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Shrimp and crab bisque
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Creamy Shrimp and Crab Bisque

Shrimp and crab bisque is a luxurious, velvety soup that traces its origins to French cuisine. The term "bisque" traditionally refers to a smooth, creamy soup made from crustaceans like lobster, crab, or shrimp, often enriched with cream and butter. The dish showcases the natural sweetness of seafood, balanced by the depth of a rich broth and the subtle heat of spices.
Course Soup
Cuisine French
Keyword Crab, Heavy Cream, Shrimps, White Wine
Total Time 1 hour
Servings 4
Calories 385kcal

Ingredients

  • 1 lb shrimp peeled and deveined
  • 1 lb crab meat lump or claw
  • 4 cups seafood stock
  • 1 cup heavy cream
  • 1 cup dry white wine
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup tomato paste
  • 1 tsp paprika
  • 1 tsp thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Prepare the Shrimp and Crab: Begin by cooking the shrimp in a medium-sized pot with 1 tablespoon of butter over medium heat until they turn pink and opaque, about 3-4 minutes. Remove the shrimp, set them aside, and chop them into bite-sized pieces once cooled.
  • Create the Roux: In the same pot, melt the remaining butter over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. Add the flour and cook, stirring constantly, to form a roux. Cook the roux until it turns a light golden color, about 3 minutes.
  • Deglaze and Simmer: Slowly whisk in the white wine, ensuring there are no lumps. Allow the mixture to simmer for 2-3 minutes to cook off the alcohol. Then, stir in the tomato paste, paprika, and thyme. Gradually add the seafood stock while continuing to whisk to keep the soup smooth.
  • Add the Seafood: Once the base is well combined and simmering, add the chopped shrimp and crab meat. Reduce the heat to low and let the bisque simmer for about 20 minutes, stirring occasionally.
  • Finish with Cream: Stir in the heavy cream and let the bisque simmer for another 10 minutes. Taste and season with salt and pepper as needed.
  • Serve: Ladle the bisque into bowls, garnish with freshly chopped parsley, and serve immediately with crusty bread or a side of your choice.

Nutrition

Calories: 385kcal