Description
Indulge in the rich flavors of Shrimp and Crab Bisque seasoned with Old Bay. Learn how to make this delicious seafood soup on our recipe website now!
Ingredients
- 450 grams shrimp, peeled and deveined (1 lb (454 g))
- 225 grams crab meat (1/2 lb (227 g))
- 2 tablespoons (30 ml) vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 30 grams all-purpose flour (1/4 cup (60 ml))
- 950 milliliters seafood or vegetable broth (4 cups (960 ml))
- 240 milliliters heavy cream (1 cup (240 ml))
- 15 milliliters tomato paste (1 tablespoon (15 ml))
- 15 grams Old Bay seasoning (1 tablespoon (15 ml))
- 5 grams salt (1 teaspoon (5 ml))
- 5 grams black pepper (1/2 teaspoon (3 ml))
- 25 grams cayenne pepper (optional) (1/4 teaspoon (1 ml))
- 30 milliliters lemon juice (2 tablespoons (30 ml))
- 8 grams chopped fresh parsley (2 tablespoons (30 ml))
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, garlic, celery, and carrot to the pot.
- Sauté the vegetables until they are softened, about 5 minutes.
- Stir in the flour and cook for 2 minutes, stirring constantly.
- Gradually add the seafood or vegetable broth, stirring continuously to avoid lumps.
- Bring the mixture to a gentle simmer and cook for 10 minutes.
- Add the tomato paste, Old Bay seasoning, salt, black pepper, and cayenne pepper.
- Stir the bisque until the spices are well incorporated.
- Add the shrimp to the pot and cook for 3–4 minutes, until pink and cooked through.
- Stir in the crab meat and heavy cream, and heat through gently.
- Add the lemon juice and stir to combine.
- Adjust seasoning with additional salt or pepper if needed.
- Remove the pot from heat and stir in the chopped parsley.
- Serve the bisque hot, garnished with extra parsley if desired.
Notes
- Enhance the bisque’s flavor by using fresh shrimp and crab meat for optimal taste and texture.
- Adjust the spiciness of the bisque to your liking by adding more or less cayenne pepper.
- For a thicker consistency, slightly increase the amount of flour when making the roux.
