Shrimp and Crab Bisque Soup (Printer-Friendly)
Silky bisque packed with shrimp, crab, and a touch of cream for elegant seafood comfort.
# What You’ll Need to Cook:
→ Seafood
01 -
400 g raw shrimp, peeled and deveined
02 -
250 g lump crab meat
→ Aromatics and Base
03 -
1 medium onion, finely chopped
04 -
3 cloves garlic, minced
→ Liquid Components
05 -
750 ml seafood stock
06 -
120 ml dry white wine
07 -
200 ml heavy cream
→ Thickening Agents
08 -
3 tablespoons unsalted butter
09 -
3 tablespoons plain flour
→ Flavouring and Seasonings
10 -
2 tablespoons tomato paste
11 -
1 teaspoon paprika
12 -
1 teaspoon dried thyme
13 -
Salt and freshly ground black pepper, to taste
14 -
Chopped fresh parsley, for garnish
# Steps to Prepare:
01 -
Heat 1 tablespoon of butter in a medium pot over medium heat. Add the shrimp and cook until pink and opaque, approximately 3 to 4 minutes. Remove from the pot, allow to cool slightly, then chop into bite-sized pieces.
02 -
In the same pot, melt the remaining butter. Add chopped onion and sauté for 5 minutes until translucent. Stir in minced garlic and cook for another minute. Add flour and cook while stirring constantly for 3 minutes, forming a light golden roux.
03 -
Slowly whisk in the white wine, ensuring no lumps remain. Simmer for 2 to 3 minutes to reduce. Mix in tomato paste, paprika, and thyme. Gradually pour in seafood stock, whisking to maintain a smooth texture.
04 -
Add chopped shrimp and crab meat to the bisque base. Lower the heat and let the mixture simmer gently for 20 minutes while stirring occasionally.
05 -
Pour in heavy cream and continue to simmer for an additional 10 minutes. Season with salt and black pepper to taste.
06 -
Ladle bisque into warm bowls. Garnish with freshly chopped parsley and serve immediately, accompanied by crusty bread if desired.
# Extra Cooking Tips:
01 -
For an ultra-smooth texture, blend the bisque and strain through a fine mesh sieve before adding the seafood back in.
02 -
Cool and store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to preserve the creaminess and prevent overcooking the seafood.
03 -
To prepare in advance, freeze the bisque without cream. Add the cream while reheating after thawing.