Name: Crab and Shrimp Seafood Bisque Recipe
Yield: 1
Cuisine: French
Ingredients: 1 tbsp olive oil; 120 ml onion, finely chopped; 60 ml celery, finely chopped; 60 ml carrot, finely chopped; 2 item garlic cloves, minced; 2 tbsp tomato paste; 1 tsp paprika; 0.25 tsp cayenne pepper (optional, for a spicy kick); 1 item salt and black pepper, to taste; 60 ml all-purpose flour; 960 ml seafood or chicken broth; 240 ml heavy cream; 0.5 lb cooked crab meat, shells removed; 0.5 lb cooked shrimp, peeled, deveined, and chopped; 2 tbsp sherry (optional); 1 item fresh herbs for garnish

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Crab and Shrimp Seafood Bisque Recipe

Crab and Shrimp Seafood Bisque Recipe

Story and Background: Crab and Shrimp Seafood Bisque is a luxurious, creamy dish that brings the rich flavors of the sea straight to your table. Originating from classic French cuisine, bisque is known for its velvety texture and the…

Source

Ingredients:

1
tbsp
olive oil
120
ml
onion, finely chopped
60
ml
celery, finely chopped
60
ml
carrot, finely chopped
2
item
garlic cloves, minced
2
tbsp
tomato paste
1
tsp
paprika
0.25
tsp
cayenne pepper (optional, for a spicy kick)
1
item
salt and black pepper, to taste
60
ml
all-purpose flour
960
ml
seafood or chicken broth
240
ml
heavy cream
0.5
lb
cooked crab meat, shells removed
0.5
lb
cooked shrimp, peeled, deveined, and chopped
2
tbsp
sherry (optional)
1
item
fresh herbs for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Sauté onion, celery, and carrot until softened, about 5 minutes. Add garlic and cook for an additional minute.
Stir in tomato paste, paprika, cayenne (if using), and season with salt and pepper. Cook for 2 minutes, stirring constantly.
Sprinkle flour over the mixture, stirring until well combined. Cook for another minute.
Gradually add broth, stirring continuously to prevent lumps. Simmer on low heat for 10 minutes, stirring occasionally.
Puree the soup until smooth using an immersion blender, or transfer to a standard blender in batches.
Mix in the heavy cream and simmer for 10 more minutes, until slightly thickened.
Add crab meat, shrimp, and sherry (if using). Simmer for 5 minutes or until seafood is heated through, keeping the heat low to avoid curdling the cream.
Adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with fresh herbs

1
tbsp
olive oil
120
ml
onion, finely chopped
60
ml
celery, finely chopped
60
ml
carrot, finely chopped
2
item
garlic cloves, minced
2
tbsp
tomato paste
1
tsp
paprika
0.25
tsp
cayenne pepper (optional, for a spicy kick)
1
item
salt and black pepper, to taste
60
ml
all-purpose flour
960
ml
seafood or chicken broth
240
ml
heavy cream
0.5
lb
cooked crab meat, shells removed
0.5
lb
cooked shrimp, peeled, deveined, and chopped
2
tbsp
sherry (optional)
1
item
fresh herbs for garnish

Heat olive oil in a large pot over medium heat. Sauté onion, celery, and carrot until softened, about 5 minutes. Add garlic and cook for an additional minute.

Stir in tomato paste, paprika, cayenne (if using), and season with salt and pepper. Cook for 2 minutes, stirring constantly.

Sprinkle flour over the mixture, stirring until well combined. Cook for another minute.

Gradually add broth, stirring continuously to prevent lumps. Simmer on low heat for 10 minutes, stirring occasionally.

Puree the soup until smooth using an immersion blender, or transfer to a standard blender in batches.

Mix in the heavy cream and simmer for 10 more minutes, until slightly thickened.

Add crab meat, shrimp, and sherry (if using). Simmer for 5 minutes or until seafood is heated through, keeping the heat low to avoid curdling the cream.

Adjust seasoning with salt and black pepper as needed.

Serve hot, garnished with fresh herbs

Crab and Shrimp Seafood Bisque Recipe Crab and Shrimp Seafood Bisque Recipe

Source

Ingredients:

Instructions:

Crab and Shrimp Seafood Bisque Recipe

Crab and Shrimp Seafood Bisque Recipe