Description
A luxurious and creamy bisque featuring crab and shrimp, perfect for cozy dinners and special occasions.
Ingredients
Scale
- 1 lb crab meat
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup celery, chopped
- 1 carrot, chopped
- 4 cups seafood stock
- 1 cup heavy cream
- 1 tbsp tomato paste
- 2 tbsp butter
- 1 tsp Old Bay seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
Instructions
- Warm the olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, chopped celery, and carrot, stirring until softened, about 5-7 minutes.
- Stir in the tomato paste, Old Bay seasoning, smoked paprika, cayenne pepper, salt, and pepper, and let it sizzle for a moment.
- Pour in the seafood stock and bring to a gentle simmer, cooking for about 10 minutes.
- Add the crab meat and shrimp, cooking for an additional 5-7 minutes until the shrimp are pink and cooked through.
- Reduce the heat and stir in the heavy cream and butter, cooking until smooth and combined.
- Puree with an immersion blender for a silkier texture, if desired.
Notes
For a lighter version, substitute heavy cream with coconut milk. Store leftovers in an airtight container for up to 3 days. This dish is gluten-free if gluten-free seafood stock is used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg