Relish a sumptuous seafood bisque featuring tender crab and shrimp bathed in a velvety, creamy tomato and white wine broth. Aromatic vegetables impart richness and sophistication, while hints of paprika elevate the experience. A true culinary delight for elegant gatherings and intimate, cozy evenings.

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Hey everyone, I’m excited to share my Creamy Crab And Shrimp Seafood Bisque recipe that i just know you’re gonna love. I start this recipe by melting 2 tbsp unsalted butter with 2 tbsp olive oil in a pot then I add a diced medium onion and 2 garlic cloves, minced, letting them soften.

Next, i mix in 1 cup diced celery and 1 cup diced carrots, followed by 1/2 cup tomato paste and 1/2 cup dry white wine. I then stir in 4 cups seafood stock and later pour in 1/2 cup heavy cream for that silky texture.

The dish gets its star quality from 8 oz lump crab meat and 8 oz shrimp, peeled and deveined, along with a bay leaf, 1/2 tsp paprika, salt and pepper to taste. I finish it off with a sprinkle of fresh parsley.

This bisque offers a satisfying mix of protein and essential nutrients while delivering the rich flavor of the sea. Enjoy!

Why I Like this Recipe

I like this recipe because it’s super simple to make and the instructions are easy to follow even if im not a pro cook. I also love that the mix of crab meat and shrimp makes it taste so rich and indulgent, like a treat from the ocean every time i take a bite. Another reason is the creamy sauce that comes together perfectly with a hint of wine and tomato paste, giving it a nice depth of flavour that really sticks with me. Lastly, the finishing touch of fresh parsley not only makes it look appealing but also adds a burst of color and a bit of freshness that i really appreciate.

Ingredients

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Unsalted butter: adds richness and smooth texture to bisque while enhancing its flavor.
Olive oil: provides healthy fats and subtle fruity notes that balance dish perfect.
Tomato paste: gives a tangey, concentrated sweetness and depth that make the bisque extra savoury.
Heavy cream: adds luxurious creaminess and a touch of indulgence that enriches every spoonful.
Lump crab meat: offers high-quality protein and delicate, sweet ocean flavor to elevate dish.
Shrimp: delivers tender texture, briny sweetness and extra protein making this bisque a real treat.

Ingredient Quantities

2 tbsp unsalted butter

2 tbsp olive oil

1 medium onion, diced

2 garlic cloves, minced

1 cup diced celery

1 cup diced carrots

1/2 cup tomato paste

1/2 cup dry white wine

4 cups seafood stock

1/2 cup heavy cream

8 oz lump crab meat

8 oz shrimp, peeled and deveined

1 bay leaf

1/2 tsp paprika

Salt and pepper, to taste

Fresh parsley for garnish

How to Make this

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1. Heat the butter and olive oil in a large pot over medium heat until the butter melts and the oil is shimmery.

2. Add the diced onion, garlic, celery, and carrots then cook for about 5 minutes until the veggies start to soften.

3. Stir in the tomato paste and cook for another 2 minutes so it gets a bit toasty and the flavors mix up.

4. Pour in the white wine and scrape up any brown bits from the bottom of the pan, letting it simmer for about a minute.

5. Add the seafood stock, bay leaf, paprika, salt, and pepper then bring the pot to a simmer.

6. Let the mixture simmer for about 10-15 minutes to blend all the flavors together.

7. Stir in the heavy cream, then gently add the crab meat and shrimp and cook for 5 minutes until the shrimp turns pink and is cooked through.

8. Remove the bay leaf, check the seasoning, and adjust salt and pepper if needed.

9. Garnish with fresh parsley.

10. Serve hot with a side of crusty bread if you like.

Equipment Needed

1. Large, heavy-bottomed pot for cooking all the ingredients
2. Cutting board for chopping the onion, garlic, celery, and carrots
3. Chef’s knife to dice and mince the veggies
4. Measuring cups and spoons for accurate amounts of butter, olive oil, tomato paste, wine, cream, and spices
5. Wooden spoon or heat-resistant spatula for stirring the mixture
6. Ladle for serving the dish

FAQ

Q: Can I use bottled seafood stock instead of homemade?

A: Yeah, you can use store bought seafood stock but homemade adds so much more flavor to the bisque. Its totally up to you though.

Q: Can I substitute heavy cream with something lighter?

A: You can substitute with half-and-half or even coconut milk for a different twist, but the bisque wont be as rich and creamy.

Q: Do I need to use lump crab meat or can I use crab legs?

A: Lump crab meat is best cause its delicate and sweet, but you can use crab legs if thats all you got, just be sure to pick out the meat first.

Q: How do I make sure the shrimp doesnt overcook?

A: Add the shrimp near the end and cook them just until they turn pink so they remain tender, usually about 3-4 minutes.

Q: What type of white wine should I use?

A: A dry white wine like Sauvignon Blanc works great and helps deepen the flavor of the bisque.

Creamy Crab And Shrimp Seafood Bisque: A Luxurious Bowl Of Comfort Recipe Substitutions and Variations

Unsalted butter: If you dont have unsalted butter, try using salted butter and reduce the added salt a bit
Olive oil: You can use canola or vegetable oil instead of olive oil if needed though it might slightly change the flavor
Dry white wine: If you’re out of white wine, mix a bit of chicken broth with a splash of white vinegar or lemon juice
Heavy cream: Half and half can work as a substitute for heavy cream if you want a lighter version of the bisque
Seafood stock: Try using chicken or vegetable broth instead, but keep in mind the overall seafood flavor might be a bit less intense

Pro Tips

1. Try using the freshest seafood you can get. Fresh crab and shrimp really make a difference in taste and texture, you know?
2. Don’t rush cooking the veggies. Give the onions, garlic, celery, and carrots enough time to soften well so you get that sweet, deep flavor throughout the dish.
3. Make sure you deglaze the pan properly with the wine, it’s key for picking up all that tasty browned bits on the bottom.
4. Always do a final taste test and adjust the salt and pepper after simmering. Sometimes the stock might already have enough salt, so you don’t wanna overdo it.