Crab and Shrimp Seafood Bisque

Here’s a rich and creamy Crab and Shrimp Seafood Bisque recipe—perfect as a starter or a luxurious main course 🦀🍤🥣

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🦀🍤 Crab & Shrimp Seafood Bisque

⏱️ Prep Time: 20 minutes

⏱️ Cook Time: 40 minutes

🍽️ Serves: 4–6

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🧾 Ingredients

Seafood

• Shrimp – 200 g (peeled & deveined)

• Crab meat – 150 g

• Optional: crab shells or shrimp shells for extra stock

Vegetables

• Onion – 1 small, finely chopped

• Celery – 1 stalk, finely chopped

• Carrot – 1 small, finely chopped

• Garlic – 2 cloves, minced

Base & Liquids

• Butter – 3 tablespoons

• Olive oil – 1 tablespoon

• Tomato paste – 2 tablespoons

• All-purpose flour – 2 tablespoons

• Seafood or chicken stock – 3 cups

• Heavy cream – 1 cup

• White wine – ½ cup (optional)

Seasoning

• Paprika – ½ teaspoon

• Cayenne pepper – ¼ teaspoon (optional, for spice)

• Salt & black pepper – to taste

• Fresh thyme – 1 teaspoon (or ½ tsp dried)

• Bay leaf – 1

Garnish

• Fresh parsley – chopped

• Croutons or a swirl of cream

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👩‍🍳 Directions (Step-by-Step)

Step 1: Prepare the Seafood

1. Peel and devein shrimp; set aside.

2. If using crab shells, boil them in water for 10 minutes to make a quick stock, then strain.

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Step 2: Sauté Vegetables

1. In a large pot, heat butter and olive oil over medium heat.

2. Add onion, celery, carrot; sauté for 5–6 minutes until softened.

3. Add garlic and cook 30 seconds until fragrant.

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Step 3: Build the Base

1. Stir in tomato paste; cook 1–2 minutes.

2. Sprinkle flour over vegetables; stir to make a roux and cook 2 minutes.

3. Gradually pour in seafood stock and white wine, stirring constantly to prevent lumps.

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Step 4: Simmer

1. Add thyme, bay leaf, paprika, cayenne, salt, and black pepper.

2. Simmer on low heat for 15–20 minutes, allowing flavors to meld.

3. Remove bay leaf.

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Step 5: Blend (Optional for Smooth Bisque)

• Use an immersion blender to purée the soup until smooth, or leave slightly chunky.

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Step 6: Add Cream & Seafood

1. Stir in heavy cream.

2. Add shrimp and crab meat; simmer gently 3–5 minutes until shrimp are pink and cooked.

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Step 7: Serve

• Ladle into bowls.

• Garnish with chopped parsley, croutons, or a drizzle of cream.

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🌟 Tips for Best Bisque

• Fresh seafood gives the best flavor.

• For deeper flavor, roast crab shells or shrimp shells before boiling for stock.

• Don’t overcook shrimp; they cook quickly in the hot bisque.

• Adjust thickness by adding more stock (thinner) or reducing slightly (thicker).

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🔁 Variations

• Lobster & Crab Bisque: Substitute shrimp with lobster meat.

• Spicy Bisque: Increase cayenne or add a dash of hot sauce.

• Chunky Bisque: Skip blending and leave vegetables and seafood pieces.

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❄️ Storage

• Refrigerate in an airtight container for 2–3 days.

• Reheat gently on low heat to avoid curdling cream.