Ingredients:
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 pound cooked crab meat, picked over for shells
- 1/2 pound cooked shrimp, peeled and deveined and cut into bite-sized pieces
- 2 tablespoons sherry (optional)
- Fresh herbs (such as parsley or chives) for garnish
Instructions:
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrot, and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste and Spices: Stir in the tomato paste, paprika, cayenne pepper (if using), salt, and black pepper. Cook for another 2-3 minutes, stirring constantly, to allow the flavors to meld together.
- Thicken with Flour: Sprinkle the flour over the vegetable mixture and stir to coat. Cook for 1-2 minutes, stirring continuously, to cook off the raw flour taste.
- Pour in Broth: Gradually pour in the seafood or chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 10-15 minutes, or until the vegetables are tender and the soup has thickened slightly.
- Add Cream and Seafood: Stir in the heavy cream, cooked crab meat, and cooked shrimp. Continue to simmer for another 5-7 minutes, or until the seafood is heated through and the flavors have melded together.
- Finish with Sherry (Optional): If using sherry, stir it into the soup just before serving for an extra layer of flavor.
- Garnish and Serve: Ladle the hot bisque into bowls and garnish with fresh herbs such as parsley or chives. Serve immediately and enjoy!
Cook Notes and Variations:
- Seafood Selection: Feel free to customize the seafood used in this bisque according to your preferences. You can substitute crab and shrimp with lobster, scallops, or a combination of different seafood for a unique twist.
- Creamy Texture: For an even creamier texture, you can blend a portion of the soup with an immersion blender before adding the seafood.
- Vegetarian Option: For a vegetarian version, omit the seafood and use vegetable broth instead of seafood or chicken broth. You can also add diced potatoes or cauliflower florets for added substance.
FAQs (Frequently Asked Questions):
Q: Can I use canned crab and shrimp instead of fresh? A: Yes, canned crab and shrimp can be used as a convenient alternative. Just be sure to drain them well before adding to the bisque.
Q: How long will the bisque keep in the refrigerator? A: The bisque can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.
Q: Can I freeze leftover bisque? A: Yes, the bisque can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Keto Version:
For a keto-friendly version of this bisque, you can substitute the all-purpose flour with a low-carb thickener such as xanthan gum or almond flour. Use heavy cream and broth with no added sugars, and omit the carrots to reduce the carb content.
Low-Carb Version:
To make a low-carb version, simply omit the carrots and use a low-carb thickener such as almond flour or coconut flour instead of all-purpose flour.
In conclusion, our Crab and Shrimp Seafood Bisque is a luxurious and indulgent soup that’s perfect for special occasions or any time you’re craving a taste of the sea. With its rich and creamy texture, flavorful broth, and tender pieces of crab and shrimp, it’s sure to become a favorite in your recipe repertoire. Whether you’re serving it as a starter at a dinner party or enjoying it as a comforting meal on a chilly evening, this seafood bisque is guaranteed to impress. So, gather your ingredients and get ready to savor the exquisite flavors of our Crab and Shrimp Seafood Bisque!
