Velvet Crab & Shrimp Bisque

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The Recipe: Velvet Crab & Shrimp Bisque

  • Prep time: 20 minutes

  • Cook time: 45 minutes

  • Servings: 6

  • Difficulty: Intermediate

Ingredients

  • Seafood: 1 lb large shrimp (peeled/deveined, save the shells), 1 lb lump crab meat.

  • The Base: 4 tbsp unsalted butter, 1 yellow onion (minced), 2 stalks celery (minced), 1 large carrot (minced).

  • Aromatics: 3 cloves garlic (minced), 1 tbsp tomato paste, 1 tsp dried thyme, ½ tsp smoked paprika.

  • Liquids: ¼ cup dry Sherry (don’t skip this!), 4 cups seafood stock (or water + saved shrimp shells), 1 ½ cups heavy cream.

  • Thickener: 3 tbsp all-purpose flour.

  • Finishing touches: Salt, white pepper, a dash of cayenne, and fresh chives for garnish.

Instructions

  1. Extract Flavor: In a pot, simmer the saved shrimp shells in the seafood stock for 10 minutes. Strain and set the liquid aside; discard shells.

  2. Sauté: In a large dutch oven, melt butter over medium heat. Add onion, celery, and carrots. Cook until soft (8–10 mins). Add garlic and cook for 1 minute.

  3. The Roux: Stir in the flour and tomato paste. Cook for 2 minutes, stirring constantly to get rid of the “raw” flour taste.

  4. Deglaze: Pour in the Sherry, scraping the bottom of the pot to release the browned bits.

  5. Simmer: Slowly whisk in the shrimp-infused stock. Add thyme, paprika, and cayenne. Simmer for 20 minutes.

  6. Blend: For that classic bisque texture, use an immersion blender (or transfer to a regular blender) and puree until completely smooth.

  7. Final Addition: Stir in the heavy cream and the raw shrimp. Simmer for 3–5 minutes until shrimp are pink. Gently fold in the lump crab meat at the very end just to warm it through.

  8. Season: Taste and add salt and white pepper. Garnish with chives.

Pro-Tips for Success

  • Dry Sherry vs. Cooking Sherry: Use a real dry Sherry (like a Fino) from the wine aisle. “Cooking Sherry” from the grocery aisle is often loaded with salt and can ruin the delicate balance.

  • Don’t Boil the Cream: Once the heavy cream is in, keep the heat on low. High heat can cause the cream to break or curdle.

  • Crab Care: Lump crab is expensive. Fold it in gently at the end so you get nice chunks rather than shredding it into the soup.

Nutritional Info & Benefits

Per Serving (Approximate)

Nutrient Amount
Calories 410 kcal
Protein 28g
Total Fat 26g
Carbohydrates 12g
Sodium 850mg

The Benefits: This dish is a powerhouse of Omega-3 fatty acids (great for heart health) and provides a significant boost of Vitamin B12 and Zinc from the shellfish.

Common Q&A

Q: Can I use frozen seafood?

A: Absolutely. Just ensure the shrimp is fully thawed and patted dry before cooking. For the crab, canned “refrigerated” lump crab is much better than the shelf-stable canned variety.

Q: How do I store leftovers?

A: Store in an airtight container in the fridge for up to 2 days. Reheat very gently on the stovetop over low heat. Do not freeze, as the cream base will likely separate and become grainy upon thawing.

Q: What if I don’t have an immersion blender?

A: You can skip the blending step for a “Chowder style” soup, but for a true bisque, a blender is necessary for that silky mouthfeel.

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