Description
This rich crab and shrimp bisque is a creamy, flavorful seafood soup featuring succulent lump crabmeat and tender cooked shrimp simmered in a savory broth thickened with a golden roux. Enhanced with aromatic vegetables, dry sherry, and a touch of heat from hot sauce, this bisque delivers an indulgent and comforting dining experience perfect for seafood lovers.
Ingredients
Scale
Base Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, minced
Liquids and Broth
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup dry sherry
Seafood
- 8 oz lump crabmeat
- 8 oz cooked shrimp, peeled and deveined
Seasonings and Garnish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Melt Butter and Make Roux: Melt the butter in a large pot over medium heat, then slowly add the flour while stirring constantly to create a roux. Cook the mixture for about 5 minutes until it turns a light golden brown, which will provide your bisque with a rich, velvety texture.
- Sauté Vegetables: Add the chopped onion, celery, red bell pepper, and minced garlic to the roux. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and release their flavors without browning.
- Add Broth: Gradually pour in the seafood or chicken broth while stirring continuously to avoid lumps. This liquid will form the flavorful base of your bisque.
- Simmer and Thicken: Bring the soup to a gentle simmer and allow it to cook for 10 to 15 minutes. The bisque should slightly thicken as the roux integrates with the broth, creating a smooth consistency.
- Add Cream, Sherry, and Seafood: Stir in the heavy cream and dry sherry for added richness and depth. Then gently fold in the lump crabmeat and cooked shrimp, blending the seafood evenly into the bisque.
- Season the Bisque: Add Worcestershire sauce, hot sauce, salt, and pepper to taste to enhance the flavor profile with a balance of heat and savory notes.
- Final Simmer: Let the bisque simmer for another 10 to 15 minutes, stirring occasionally to ensure flavors meld and the soup is heated through without overcooking the seafood.
- Taste and Adjust Seasoning: Sample the bisque and adjust the seasoning as necessary, adding more salt, pepper, or hot sauce to suit your preference.
- Serve and Garnish: Ladle the hot bisque into bowls and garnish each serving with a sprinkle of fresh chopped parsley for a burst of color and fresh herbaceous flavor.
Notes
- For a smoother bisque, blend the soup partially before adding the seafood.
- Use seafood broth if available for a more pronounced seafood flavor.
- Dry sherry can be substituted with white wine for a different depth of flavor.
- Adjust hot sauce quantity to control the spiciness of the bisque.
- Serve with crusty bread or oyster crackers for a complete meal.