Description
Creamy crab and shrimp seafood bisque emerges as a luxurious coastal delicacy from southern French culinary traditions. Seafood enthusiasts will savor rich maritime flavors blended with delicate herbs and smooth cream.
Ingredients
Scale
Seafood:
- 0.5 pounds (226 grams) shrimp, peeled and deveined
- 0.5 pounds (226 grams) lump crab meat
Aromatics and Vegetables:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 2 tablespoons butter
Seasonings and Liquids:
- 0.25 cup flour
- 2 cups seafood stock
- 1 cup heavy cream
- 0.5 cup white wine
- 0.5 teaspoon Old Bay seasoning
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 teaspoon paprika
- 1 bay leaf
- 2 tablespoons tomato paste
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat, gently sautéing onion, garlic, and celery until translucent and softened, approximately 4-5 minutes.
- Sprinkle flour into the vegetable mixture, stirring constantly for 1-2 minutes to eliminate raw flour taste and create a smooth base.
- Gradually pour seafood stock and white wine into the pot, whisking continuously to prevent lumps and create a silky texture.
- Incorporate tomato paste, Old Bay seasoning, paprika, cayenne, bay leaf, salt, and pepper, blending thoroughly to distribute flavors evenly.
- Allow the liquid to reach a gentle simmer, cooking uncovered for 10 minutes and stirring periodically to develop rich, complex flavors.
- Introduce shrimp and crab meat into the simmering bisque, cooking until shrimp turns completely pink and appears opaque, which typically takes 3-4 minutes.
- Reduce heat to low, carefully stir in heavy cream, and allow the bisque to simmer for an additional 5 minutes, ensuring the cream integrates smoothly without curdling.
- Extract the bay leaf, garnish with fresh chopped parsley, and serve piping hot in warm bowls.
Notes
- Swap regular flour with gluten-free flour to make this bisque suitable for those with gluten sensitivities.
- Carefully remove bay leaf before serving to prevent any potential choking hazards or unpleasant bitter bites.
- Use low-sodium seafood stock to control salt intake and customize the seasoning to personal taste preferences.
- Fresh seafood makes a significant difference in flavor, so opt for high-quality, fresh crab and shrimp from a reputable seafood market.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 24
- Calories: 195
- Sugar: 0.4 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 28 g
- Cholesterol: 130 mg