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Shrimp & Crab Bisque

This creamy and luxurious Shrimp & Crab Bisque is a delightful soup that combines the rich flavors of shrimp and crab with aromatic spices and a hint of sherry. Perfect for a special occasion or a comforting meal on a chilly day, it is sure to impress your guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Seafood
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cooking knife
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Blender or immersion blender
  • 1 Ladle
  • 4 Serving bowls

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 carrot diced
  • 1 stalk celery, diced
  • ¼ teaspoon cayenne pepper Adjust to taste
  • ¼ teaspoon paprika
  • ¼ teaspoon dried thyme
  • 1 leaf bay leaf
  • ½ cup dry sherry
  • 4 cups seafood stock
  • 12 ounces shrimp, peeled and deveined
  • 12 ounces lump crab meat
  • 1 cup heavy cream
  • Salt and pepper To taste
  • Fresh parsley, chopped For garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic, diced carrot, and celery to the pot. Continue to cook for another 5 minutes, stirring occasionally.
  • Stir in the cayenne pepper, paprika, dried thyme, and bay leaf. Cook for 1 minute until the spices are fragrant.
  • Pour in the dry sherry, scraping the bottom of the pot to deglaze. Allow it to simmer for about 2-3 minutes.
  • Add the seafood stock and bring the mixture to a boil. Reduce heat and let it simmer for about 10 minutes.
  • Add the shrimp to the pot and cook for 3-4 minutes, or until they are pink and cooked through. Then, gently fold in the lump crab meat.
  • Remove the bay leaf and use a blender or immersion blender to puree part of the bisque for a creamy texture while still leaving some chunks of seafood.
  • Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 2-3 minutes, but do not boil.
  • Ladle the bisque into serving bowls and garnish with fresh chopped parsley.

Notes

For a spicier bisque, feel free to increase the amount of cayenne pepper.
This bisque can be made a day ahead; just reheat gently on the stove before serving.
Serve with crusty bread or crackers for a complete meal.