Description
Welcome to this delectable Crab and Shrimp Seafood Bisque recipe! If you’re a fan of rich and creamy seafood dishes, then this recipe is bound to become a favorite in your kitchen. Seafood lovers, this recipe will tantalize your taste buds with the sweet flavors of crab and shrimp. Let’s dive into this easy-to-make, comforting seafood bisque.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 pound lump crabmeat, picked over for shells
- 1/2 pound medium shrimp, peeled and deveined
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
Step 1: Sauté the Onion and Garlic
Begin by melting the butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing them until softened and fragrant—this will take about 3-4 minutes.
Step 2: Create a Roux
Sprinkle the flour over the sautéed onion and garlic. Stir continuously to create a roux and cook for 2-3 minutes. The mixture should turn a beautiful golden brown, which will add a nutty flavor to your bisque.
Step 3: Whisk in the Broth
Gradually whisk in the seafood or chicken broth, stirring constantly to avoid lumps. Bring the soup to a simmer and let it cook for 5-7 minutes until slightly thickened.
Step 4: Add the Cream
Stir in the heavy cream and let it simmer for another 5 minutes to enhance the soup’s creamy texture.
Step 5: Add Crab and Shrimp
Add the lump crabmeat and peeled, deveined shrimp to the pot. Simmer gently until the shrimp turn pink and are cooked through, about 3-4 minutes.
Step 6: Season and Serve
Season with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to partially puree the soup. Garnish with freshly chopped parsley and serve hot.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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1. Fresh Seafood Matters
Using fresh crab and shrimp will deliver the best flavor. If using frozen seafood, ensure it’s fully thawed and drained before adding it to the bisque to prevent excess water from diluting the soup.
2. Roux Timing
The roux is critical for thickening the bisque. Be sure to cook it until it turns a golden brown to avoid a raw flour taste. This step also deepens the soup’s flavor.
3. Cream Consistency
If you want a smoother texture, consider using an immersion blender, or if you enjoy more texture, you can skip the blending.