Shrimp Corn Crab Bisque
Dive into the rich, velvety flavors of this Shrimp Corn Crab Bisque, a luxurious seafood soup that’s as comforting as it is elegant. Combining tender shrimp, buttery crabmeat, and sweet corn kernels, this bisque is simmered in a creamy base infused with aromatic vegetables, dry white wine, and a hint of smoky paprika. The balance of fresh seafood and a gentle kick from cayenne pepper creates a flavor profile that’s both robust and refined. Finished with a sprinkle of fresh parsley and served steaming hot, this bisque is perfect for cozy dinners or special gatherings. Pair it with crusty bread or crackers for an unforgettable meal experience.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 1 pound crabmeat (lump or claw meat, picked over for shells)
- 1 cup sweet corn kernels (fresh or frozen)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 medium yellow onion (finely chopped)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 4 cups seafood or chicken stock
- 2 cups heavy cream
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 bay leaf
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp and set them aside.
In the same pot, melt the butter over medium heat. Add the chopped onion, celery, and minced garlic. Cook for 5-7 minutes until the vegetables are softened.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the seafood or chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer.
Add the white wine, tomato paste, paprika, cayenne pepper, and bay leaf. Stir well and let simmer for 10 minutes to develop flavors.
Add the heavy cream and sweet corn kernels, stirring to combine. Simmer gently for an additional 10 minutes.
Chop the cooked shrimp into bite-sized pieces. Add the shrimp and crabmeat to the pot, stirring gently to avoid breaking up the crab. Cook for 5 more minutes to warm the seafood through.
Season the bisque with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the bisque into bowls and garnish with chopped parsley. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
