A rich and creamy seafood bisque made with tender shrimp, crab meat, and a flavorful base of vegetables, broth, and cream. Perfect for a comforting appetizer or main dish, garnished with fresh herbs.
1/2poundcooked shrimppeeled, deveined, and chopped
1/2poundcooked crab meatshells removed
1tbspolive oil
1/4cupceleryfinely chopped
1/4cupcarrotfinely chopped
1/2cuponionfinely chopped
2clovesgarlicminced
1tsppaprika
1/4tspcayenne pepperoptional, for a spicy kick
1/4cupall-purpose flour
2tbsptomato paste
4cupsseafood or chicken broth
1cupheavy cream
2tbspsherryoptional
saltto taste
black pepperto taste
Fresh herbsparsley, chives, or dill for garnish
Instructions
Heat olive oil in a large pot over medium heat. Sauté the chopped celery, carrot, and onion for about 5 minutes until softened. Add minced garlic and cook for another minute.
Stir in tomato paste, paprika, and cayenne pepper. Cook for 1-2 minutes to caramelize the tomato paste and bloom the spices.
Sprinkle flour over the vegetables and stir for 2 minutes to create a roux. Slowly pour in the seafood or chicken broth, whisking to avoid lumps. Bring to a simmer.
Simmer the bisque for 10-12 minutes until it thickens. Stir in sherry (if using) for extra flavor.
Lower the heat to medium-low and add the heavy cream. Stir in the chopped shrimp and crab meat, cooking for 5 more minutes until heated through.
Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh herbs like parsley, chives, or dill.
Notes
For a richer bisque, substitute half the broth with seafood stock.