Description
A rich and layered seafood bisque featuring crab and shrimp in a creamy base, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb crab meat
- 1 lb shrimp, peeled and deveined
- 4 cups seafood stock
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1/2 cup white wine
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Warm the pot and melt the butter over medium heat until it foams. Add the diced onion and minced garlic and cook, stirring often, until the onion turns translucent and soft, about five minutes.
- Add white wine and raise the heat until it bubbles. Let it reduce until the alcohol scent fades, about two to three minutes.
- Pour in the seafood stock and diced tomatoes. Bring the mixture to a gentle simmer.
- Stir in the crab meat and shrimp, cooking until the shrimp turn pink, about three to five minutes.
- Lower the heat and stir in the heavy cream. Warm through gently without boiling.
- Season with salt and pepper to taste, then ladle into bowls and garnish with chopped parsley.
Notes
For a smoother bisque, use an immersion blender briefly, but leave some chunky crab bits for texture. Adjust seasoning based on seafood stock saltiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 90mg
Keywords: seafood bisque, crab, shrimp, creamy soup, comfort food