Creamy Crab and Shrimp Seafood Bisque
Ingredients You’ll Need
1/2 lb fresh or canned lump crab meat: Provides a sweet, delicate flavor and tender texture.
1/2 lb large shrimp, peeled and deveined: Adds a succulent, juicy bite to the bisque.
4 tablespoons unsalted butter: Adds richness and helps to sauté the vegetables.
1 medium onion, finely chopped: Forms the flavorful base of the bisque.
2 celery stalks, finely chopped: Adds depth and a slight crunch to the soup.
1 large carrot, finely chopped: Brings a natural sweetness and vibrant color.
2 cloves garlic, minced: Infuses the bisque with a subtle, aromatic flavor.
1/4 cup all-purpose flour: Helps to thicken the bisque, giving it a velvety texture.
1/2 cup dry sherry: Adds a hint of sweetness and complexity to the broth.
4 cups seafood stock or chicken broth: The base of the soup, enriched with seafood flavor.
1 cup heavy cream: Creates the luxurious, creamy texture that defines a bisque.
1 teaspoon Old Bay seasoning: Adds a classic seafood flavor with a touch of spice.
1 bay leaf: Infuses the soup with subtle, earthy notes.
Salt and pepper to taste: Essential for balancing the flavors.
2 tablespoons fresh parsley, chopped (for garnish): Adds a pop of color and freshness.
Step-by-Step Instructions
1. Prepare the Vegetables:
Begin by finely chopping the onion, celery, and carrot. These vegetables will form the aromatic base of your bisque, contributing to its rich flavor.
2. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional 1-2 minutes.
3. Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook the flour and vegetable mixture for 2-3 minutes, stirring constantly, until the flour is lightly browned. This step thickens the bisque and adds a nutty flavor.
ADVERTISEMENT
