Description
A silky-smooth seafood bisque featuring jumbo shrimp and lump crab meat in a rich, creamy base with Old Bay seasoning and dry sherry.
Ingredients
Scale
- 5 tablespoons unsalted butter
- 1 medium sweet onion (finely diced)
- 3 stalks celery (minced)
- 4 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 2 cups whole milk (warmed)
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 pound jumbo shrimp (peeled and deveined)
- 12 ounces lump crab meat (checked for shells)
- 1/4 cup dry sherry (quality)
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon white pepper
- salt (to taste)
- fresh chives (minced, for garnish)
- fresh tarragon (chopped, for garnish)
- creme fraiche (optional, for garnish)
Instructions
- In a large Dutch oven, melt butter over medium heat. Add diced onion and minced celery, cooking until softened, about 5 minutes.
- Stir in minced garlic and cook for an additional minute until aromatic.
- Sprinkle flour over the mixture, stirring constantly for about 2 minutes to create a roux.
- Gradually whisk in warmed seafood stock and milk, stirring constantly to prevent lumps.
- Mix in tomato paste, bay leaves, and Old Bay seasoning. Simmer for 5 minutes.
- Stir in heavy cream and continue simmering until slightly thickened, about 5 minutes.
- Add shrimp and cook until pink and curled, 3-4 minutes.
- Gently fold in crab meat and dry sherry. Heat through for another 2 minutes.
- Remove bay leaves and adjust seasonings with salt and white pepper to taste.
- Serve hot, garnished with fresh herbs and a swirl of creme fraiche if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 150 mg
Keywords: Seafood Bisque, Soup, Seafood, Crab, Shrimp