1 kilo shrimp, peeled and deveined
1/4 kilo crab meat, preferably lump "optional"
2 tablespoons butter
1 onion, finely chopped
1 carrot, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1 TBS tomato paste
1 TBS all-purpose flour
3 cups fish broth (3 CUPS WATER + 1.5 FISH BOUILLION CUBES)
1/2 cup heavy cream
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste

Fresh parsley, chopped, for garnish

Prepare the Seafood:
Cook the shrimp in a pot of boiling water for 2-3 minutes until they turn pink and opaque.
Remove the shrimp, let them cool, then chop roughly. Set aside.

Sauté Vegetables:
In a large pot, melt the butter over medium heat.
Add the finely chopped onion, carrot, celery, and minced garlic.
Cook until the vegetables are softened, about 5-7 minutes.

Add Flavor Base:
Stir in the tomato paste, paprika, and dried thyme.
Cook for an additional 2 minutes, allowing the flavors to meld.

Make the Bisque:
Sprinkle the flour over the vegetables and stir to combine, creating a roux.
Gradually add the seafood broth, stirring continuously to avoid lumps.
Bring the mixture to a simmer, then reduce the heat and let it simmer gently for 10 minutes, allowing the flavors to develop.
Pour in the heavy cream and stir to combine, creating a rich and creamy bisque.

Add Cream:
Add the chopped shrimp and lump crab meat to the pot.
Cook for an additional 5 minutes, or until the seafood is heated through.
Adjust the seasoning with salt and pepper to taste.

This Creamy Crab and Shrimp Seafood Bisque is more than just a soup—it’s a luxurious experience in a bowl. Pair it with a crusty baguette or a glass of white wine, and you’ll have a restaurant-quality dish right in your own home.

This recipe currently has 0 comments. Add your own comment in the right hand menu.