This Crab and Shrimp Seafood Bisque is an exotic dish that tastes wonderfully amazing; except you’re allergic to seafood, in which case, do not try this at home.
But if you’re not allergic to seafood, and you’re a fan then this Crab and Shrimp Bisque might very well be the best thing you’ve ever tasted. Well, before we continue, we want to clarify that the term “Seafood Bisque” for this soup might seem redundant to some people because a bisque is actually supposed to mean a soup made from seafood in French so, be careful when you’re using the term in the company of French people, or that person in your life that has a brilliant command of the language.
Why do we love this dish?
First of all, it’s delicious. Then, it’s nutritious and filling. It’s put together with ingredients that you can easily obtain from the nearest grocery stores. And the best part? It takes very little time to recreate the recipe from scratch! We’re talking about less than 30 minutes here.
Weight watchers will be interested to know that not only does this Crab and Shrimp Seafood Bisque taste great, it contains an estimated 218 calories, 5g of carbs, 12g of fat and 17g of protein; per serving.
INGREDIENTS:
To recreate this Crab and Shrimp Bisque, you’ll need the following ingredients:
- 3 tablespoons butter
- 2 tablespoons chopped green onion
- 2 tablespoons chopped celery
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 cup heavy whipping cream
- 8 ounces crab meat
- 4 to 8 ounces small cooked shrimp or other seafood
- 2 tablespoon sherry wine* (Optional; especially if a child is going to be eating this.)
One important thing to note before you start tackling this recipe is that the quantities of ingredients stated above are only good for 6-8 servings (depending on the appetites of the people you’ll be serving of course).
If you’re looking to make less, you can tweak the recipe but we advise that you follow it and then refrigerate the leftovers for later. That’s right, this Crab and Shrimp Bisque is totally microwavable!
If you’re looking to feed more servings, you would have to tweak the recipe as well. Adjusting recipes to fit your servings’ requirement is pretty easy but it’s not just a matter of adding more ounces of crab meat and cooked shrimp or an extra tablespoon of tomato paste into the mix. Each and every single one of the ingredients in the recipe has to be proportionately increased.
Again, it’s easy but we are well aware that things can get very tricky very fast in the kitchen, particularly when you’re trying out a new recipe. So, feel free to consult us by leaving a message in the comments section of this page if you encounter any problems with tweaking the recipe. We’ll be sure to get back to you. But this isn’t the recipe ER, so our getting back to you may not happen as quickly as you’d like, but it will happen.
Eventually.
EQUIPMENTS:
To recreate this Crab and Shrimp Bisque, you don’t need much by way of equipments. All you’ll need are:
- A stove (of course)
- A large saucepan or a Dutch oven
- A ladle or a long-handled spoon
(There’s a lot of stirring involved in this recipe)
- A blender or a food processor
- A sieve (for sifting the flour)
- A knife (for chopping the vegetables)
For the sake of being thorough, we’ll just go right ahead and mention all the bowls and spoons that are undoubtedly going to end up in the dishwasher at the end of this cooking session. Honestly, we’re not entirely sure how they ALWAYS get there.
PREPARATION:
We like to kick off our recipes with a little recommendation, which is; clean and clear your cooking surfaces – like your countertops – of all clutter before you begin this recipe (if there is any clutter to be cleared). It’s a simple suggestion, completely optional, but it has its own benefits, and we’re not just talking about hygiene. We’re talking about setting the scene, and creating enough space on your countertops for you to measure out your ingredients into small ceramic bowls; just like they do on TV.
So, go ahead and clear away that clutter. Then, measure out those ingredients, but do it individually. Do NOT mix any of those ingredients together until the recipe tells you to.
Why?
That’s because there is ALWAYS a technique.
- Melt the butter in a Dutch oven or large saucepan over medium-low heat.
- Add the chopped green onion and celery. Sauté, stirring, until tender.
(Do NOT overcook the vegetables, especially if you wish to retain some crunch in the soup. And definitely do NOT burn them, which is why you’re supposed to be doing this over medium-low heat as you stir. Using high heat will not make the vegetables sauté faster. It will only char them).
- Sift the flour using the sieve and then, blend it into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
- Warm the milk in another saucepan over medium heat.
- Slowly stir in the warmed milk and continue cooking and stirring until thickened.
- Add the freshly ground black pepper, tomato paste, and heavy cream.
- If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
- Stir in the crab, shrimp, and the sherry. Bring to a simmer.
- Serve hot.
- Dig in and enjoy!
(Remember: it only serves 6-8)
Tips and Variations
- Feel free to add small cooked bay scallops or lobster instead of the shrimp.
- Replace the green onions with finely chopped shallots.
- If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.
