Description
A rich and creamy soup combining crab and shrimp, perfect for chilly evenings.
Ingredients
Scale
- 1 pound of fresh crab meat (lump preferred)
- 1 pound of shrimp, peeled and deveined
- 4 cups of seafood stock or chicken broth
- 1 cup of heavy cream
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 2 tablespoons of butter
- 1 teaspoon of Old Bay seasoning (or to taste)
- 1 teaspoon of paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Optional: ½ cup of white wine or a non-alcoholic substitute
Instructions
- Start by melting the butter in a large pot over medium heat. Toss in the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the tomato paste along with Old Bay seasoning and paprika, allowing them to cook for a couple of minutes.
- Gradually pour in the seafood stock or chicken broth. Bring to a gentle simmer, then add the shrimp.
- As the shrimp turn pink, fold in the crab meat and mix well, letting the soup simmer for another 5 minutes.
- Pour in the heavy cream, stirring gently, and warm for about 3-5 minutes without boiling.
- Taste and adjust seasoning with salt and pepper.
- Once ready, ladle the bisque into bowls, garnish with fresh parsley, and serve hot.
Notes
For a lighter version, consider using reduced-fat cream or coconut milk. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg