
- Mix in the tomato paste, bay leaves, and Old Bay seasoning; simmer for 5 minutes.
- Stir in the heavy cream; continue simmering until slightly thickened (about 5 minutes).
- Add the shrimp, and cook until pink (3–4 minutes).
- Gently fold in the crab meat and dry sherry; heat through for another 2 minutes.
- Remove the bay leaves and adjust seasonings with salt and white pepper to taste.
- Serve hot, garnished with fresh herbs.
Notes
For extra richness, add a dollop of crème fraîche on top. Use fresh seafood for best flavor, and you can customize with other seafood like scallops or lobster.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg