Creamy Crab and Shrimp Bisque Recipe
This Creamy Crab and Shrimp Bisque Recipe brings restaurant-quality seafood soup to your home kitchen.
Equipment
- Large heavy-bottomed pot
- Fine mesh strainer
- Immersion blender
- Wooden Spoon
- Sharp knife
- Cutting Board
Ingredients
- 1 lb fresh crab meat
- 1 lb medium shrimp peeled
- 4 cups seafood stock
- 1 cup heavy cream
- 2 tbsp butter
- 1 onion diced
- 2 celery stalks chopped
- 2 tbsp tomato paste
- 1/4 cup dry sherry
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Heat butter in large pot over medium heat.
- Add onion and celery, cook until soft.
- Stir in tomato paste, cook for two minutes.
- Pour in seafood stock and bring to boil.
- Add shrimp, cook for three minutes until pink.
- Remove shrimp, set aside to cool completely.
- Add crab meat to the simmering stock.
- Cook for five minutes, stirring very gently.
- Blend soup until smooth using immersion blender.
- Strain mixture through fine-mesh strainer twice.
- Return to pot, add cream and sherry.
- Season with salt and pepper to taste.
- Add cooked shrimp back to the bisque.
- Simmer for two minutes before serving hot.
Notes
- Use fresh seafood for the best flavor and texture
- Don't overcook shrimp to prevent rubber-like consistency
- Strain the bisque twice for ultra-smooth results
- Add cream gradually to prevent curdling issues
- Garnish with fresh herbs just before serving immediately