This is one of the best crab and shrimp bisque recipes I have ever had. It is extra-flavorful, and the crispness of the shrimp prevents any wasting of deliciousness. The addition of heavy whipping cream adds intense freshness, and the green onion adds a warm complexity not found in most bisques. The flaky, buttery crust balances out the rich seafood. The warm, creamy sauce is made in-house each time, and it disappears quickly into each mouthful.
Crab and Shrimp Seafood Bisque
- 3 tablespoons butter
- 2 tablespoons chopped green onion
- 2 tablespoons chopped celery
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 cup heavy whipping cream
- 8 ounces of crab meat
- 4 to 8 ounces small cooked shrimp or other seafood
- 2 tablespoon sherry wine
- Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
- Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
- Warm the milk in another saucepan over medium heat.
- Slowly stir in the warmed milk and continue cooking and stirring until thickened.
- Add the freshly ground black pepper, tomato paste, and heavy cream.
- If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
- Stir in the crab, shrimp, and sherry. Bring to a simmer.
- Serve hot.
Replace the green onions with finely chopped shallots.
If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.