Shrimp and Crab Bisque Soup (Printable Version)
# What You'll Need:
→ Seafood
01 -
400 g raw shrimp, peeled and deveined
02 -
200 g lump crab meat, picked over for shells
→ Stock and Broth
03 -
800 ml seafood stock
→ Dairy
04 -
200 ml heavy cream
05 -
60 g unsalted butter
→ Vegetables and Aromatics
06 -
1 medium onion, finely chopped
07 -
2 cloves garlic, minced
→ Dry Goods
08 -
30 g plain flour
→ Liquids
09 -
120 ml dry white wine
→ Condiments and Spices
10 -
2 tablespoons tomato paste
11 -
1 teaspoon sweet paprika
12 -
0.5 teaspoon dried thyme
13 -
Salt and freshly ground black pepper, to taste
→ Garnish (Optional)
14 -
2 tablespoons fresh parsley, finely chopped
# Step-by-Step Directions:
01 -
In a medium pot, melt 15 g butter over medium heat. Add shrimp and cook until pink and opaque, about 3-4 minutes. Remove shrimp, let cool, then chop into bite-sized pieces.
02 -
Melt remaining butter in the same pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute. Add flour and stir continuously for 3 minutes until the roux is light golden.
03 -
Pour in white wine, whisking to prevent lumps. Simmer for 2-3 minutes to cook off alcohol. Add tomato paste, paprika, and thyme, mixing well.
04 -
Gradually whisk in seafood stock to create a smooth base. Return chopped shrimp and add crab meat. Reduce heat to low and let simmer for 20 minutes, stirring occasionally.
05 -
Stir in heavy cream and simmer for an additional 10 minutes. Adjust seasoning with salt and pepper to taste.
06 -
Ladle bisque into warm bowls, garnish with chopped parsley, and serve immediately, accompanied by crusty French bread if desired.
# Helpful Notes:
01 -
For the most luxurious texture, use high-quality seafood stock and finish with freshly chopped herbs just before serving.
02 -
Bisque can be stored refrigerated in an airtight container for up to 4 days. Reheat gently to avoid overcooking seafood or curdling the cream.
03 -
For freezing, omit the cream until after reheating. Add the cream immediately before serving.
04 -
To thicken the bisque further, blend a portion until smooth and return to the pot, or add a touch more roux.