Description
A rich and creamy seafood bisque featuring jumbo shrimp and lump crab meat simmered in a flavorful blend of seafood stock, cream, and aromatic herbs, perfect for an elegant yet comforting appetizer or main dish.
Ingredients
Seafood Bisque Ingredients
- 5 tablespoons unsalted butter
- 1 medium sweet onion (finely diced)
- 3 celery stalks (minced)
- 4 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 2 cups whole milk (warmed)
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 pound jumbo shrimp (peeled and deveined)
- 12 ounces lump crab meat (checked for shells)
- 1/4 cup quality dry sherry
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon white pepper
- Salt to taste
- Fresh chives (minced)
- Fresh tarragon (chopped)
- Crème fraîche (optional)
- Extra shrimp for garnish
Instructions
- Sauté aromatics: In a large Dutch oven, melt the butter over medium heat. Add the finely diced onion and minced celery, cooking until softened and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic cloves and cook until fragrant, approximately 1 minute, being careful not to burn the garlic.
- Create roux base: Sprinkle the all-purpose flour over the cooked vegetables and stir constantly for 2 minutes to cook out the raw flour taste and form a roux.
- Incorporate liquids: Gradually whisk in the warmed whole milk and seafood stock, stirring continuously to prevent lumps and create a smooth base.
- Add flavorings: Stir in the tomato paste, bay leaves, and Old Bay seasoning. Bring the mixture to a simmer and let it cook for 5 minutes to meld flavors.
- Finish bisque base: Pour in the heavy cream and continue to simmer gently for another 5 minutes until the soup is slightly thickened.
- Cook shrimp: Add the peeled and deveined jumbo shrimp to the pot and cook until they turn just pink, about 3-4 minutes, ensuring they do not overcook.
- Add crab and sherry: Gently fold in the lump crab meat and the dry sherry, heating through for 2 minutes without stirring too vigorously to keep the crab lumps intact.
- Season and final touches: Remove the bay leaves and adjust salt and white pepper according to taste.
- Serve: Ladle the bisque into bowls and garnish with freshly minced chives, chopped tarragon, extra shrimp if desired, and a swirl of crème fraîche for added richness.
Notes
- Use a quality seafood stock for the best flavor; homemade or store-bought both work well.
- Be gentle when stirring in the crab meat to maintain its texture.
- The dry sherry adds depth but can be omitted for a non-alcoholic version.
- Crème fraîche is optional but adds a lovely tangy creaminess.
- Serve with crusty bread or crackers for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American