Servings: 6
I love this seafood soup. It’s a scrumptious seafood bisque with crab and shrimp in a creamy soup. For this recipe, you are welcome to use any shelled seafood like lobster, crawfish, or clam instead of shrimp. This Crab and Shrimp, Seafood Bisque have been one of my favorite seafood recipes. Incredibly easy to make and ready in just fifteen minutes. I like to serve this seafood bisque with fresh crusty bread or baked biscuits to scoop up all the delicious goodness! You can also serve this delicious seafood bisque with your favorite salad.
Ingredients
4-8 ounces small cooked shrimp
3 tbsp butter
2 tbsp chopped celery
2 tbsp chopped green onion
3 tbsp all-purpose flour
2 ½ c. milk
1 tbsp tomato paste
8 ounces of crab meat
1 c. heavy whipping cream
2 tbsp sherry wine (or any white wine)
½ tsp freshly ground black pepper
HOW TO MAKE CRAB AND SHRIMP SEAFOOD BISQUE
Step 1: In a large saucepan, melt the butter over medium to low heat. Add the celery once the butter has melted along with the chopped green onion. Stir and cook until tender.
Step 2: Into the butter mixture, stir in the flour. Continue whisking and cook for another 2 minutes.
Step 3: In another saucepan, warm the milk over medium heat. Gradually add this into the flour-butter mixture, stirring constantly for about 3 minutes or until the Roux has thickened.
Step 4: To the Roux, add the ground black pepper, tomato paste, and whipping cream. Continue to cook, then add the crab along with the shrimp and sherry wine. Lightly stir. Decrease the heat and allow the soup to simmer.
Step 5: Before serving, garnish the Seafood Bisque with some chopped green onion (or parsley and cilantro). Enjoy hot!
Tips:
For this recipe, you are welcome to use any shelled seafood such as lobster, crawfish, or clam instead of shrimp.
Heat the milk to about the same temperature as the flour-butter mix. This will prevent the Roux from getting too lumpy.
Feel free to use finely chopped shallots in place of green onions.