Creamy Crab and Shrimp Seafood Bisque

Creamy Crab and Shrimp Seafood Bisque

Ingredients

Seafood

• ½ lb shrimp, peeled & deveined (shells reserved if possible)

• ½ lb lump crabmeat (picked over for shells)

Base

• 4 tbsp unsalted butter

• 1 small onion, finely diced

• 1 celery stalk, finely diced

• 2 cloves garlic, minced

• 3 tbsp all-purpose flour

• 2 tbsp tomato paste

• ½ cup dry sherry (or white wine)

Liquids

• 3 cups seafood stock (or chicken stock)

• 1 cup heavy cream

• ½ cup half-and-half (optional but lush)

Seasoning

• 1 tsp Old Bay seasoning

• ½ tsp paprika (smoked if you like)

• ¼ tsp cayenne (optional)

• Salt & black pepper, to taste

• 1 bay leaf

Finish

• 1 tbsp lemon juice

• 1 tbsp fresh parsley or chives, chopped

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Instructions

1. Make a quick shrimp stock (optional but highly recommended):
   Simmer shrimp shells in 3 cups water with a pinch of salt for 10–15 minutes. Strain and set aside.

2. Sauté aromatics:
   Melt butter in a large pot over medium heat. Add onion and celery; cook until soft, about 5 minutes. Add garlic and cook 30 seconds.

3. Build the bisque base:
   Stir in flour and cook 1–2 minutes (don’t brown). Add tomato paste and cook another minute until brick-red.

4. Deglaze:
   Pour in sherry, scraping up bits. Let it reduce by half.

5. Add stock & seasonings:
   Add seafood stock, bay leaf, Old Bay, paprika, cayenne, salt, and pepper. Simmer gently 15 minutes.

6. Blend (for classic bisque texture):
   Remove bay leaf. Blend soup until smooth using an immersion blender (or carefully in batches).

7. Add cream:
   Stir in heavy cream and half-and-half. Heat gently — do not boil.

8. Cook seafood:
   Add shrimp and cook 2–3 minutes until just pink. Gently fold in crabmeat.

9. Finish:
   Add lemon juice, adjust seasoning, and remove from heat.

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Serve With

• Crusty sourdough or baguette

• Oyster crackers

• A sprinkle of fresh herbs or drizzle of cream

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Pro Tips

• For extra richness: add 1 tbsp butter at the end

• For deeper seafood flavor: add 1 tsp seafood base

• Want ultra-smooth? Strain after blending

If you want a New Orleans-style, coconut cream twist, or a slow-cooker version, I’ve got you.