Step 4: Blend the bisque
- Remove the bay leaf.
- Use an immersion blender to puree the soup until smooth. You can also use a countertop blender in batches.
- Return the bisque to low heat.
Optional: For an ultra-smooth texture, strain the bisque through a fine mesh sieve.
Step 5: Add cream and seafood
- Stir in heavy cream. Simmer gently for 5 minutes.
- Add the shrimp and crab meat, cooking until the shrimp turn pink and opaque (about 3–4 minutes).
Caution: Do not boil after adding cream or seafood, or it may curdle.
Step 6: Final seasoning
- Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.
- Remove from heat and let it rest for 1–2 minutes for flavors to combine.
Step 7: Serve and garnish
- Ladle the bisque into bowls.
- Garnish with chopped parsley and a few whole shrimp or crab pieces.
- Serve immediately with crusty bread or garlic crostini.
Chef’s Tips for Perfect Bisque
- Stock matters: Using homemade seafood stock elevates the flavor dramatically.
- Don’t overcook seafood: Shrimp and crab cook quickly; overcooking makes them rubbery.
- Cream alternatives: Half-and-half or coconut cream works for a lighter or dairy-free version.
- Make ahead: You can prepare the bisque base a day ahead, refrigerate, and add seafood when ready to serve.
Why You’ll Love This Recipe
This Crab and Shrimp Bisque is creamy but not heavy, rich but not overpowering. Every spoonful has the sweet taste of fresh seafood balanced by aromatic vegetables, herbs, and a subtle hint of spice. It’s elegant, comforting, and absolutely irresistible.
Serve this at your next dinner, and watch it disappear before your eyes! 😋🦀🍤
If you want, I can also make a shortcut version for busy days that’s just as creamy and flavorful but faster to cook.
Do you want me to make that version too?
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