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The Creamiest Crab and Shrimp Seafood Bisque You’ll Ever Taste

Crab and Shrimp Seafood Bisque

As the swirl of cream thickened the soup, it turned into a dreamy, restaurant-style dish that tasted like something from a neighborhood bistro, yet carried true pajama energy. It’s surprisingly easy—maybe a splash of sherry for flair—and honestly, even Julia Child would have approved.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American
Calories: 360
Ingredients Method Video Notes

Ingredients
  

  • 1/2 pound cooked shrimp peeled, deveined, and chopped
  • 1/2 pound cooked crab meat shells removed
  • 1 tbsp olive oil
  • 1/4 cup celery finely chopped
  • 1/4 cup carrot finely chopped
  • 1/2 cup onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp paprika
  • 1/4 tbsp cayenne pepper optional, for a spicy kick
  • 1/4 cup all-purpose flour
  • 2 tbsp tomato paste
  • 4 cup seafood or chicken broth
  • 1 cup heavy cream
  • 2 tbsp sherry optional
  • salt to taste
  • black pepper to taste
  • Fresh herbs parsley, chives, or dill for garnish

Method
 

  1. In a big pot, heat olive oil and butter on medium heat. Add chopped onion, carrot, and celery. Let them cook gently until sweet and translucent, filling the kitchen with that cozy flavor.
  2. Add garlic and cook until fragrant. Stir in tomato paste, smoked paprika, and cayenne. Let the veggies absorb the flavors until the mix darkens slightly—this step is pure magic.
  3. Sprinkle flour over the mixture and stir for a few minutes. This creates a veggie roux, adding body and silkiness to your soup.
  4. Slowly whisk in the broth, making sure there are no lumps (a wooden spoon works great). Turn up the heat, let it simmer, and then lower it to bubble and thicken.
  5. Stir in sherry or white wine, and let the flavors mingle for a few more minutes. The aroma will make it feel like it’s been cooking for hours.
  6. Reduce the heat and pour in cream or half-and-half. Keep it warm, but don’t let it boil. Carefully fold in shrimp and crab, leaving some lumps for that luxurious spoonful.
  7. Season with salt and pepper. If you want a thick texture, add a spoonful of flour mixed with broth. For a velvety base, blend half the soup and mix it back in using a blender.
  8. Ladle into bowls, top with parsley or chives, and serve alongside crusty bread for the ultimate comfort. It’s a rich, warm reward everyone truly deserves.

Video

Notes

For a richer bisque, substitute half the broth with seafood stock.