With zero fuss, you will be surprised how this dish is remarkably fancy. A rich, creamy, and delicious seafood bisque that your loved ones will enjoy and love. Stuffed with crab and shrimp (if desired, you can even add lobster and scallops) along with a few simple ingredients, this bisque surely will capture everyone’s heart!
Serve as a main course for dinner alongside freshly baked biscuits or crusty bread, or even salad. And enjoy all the exciting flavours in a mouthful.
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 of crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry wine* (Optional)
HOW TO MAKE CRAB AND SHRIMP SEAFOOD BISQUE
Step 1: Use a sieve to sift the flour.
Step 2: Place the veggies and butter in a small mixing bowl. Add in the sifted flour and use your hands to mix until the veggies are evenly coated.
Step 3: Heat oil in a small saucepan over medium heat. Once hot, cook the coated veggies for approximately 2 minutes.
Step 4: Heat milk in a different saucepan over medium heat until warm and thick, stirring often.
Step 5: Stir in the tomato paste, fresh ground black pepper, and heavy cream until incorporated. Puree the soup in a food processor for better results and place it back into the saucepan. Adjust the heat to low.
Step 6: Add in the shrimp followed by sherry wine, optional, and crab. Stir until combined and continue to simmer until cooked through.
Notes:
If desired, add lobster and scallops.
Substitute green onions with chopped shallots.
Before serving, garnish with cream, cilantro, parsley, or green onions.
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 of crab meat
- 4 to 8 ounces small cooked shrimp or other seafood
- 2 tablespoon sherry wine* (Optional)
Instructions
Step 1: Use a sieve to sift the flour.
Step 2: Place the veggies and butter in a small mixing bowl. Add in the sifted flour and use your hands to mix until the veggies are evenly coated.
Step 3: Heat oil in a small saucepan over medium heat. Once hot, cook the coated veggies for approximately 2 minutes.
Step 4: Heat milk in a different saucepan over medium heat until warm and thick, stirring often.
Step 5: Stir in the tomato paste, fresh ground black pepper, and heavy cream until incorporated. Puree the soup in a food processor for better results and place it back into the saucepan. Adjust the heat to low.
Step 6: Add in the shrimp followed by sherry wine, optional, and crab. Stir until combined and continue to simmer until cooked through.
Notes
If desired, add lobster and scallops. Substitute green onions with chopped shallots. Before serving, garnish with cream, cilantro, parsley, or green onions.
