What the heck is this?
Craving something rich, creamy, and packed with all the sweet flavors of the ocean? Let me introduce you to this Crab and Shrimp Seafood Bisque. It’s velvety smooth, made with succulent shrimp, tender crab, and a savory blend of aromatic herbs and spices. The creamy broth, perfectly balanced with a touch of heat, will transport you straight to the coast. Serve it as a comforting starter for a special dinner or as a main course when you want to impress (but also keep it easy). This bisque is fancy, but don’t worry—it’s deceptively simple to make!
Why You’ll Love This Recipe
- It’s the ultimate comfort food for seafood lovers.
- The creamy texture combined with the rich seafood flavor is a match made in heaven.
- Hearty enough to be a meal, yet delicate enough to impress guests.
- Quick enough for a weeknight, fancy enough for a special occasion.
- A one-pot wonder that’s easy to clean up after!
The Good Stuff You’ll Need
For the Bisque:
- 1 lb shrimp, peeled and deveined (reserve shells for stock)
- 1/2 lb crab meat (lump crab works best)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional, but it adds depth)
- 2 cups seafood stock (or chicken stock if you don’t have seafood)
- 2 cups heavy cream
- 1 tbsp tomato paste
- 1/4 cup brandy (optional, but adds an extra layer of flavor)
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for some heat)
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Seafood Stock (optional but highly recommended):
- Shrimp shells (from the shrimp used in the bisque)
- 2 cups water
- 1/4 onion, roughly chopped
- 1 clove garlic, smashed
- 1 sprig fresh thyme
- 1 bay leaf
Let’s Do This
Step 1: Make the Seafood Stock (if you’re making your own)
In a small pot, add the shrimp shells, water, onion, garlic, thyme, and bay leaf. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to infuse. Strain the stock and discard the solids. Set the stock aside.
Step 2: Cook the Shrimp and Aromatics
In a large pot, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant. Add the shrimp and cook for 2-3 minutes until just pink. Remove the shrimp from the pot and set aside.
Step 3: Make the Bisque Base
In the same pot, add the tomato paste, smoked paprika, cayenne pepper, and thyme. Stir and cook for 1 minute to bloom the spices. Pour in the white wine (if using) and brandy (if using), scraping the bottom of the pot to loosen any flavorful bits. Let the wine cook off for 2 minutes.
Step 4: Add the Stock and Cream
Add the seafood stock (or chicken stock) to the pot, bringing it to a simmer. Let it cook for 5-7 minutes, reducing slightly. Then, stir in the heavy cream and bring to a simmer. Let the bisque cook for another 5-10 minutes until it thickens slightly.
Step 5: Blend the Bisque
Use an immersion blender to puree the bisque until it’s smooth and velvety. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Once blended, return it to the pot.
Step 6: Finish the Bisque
Add the cooked shrimp and crab meat to the pot. Stir to combine and cook for an additional 2-3 minutes until everything is heated through. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Serve and Garnish
Ladle the bisque into bowls, garnishing with fresh parsley. Serve with a slice of crusty bread or crackers for dipping.
Serving Suggestions
- Serve with a fresh green salad on the side for a light and refreshing contrast.
- Add a squeeze of lemon juice to the bisque right before serving to brighten the flavors.
- Pair with a crisp white wine, like Chardonnay or Sauvignon Blanc, for a perfect pairing.
Switch It Up
- Go full seafood: Add in some scallops, clams, or lobster for an even more decadent bisque.
- Make it spicy: Add a bit more cayenne or toss in some diced jalapeños for an extra kick.
- Low and slow: Let the bisque simmer longer on low heat for a richer, more developed flavor.
Make-Ahead Tips
- The bisque can be made in advance and stored in the fridge for up to 3 days. Just reheat gently before serving.
- You can also freeze the bisque (without the seafood added), and when you’re ready to serve, just thaw and add the shrimp and crab.
- The seafood stock can be made ahead of time and stored in the fridge for up to 3 days, or frozen for up to 2 months.
Questions People Actually Ask
Q: Can I use frozen shrimp?
A: Absolutely! Just make sure to thaw the shrimp thoroughly before using them in the bisque.
Q: What can I substitute for heavy cream?
A: You can use coconut cream for a dairy-free version, or half-and-half for a lighter option.
Q: Can I skip the brandy or wine?
A: Yes, you can skip the alcohol if you prefer, though it does add a nice depth of flavor. Use extra stock or a splash of lemon juice to balance the flavor.
Crab and Shrimp Seafood Bisque: A Bowl of Oceanic Comfort
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Craving something rich, creamy, and packed with all the sweet flavors of the ocean? Let me introduce you to this Crab and Shrimp Seafood Bisque. It’s velvety smooth, made with succulent shrimp, tender crab, and a savory blend of aromatic herbs and spices. The creamy broth, perfectly balanced with a touch of heat, will transport you straight to the coast. Serve it as a comforting starter for a special dinner or as a main course when you want to impress (but also keep it easy). This bisque is fancy, but don’t worry—it’s deceptively simple to make!
Ingredients
For the Bisque:
1 lb shrimp, peeled and deveined (reserve shells for stock)
1/2 lb crab meat (lump crab works best)
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine (optional, but it adds depth)
2 cups seafood stock (or chicken stock if you don’t have seafood)
2 cups heavy cream
1 tbsp tomato paste
1/4 cup brandy (optional, but adds an extra layer of flavor)
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional for some heat)
1/2 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Seafood Stock (optional but highly recommended):
Shrimp shells (from the shrimp used in the bisque)
2 cups water
1/4 onion, roughly chopped
1 clove garlic, smashed
1 sprig fresh thyme
1 bay leaf
Instructions
Step 1: Make the Seafood Stock (if you’re making your own)
In a small pot, add the shrimp shells, water, onion, garlic, thyme, and bay leaf. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to infuse. Strain the stock and discard the solids. Set the stock aside.
Step 2: Cook the Shrimp and Aromatics
In a large pot, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant. Add the shrimp and cook for 2-3 minutes until just pink. Remove the shrimp from the pot and set aside.
Step 3: Make the Bisque Base
In the same pot, add the tomato paste, smoked paprika, cayenne pepper, and thyme. Stir and cook for 1 minute to bloom the spices. Pour in the white wine (if using) and brandy (if using), scraping the bottom of the pot to loosen any flavorful bits. Let the wine cook off for 2 minutes.
Step 4: Add the Stock and Cream
Add the seafood stock (or chicken stock) to the pot, bringing it to a simmer. Let it cook for 5-7 minutes, reducing slightly. Then, stir in the heavy cream and bring to a simmer. Let the bisque cook for another 5-10 minutes until it thickens slightly.
Step 5: Blend the Bisque
Use an immersion blender to puree the bisque until it’s smooth and velvety. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Once blended, return it to the pot.
Step 6: Finish the Bisque
Add the cooked shrimp and crab meat to the pot. Stir to combine and cook for an additional 2-3 minutes until everything is heated through. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Serve and Garnish
Ladle the bisque into bowls, garnishing with fresh parsley. Serve with a slice of crusty bread or crackers for dipping.
Notes
Serve with a fresh green salad on the side for a light and refreshing contrast.
Add a squeeze of lemon juice to the bisque right before serving to brighten the flavors.
Pair with a crisp white wine, like Chardonnay or Sauvignon Blanc, for a perfect pairing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~500 calories
- Protein: ~30g