Description

This velvety bisque blends the sweetness of crab and shrimp with a creamy, spiced broth—perfect for a comforting, luxurious meal.

Ingredients

Scale

For the seafood:

½ lb cooked shrimp, peeled and deveined
½ lb lump crab meat, drained and picked over for shells

For the bisque base:

2 tbsp butter
1 small onion, finely chopped
2 garlic cloves, minced
1 celery stalk, finely chopped
1 small carrot, finely chopped
2 tbsp tomato paste
1 tsp Old Bay seasoning
½ tsp paprika
¼ tsp cayenne pepper (optional)
¼ cup dry sherry or white wine
3 cups seafood or chicken broth
1 cup heavy cream
Salt and pepper to taste

For garnish (optional):

Chopped chives or parsley
A swirl of cream
Croutons or toasted bread

Instructions

1️⃣ Sauté vegetables: In a large saucepan, melt butter over medium heat. Add onion, garlic, celery, and carrot. Cook for 5-6 minutes until softened.

2️⃣ Add flavor base: Stir in tomato paste, Old Bay seasoning, paprika, and cayenne. Cook for 1-2 minutes to toast the spices.

3️⃣ Deglaze: Pour in sherry or wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 2-3 minutes.

4️⃣ Simmer broth: Add broth and bring to a boil. Reduce heat and simmer uncovered for 10-12 minutes, allowing flavors to meld.

5️⃣ Blend the base: Use an immersion blender to purée the soup until smooth (or blend in batches in a blender). Return to low heat.

6️⃣ Add cream and seafood: Stir in the heavy cream, crab meat, and shrimp. Heat gently for 3-4 minutes until seafood is warmed through. Season with salt and pepper to taste.

7️⃣ Garnish and serve: Ladle into bowls and top with chopped chives, a swirl of cream, and croutons if desired. Serve hot.

Notes

For an ultra-smooth texture, strain the soup after blending.
If using raw shrimp, add them with the cream and cook until pink and opaque.

You can make this a day ahead—the flavors deepen overnight!

Prep Time: 15 min
Cook Time: 25 min