A velvety, buttery soup loaded with tender shrimp, sweet crab meat, aromatics, and a touch of sherry or cream for classic bisque richness.

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⭐ Ingredients (Serves 4)

Seafood

• ½ lb (225g) shrimp, peeled & chopped (save shells if possible)

• ½ lb (225g) lump crab meat

• 1 tbsp butter (for sautéing seafood)

Bisque Base

• 2 tbsp butter

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 celery stalk, finely diced

• 1 carrot, finely diced

• 2 tbsp flour (to thicken)

• 3 tbsp tomato paste

• 4 cups seafood stock (or chicken broth)

• ½ cup heavy cream

• ¼ cup sherry or white wine (optional but classic)

• 1 bay leaf

• 1 tsp Old Bay seasoning

• ½ tsp paprika

• Salt & pepper to taste

• Pinch of cayenne (optional)

Finishing

• Fresh parsley

• Extra cream for drizzling

• Croutons (optional)

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🍽 Instructions

Step 1 — Sauté the Seafood

1. In a pan, melt 1 tbsp butter.

2. Add chopped shrimp and cook 2–3 minutes until pink.

3. Stir in crab meat gently.

4. Remove from heat and set aside.

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Step 2 — Build the Bisque Base

1. In a large pot, melt 2 tbsp butter.

2. Add onion, celery, and carrot; cook 5 minutes until soft.

3. Add garlic and cook 30 seconds.

4. Stir in flour to form a light paste (roux).

5. Mix in tomato paste and cook 1 minute.

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Step 3 — Add Liquids & Seasonings

1. Slowly pour in seafood stock while whisking to avoid lumps.

2. Add:

   • Bay leaf

   • Old Bay

   • Paprika

   • Cayenne

3. Bring to a gentle simmer for 10–12 minutes.

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Step 4 — Blend for Creaminess

1. Remove bay leaf.

2. Blend soup using:

   • Immersion blender (easy), or

   • Pour into blender in batches

3. Blend until smooth and creamy.

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Step 5 — Add Seafood & Cream

1. Return soup to pot.

2. Stir in shrimp & crab.

3. Add cream and sherry/wine (if using).

4. Simmer 5 more minutes — do NOT boil.

5. Taste and adjust salt/pepper.

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🌿 Serve With

• Garlic bread

• Crusty toasted baguette

• Green salad

• Parmesan crisps

• A swirl of cream and parsley on top

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❓ Q/A

Q: Can I use only shrimp or only crab?

A: Yes! Use a full pound of whichever seafood you prefer.

Q: Can I make this without wine?

A: Yes — simply skip it or replace with a splash of lemon juice.

Q: Can I use milk instead of cream?

A: You can, but the bisque will be thinner. Half-and-half works well.

Q: Can I thicken it more?

A: Add 1 extra tablespoon of flour or let it simmer longer.

Q: Can this be made ahead?

A: Yes! It reheats beautifully — just warm gently without boiling.