Name: Crab and Shrimp Seafood Bisque
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 2 tablespoons unsalted butter: Used to sauté the vegetables and add richness to the base of the bisque.; 1 medium onion, finely chopped: Provides sweetness and depth of flavor to the soup.; 2 celery stalks, finely chopped: Adds a subtle, fresh crunch to the bisque.; 2 medium carrots, peeled and chopped: Adds color and sweetness to the soup.; 3 cloves garlic, minced: Garlic enhances the savory flavor of the bisque.; 1 bay leaf: Used to infuse the soup with earthy, aromatic flavor.; ½ teaspoon dried thyme: Adds a gentle herbaceous flavor that complements the seafood.; ½ teaspoon smoked paprika: Adds depth of flavor and a slight smoky undertone without using bacon or wine.; 4 cups seafood stock (or vegetable stock for a lighter version): A flavorful base that brings out the natural seafood taste without the use of alcohol.; 1 cup heavy cream: Adds the richness and creamy texture that bisques are known for.; 1 tablespoon lemon juice: Provides a bright, fresh flavor to balance the richness of the soup.; Salt and pepper to taste: Season to enhance the overall flavor.; 1 lb fresh crab meat: Choose high-quality crab meat for the best flavor. You can use imitation crab meat, but fresh crab will give the bisque a more authentic, luxurious taste.; 1 lb large shrimp, peeled and deveined: Shrimp adds a tender texture and a sweet, delicate flavor to the bisque.; 2 tablespoons fresh parsley, chopped: Used as a garnish for a pop of color and fresh flavor.; Optional: A pinch of red pepper flakes for heat, if desired.; 2 tablespoons all-purpose flour: Used to thicken the bisque to the desired consistency.; 2 tablespoons butter: Added to the flour to create a roux, which thickens the soup without making it lumpy.

Ingredients

Scale

For the Soup Base:

2 tablespoons unsalted butter: Used to sauté the vegetables and add richness to the base of the bisque.
1 medium onion, finely chopped: Provides sweetness and depth of flavor to the soup.
2 celery stalks, finely chopped: Adds a subtle, fresh crunch to the bisque.
2 medium carrots, peeled and chopped: Adds color and sweetness to the soup.
3 cloves garlic, minced: Garlic enhances the savory flavor of the bisque.
1 bay leaf: Used to infuse the soup with earthy, aromatic flavor.
½ teaspoon dried thyme: Adds a gentle herbaceous flavor that complements the seafood.
½ teaspoon smoked paprika: Adds depth of flavor and a slight smoky undertone without using bacon or wine.
4 cups seafood stock (or vegetable stock for a lighter version): A flavorful base that brings out the natural seafood taste without the use of alcohol.
1 cup heavy cream: Adds the richness and creamy texture that bisques are known for.
1 tablespoon lemon juice: Provides a bright, fresh flavor to balance the richness of the soup.
Salt and pepper to taste: Season to enhance the overall flavor.

For the Seafood:

1 lb fresh crab meat: Choose high-quality crab meat for the best flavor. You can use imitation crab meat, but fresh crab will give the bisque a more authentic, luxurious taste.
1 lb large shrimp, peeled and deveined: Shrimp adds a tender texture and a sweet, delicate flavor to the bisque.
2 tablespoons fresh parsley, chopped: Used as a garnish for a pop of color and fresh flavor.
Optional: A pinch of red pepper flakes for heat, if desired.

For the Roux (thickening mixture):

2 tablespoons all-purpose flour: Used to thicken the bisque to the desired consistency.
2 tablespoons butter: Added to the flour to create a roux, which thickens the soup without making it lumpy.

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Instructions

FIRST STEP: MAKE THE ROUX

Prepare the Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, add the flour and stir constantly to create a smooth paste. Cook the roux for about 2 minutes, ensuring that it doesn’t brown. This step will help thicken the bisque later.
Set the Roux Aside: Once the roux is ready, set it aside. You’ll add it to the soup base later to achieve the perfect consistency.

SECOND STEP: SAUTÉ THE VEGETABLES

Cook the Vegetables: In a large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the chopped onions, carrots, and celery. Cook for about 5-7 minutes until the vegetables are soft and the onions are translucent.
Add Garlic and Spices: Add the minced garlic, bay leaf, thyme, and smoked paprika to the pot. Stir for another minute, allowing the garlic to become fragrant and the spices to bloom.

THIRD STEP: SIMMER THE SOUP BASE

Add the Stock: Pour in the seafood stock (or vegetable stock) and bring the mixture to a simmer over medium-high heat. Reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together.
Add the Roux: Gradually whisk in the prepared roux to the simmering stock. Stir well to ensure there are no lumps, and let it cook for another 10-15 minutes until the soup thickens to your desired consistency.

FOURTH STEP: ADD THE SEAFOOD

Add the Crab and Shrimp: Once the soup has thickened, add the fresh crab meat and shrimp to the pot. Stir gently to combine. Cook the seafood for 5-7 minutes, or until the shrimp turns pink and opaque and the crab meat is heated through.
Finish with Cream and Lemon: Stir in the heavy cream and lemon juice. Continue to simmer for an additional 5 minutes, ensuring that the bisque is hot and well combined.

FINAL STEP: SEASON AND SERVE

Season to Taste: Taste the bisque and adjust the seasoning with salt and pepper. If you like a bit of heat, feel free to add a pinch of red pepper flakes at this stage.
Garnish: Ladle the bisque into bowls and garnish with fresh chopped parsley for a pop of color. Serve hot with a side of crusty bread for dipping.

Prep Time: 20minutes
Cook Time: 1hour

Nutrition

Serving Size: 6
Calories: 350
Fat: 22g
Carbohydrates: 15g
Protein: 20g