Here’s a recipe for a luxurious seafood bisque with crab and shrimp. This rich and creamy dish is perfect for a special occasion or whenever you want to indulge in something decadent.
Luxurious Seafood Bisque with Crab and Shrimp
Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 4 cups seafood stock (or fish stock)
- 1 cup heavy cream
- 1/2 cup tomato paste
- 1 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- 1/2 pound (8 oz) shrimp, peeled and deveined
- 1/2 pound (8 oz) lump crab meat
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped (for garnish)
Instructions:
- Sauté the Vegetables:
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Add the chopped onion and celery, and sauté until they are soft and translucent, about 5-7 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Create the Roux:
- Sprinkle the flour over the sautéed vegetables and stir well to combine.
- Cook the flour for 2-3 minutes, stirring constantly, to eliminate the raw flour taste.
- Deglaze the Pot:
- Pour in the white wine and stir to deglaze the pot, scraping up any browned bits from the bottom.
- Allow the wine to reduce slightly, about 2 minutes.
- Add the Stock and Seasonings:
- Gradually add the seafood stock, stirring constantly to avoid lumps.
- Stir in the heavy cream, tomato paste, paprika, bay leaf, cayenne pepper (if using), salt, and black pepper.
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Simmer for 15-20 minutes, stirring occasionally, until the bisque has thickened slightly.
- Prepare the Seafood:
- Add the shrimp to the bisque and cook for 3-4 minutes, or until they turn pink and opaque.
- Gently fold in the crab meat, being careful not to break up the lumps.
- Finish the Bisque:
- Stir in the fresh lemon juice and adjust the seasoning with additional salt and pepper if needed.
- Remove the bay leaf before serving.
- Serve:
- Ladle the bisque into bowls and garnish with fresh parsley and chives.
- Serve hot with crusty bread or croutons.
Enjoy your luxurious seafood bisque! This dish pairs wonderfully with a crisp white wine, like Chardonnay or Sauvignon Blanc.
