Description
This rich and creamy Seafood Bisque combines succulent shrimp and lump crab meat in a flavorful, buttery base with tomato paste, herbs, and seafood stock, finished with a touch of sherry and heavy cream for a luxurious texture. Perfect as an elegant appetizer or a satisfying main course, this bisque comes together in just 30 minutes.
Ingredients
Scale
Seafood Bisque Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 stalks fresh celery, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups seafood stock
- 1 lb medium shrimp, peeled and deveined
- 8 oz lump crab meat (fresh or frozen)
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot over medium heat, melt the butter. Add the diced onion, celery, and minced garlic. Sauté the mixture until the vegetables are softened and fragrant, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste with the sautéed vegetables and cook for an additional 2 minutes to develop the base flavor.
- Add Seafood Stock and Simmer: Gradually pour in the seafood stock, scraping up any browned bits from the bottom of the pot to incorporate all the flavors. Bring the mixture to a gentle simmer.
- Add Seafood and Herbs: Stir in the peeled and deveined shrimp, lump crab meat, dried thyme, and the bay leaf. Allow the bisque to simmer gently until the shrimp turn pink and are cooked through, about 5 minutes.
- Finish with Cream and Sherry: Just before serving, stir in the heavy cream and dry sherry to enrich and smooth the bisque’s texture. Heat through carefully without allowing it to boil.
- Season and Serve: Remove from heat, season with salt and pepper to taste, and serve immediately for a warm, comforting seafood experience.
Notes
- Use fresh or frozen lump crab meat for the best flavor and texture.
- If you do not have seafood stock, substitute with fish stock or clam juice for similar results.
- Avoid boiling after adding cream to prevent curdling.
- Dry sherry adds a nice depth; if unavailable, use dry white wine or omit.
- Serve with crusty bread for dipping to complement the bisque.
