Description
A rich and creamy Seafood Bisque featuring jumbo shrimp and lump crab meat, simmered in a flavorful broth with aromatic vegetables, tomato paste, and a touch of dry sherry. This classic bisque is perfect as a comforting appetizer or elegant main course, garnished with fresh herbs and crème fraîche for added indulgence.
Ingredients
Scale
Base Ingredients
- 5 tablespoons unsalted butter
- 1 medium sweet onion (finely diced)
- 3 celery stalks (minced)
- 4 garlic cloves (minced)
- 1/4 cup all-purpose flour
Liquids and Seasonings
- 3 cups seafood stock
- 2 cups whole milk (warmed)
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/4 cup quality dry sherry
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon white pepper
- Salt to taste
Seafood
- 1 pound jumbo shrimp (peeled and deveined)
- 12 ounces lump crab meat (checked for shells)
Garnishes
- Fresh chives (minced)
- Fresh tarragon (chopped)
- Crème fraîche (optional)
- Extra shrimp for garnish
Instructions
- Sauté Aromatics: In a large Dutch oven, melt butter over medium heat. Add diced onion and minced celery; cook, stirring occasionally, until softened and translucent, approximately 5 minutes.
- Add Garlic: Stir in minced garlic and cook for about 1 minute, until fragrant but not browned, to build the flavor base.
- Create Roux: Sprinkle the all-purpose flour evenly over the vegetables and stir constantly for 2 minutes to eliminate raw flour taste and begin thickening the bisque.
- Incorporate Liquids: Gradually whisk in the warmed whole milk and seafood stock, ensuring the mixture is smooth and free of lumps as it combines into a creamy base.
- Add Seasonings and Simmer: Stir in tomato paste, bay leaves, and Old Bay seasoning. Reduce heat to low and let the mixture simmer gently for 5 minutes to meld the flavors.
- Finish Cream Base: Pour in the heavy cream and continue simmering until the bisque slightly thickens, about 5 more minutes.
- Cook Shrimp: Add the peeled and deveined shrimp to the pot and cook just until they turn pink and opaque, approximately 3 to 4 minutes.
- Incorporate Crab and Sherry: Gently fold in the lump crab meat and dry sherry, heating through for an additional 2 minutes without over-stirring to maintain crab texture.
- Final Seasoning and Serving: Remove the bay leaves, adjust seasoning with salt and white pepper to taste. Serve hot, garnished with fresh chives, tarragon, a dollop of crème fraîche if desired, and extra shrimp for presentation.
Notes
- Use homemade or high-quality seafood stock to maximize flavor.
- Warm the milk before adding to prevent curdling and ensure a smooth bisque.
- If lump crab meat is unavailable, fresh or canned crab can be used but may alter texture slightly.
- Adjust the thickness by varying the amount of flour or cream to your preference.
- Serve with crusty bread or oyster crackers for a complete meal.
