Creamy Crab and Shrimp Seafood Bisque

Serves:

4–6 people

 Total Time:

~1 hour

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 Ingredients

 For the seafood base:

• 250 g (9 oz) shrimp, peeled and deveined (reserve shells for stock)

• 200 g (7 oz) lump  crab meat (fresh or good-quality canned)

• 2 tbsp extra virgin  olive oil

• 1 tbsp unsalted butter

• 2 garlic cloves, minced

• ½ tsp smoked paprika

• ¼ tsp chili flakes (optional)

• Juice and zest of ½ lemon

• Salt and pepper, to taste

 For the bisque soup:

• Shrimp shells (from above)

• 1 tbsp olive oil

• 1 onion, chopped

• 1 carrot, chopped

• 1 celery stalk, chopped

• 1 tomato, diced (or 2 tbsp tomato paste)

• 2 tbsp dry white wine (or replace with extra stock + lemon juice)

• 3 cups (750 ml)  seafood stock or vegetable broth

• 1 bay leaf

• ½ tsp dried thyme

• 1 small strip of orange or lemon peel (for brightness)

 To finish the bisque:

• 2 tbsp butter

• 2 tbsp flour (or cornstarch for gluten-free)

• 1 cup (240 ml) milk or half-and-half

• ½ cup (120 ml) heavy cream (or Greek yogurt for a lighter Mediterranean twist)

• 1 tsp sherry vinegar or balsamic glaze (optional, for depth)

• 2 tbsp fresh parsley or basil, finely chopped

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 Instructions

1. Prepare the shrimp and crab

1. In a skillet, heat olive oil and butter over medium heat.

2. Add garlic, paprika, and chili flakes, sauté 30 seconds.

3. Add shrimp; cook 2–3 minutes until pink.

4. Add lemon juice and zest, season with salt and pepper.

5. Remove shrimp, roughly chop half (reserve half for garnish).

6. Gently fold in crab meat and set aside.

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2. Make the seafood stock

1. In a pot, heat olive oil and add shrimp shells, onion, carrot, celery, and tomato.

2. Sauté 6–8 minutes until fragrant and lightly browned.

3. Deglaze with white wine, scraping the bottom.

4. Add seafood stock, bay leaf, thyme, and citrus peel.

5. Simmer uncovered for 20–25 minutes, then strain and discard solids.

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3. Create the creamy bisque base

1. In a clean pot, melt butter, whisk in flour, and cook 1–2 minutes to make a light roux.

2. Gradually whisk in the strained seafood stock until smooth.

3. Add milk and simmer 10 minutes until slightly thickened.

4. Stir in cream (or Greek yogurt off-heat if using), sherry vinegar, and the cooked shrimp-crab mixture.

5. Simmer gently for 5 minutes; don’t boil or the seafood may toughen.

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4. Blend for texture (optional)

• For a smooth bisque, use an immersion blender to partially purée, leaving some chunks for texture.

• Taste and adjust seasoning — add salt, pepper, or a touch more lemon if needed.

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5. Serve

Ladle into warm bowls and top each with:

• A few whole shrimp for garnish

• A drizzle of olive oil

• A sprinkle of fresh parsley or basil

• A light dusting of smoked paprika

Serve with toasted rustic bread, grilled pita, or herbed crostini.

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 Mediterranean Twists & Tips

• Add a spoon of pesto or roasted red pepper puree for color and herbal richness.

• Substitute part of the cream with pureed white beans for protein and a lighter texture.

• For extra coastal flavor, toss in a few mussels or clams at the end and simmer until they open.

• Want more Mediterranean depth? Add a teaspoon of pomegranate molasses or sun-dried tomato paste to the base.