This creamy crab and shrimp bisque brings together sweet shellfish, tender vegetables and a rich, gently seasoned broth. It feels special enough for company but uses a straightforward stovetop method that is completely manageable at home.
Ingredients
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- 2 tablespoons all-purpose flour
- 3 cups seafood or fish broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and freshly ground pepper, to taste
- Chopped fresh parsley, for garnish
Directions
1. Prepare the shrimp
Cook the shrimp in gently boiling water for 2 to 3 minutes, just until pink and opaque. Remove them promptly, allow them to cool, then chop them roughly and set aside.
2. Build the vegetable base
Melt the butter in a large pot over medium heat. Add the onion, carrot, celery and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
3. Deepen the flavor
Stir in the tomato paste, paprika and thyme. Cook for another 2 minutes. This brief step takes away the raw edge of the tomato paste and gives the finished bisque a fuller flavor.
4. Thicken the bisque
Sprinkle the flour over the vegetables and stir until evenly incorporated. Add the seafood broth gradually, stirring continuously to keep the mixture smooth. Bring it to a simmer, reduce the heat and cook gently for 20 minutes.
5. Add the seafood and cream
Fold in the chopped shrimp and crab meat, then pour in the heavy cream. Cook for about 5 minutes, just until everything is heated through. Avoid a hard boil after adding the cream and seafood. Taste and adjust the salt and pepper.
6. Serve
Ladle the bisque into warm bowls and finish with chopped parsley. Serve it with good crusty bread for catching every last bit of the broth.
Kevin’s kitchen notes
Check the crab meat carefully for shell before it goes into the pot. Add both types of seafood near the end so they remain tender. If the bisque becomes thicker than you prefer, loosen it with a small splash of warm broth before serving.
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