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Crab Shrimp Seafood Bisque: A Delicious & Easy Recipe

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A rich and creamy seafood bisque featuring crab, shrimp, and scallops in a flavorful broth.

Ingredients

Scale
  • 1 pound fresh crab meat, picked over for shells
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1 cup dry sherry
  • 8 cups seafood stock (or chicken stock)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 bay leaf
  • 1 cup heavy cream
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • Lemon wedges, for serving (optional)

Instructions

  1. Prepare the Seafood: Thaw shrimp if frozen and pat dry. Check crab meat for shells. Rinse and pat scallops dry; halve or quarter if large.
  2. Build the Flavor Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery (mirepoix). Cook, stirring occasionally, until softened and onions are translucent (8-10 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Create the Roux and Add Liquids: Sprinkle flour over the vegetables. Cook, stirring constantly, for 2-3 minutes. Slowly pour in sherry, scraping the bottom of the pot. Cook for 1-2 minutes. Gradually pour in seafood stock (or chicken stock), stirring constantly. Add diced tomatoes (undrained), thyme, oregano, cayenne pepper, and bay leaf.
  4. Simmer: Bring to a simmer, reduce heat to low, cover, and simmer for 30 minutes to 1 hour.
  5. Cook the Seafood: While the bisque base simmers, melt butter in a separate skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove and set aside. Add scallops and cook for 2-3 minutes per side, until seared and opaque. Remove and set aside.
  6. Blend and Finish: Remove bay leaf from the bisque. Using an immersion blender, blend the bisque until smooth. (Alternatively, carefully blend in batches in a regular blender.) Return to the pot. Stir in heavy cream and bring back to a gentle simmer. Season with salt and pepper to taste.
  7. Add Seafood and Serve: Gently stir in cooked shrimp, scallops, and crab meat. Heat through for 1-2 minutes. Ladle into bowls and garnish with parsley. Serve immediately with lemon wedges (optional).

Notes

  • Spice it up: Add more cayenne pepper or red pepper flakes for a spicier bisque.
  • Add vegetables: Leeks, fennel, or potatoes can be added.
  • Make it richer: Add tomato paste to the vegetables when building the flavor base.
  • Use different seafood: Lobster, mussels, or clams can be substituted.
  • Make it ahead: The bisque base can be made ahead and stored in the refrigerator for up to 3 days. Add the seafood when ready to serve.
  • Freezing: Freezing is possible, but the texture of the cream may change upon thawing. Consider leaving out the cream until reheating.
  • Garnish ideas: Swirl of cream, sprinkle of paprika, or croutons.
  • Seafood Stock Substitution: Chicken stock is a good substitute.
  • Sherry Substitution: Dry white wine or lemon juice can be used.
  • Heavy Cream Substitution: Half-and-half or milk can be used for a lighter bisque.
  • Crab Meat Substitution: Canned crab meat can be used.

Find it online: https://anasrecipes.com/crab-shrimp-seafood-bisque/