Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh seafood and quality aromatics make all the difference. When I first moved to the States, I learned to appreciate the availability of fresh shrimp and crab meat right at my fingertips, something that really elevated my home cooking. If you can’t find fresh crab, good-quality canned lump crab meat works well too, just be sure to drain it properly to avoid wateriness.
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 4 cups seafood stock or chicken broth
- 1 cup half-and-half or heavy cream
- 8 ounces fresh shrimp, peeled and deveined
- 6 ounces lump crab meat, checked for shells
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives for garnish
If you prefer a dairy-free version, swap the butter for olive oil and use coconut cream or a plant-based alternative for the half-and-half—it won’t be quite traditional, but still delicious.
Instructions
- Heat olive oil and butter in a large pot over medium heat until melted and shimmering.
- Add the chopped onion, celery, and carrot, sautéing gently for about 5-7 minutes until softened but not browned. This base brings a subtle sweetness that balances the seafood.
- Stir in the minced garlic and tomato paste, cooking for 2 minutes until fragrant and the tomato paste darkens slightly—this step adds depth to the bisque.
- Sprinkle the flour over the vegetables, stirring constantly for 2 minutes. This creates a roux that will thicken your bisque to that perfect creamy consistency.
- Gradually whisk in the seafood stock, ensuring no lumps form. Bring the mixture to a simmer and cook for 15 minutes, allowing flavors to meld and the soup to thicken.
- Stir in the half-and-half or cream, smoked paprika, cayenne pepper, salt, and pepper. Simmer gently for another 5 minutes—avoid boiling to keep the cream from curdling.
- Add the shrimp and cook until pink and opaque, about 3-4 minutes. Shrimp cook quickly, so keep an eye on them.
- Finally, fold in the crab meat gently, warming it through without over-stirring to maintain those lovely lumps.
- Adjust seasoning as needed, then ladle the bisque into bowls and garnish with fresh parsley or chives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
