Spicy Seafood Bisque
Dive into a bowl of luxurious comfort with this Spicy Seafood Bisque, where tender shrimp and flaky crab meat swim in a velvety, flavor-packed broth. This recipe combines the aromatic depth of sautéed onions, celery, and garlic with the richness of heavy cream and a splash of dry white wine, creating a perfectly balanced base. A blend of cayenne pepper and paprika brings just the right amount of heat to complement the fresh seafood, while a hint of lemon juice adds a bright, zesty finish. With its silky texture achieved through a quick immersion blend and a preparation time of just one hour, this bisque is a stunning yet approachable option for weeknight dinners or dinner parties alike. Serve it hot with crusty bread for a restaurant-worthy experience that will leave everyone coming back for more. Perfect for seafood lovers seeking bold flavors, this timeless recipe is sure to impress.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 4 cups seafood stock
- 1 cup heavy cream
- 1 pound shrimp, peeled and deveined
- 0.5 pound crab meat
- 0.5 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste and stir until evenly distributed.
Sprinkle in the flour and stir continuously for 1-2 minutes to form a roux.
Slowly pour in the white wine, scraping the bottom of the pot to deglaze, and cook for 2 minutes to let the alcohol evaporate.
Add the seafood stock and stir until the mixture is smooth and well combined.
Bring the mixture to a gentle simmer, then lower the heat to medium-low.
Use an immersion blender to blend the soup until smooth. Alternatively, allow the soup to cool slightly and blend in batches in a countertop blender.
Return the pot to the heat and stir in the heavy cream.
Add the shrimp and crab meat to the bisque, cooking for 5-7 minutes until the shrimp is pink and fully cooked.
Season the bisque with cayenne pepper, paprika, salt, and black pepper. Adjust spice levels to taste.
Stir in the lemon juice and fresh parsley before serving.
Ladle the bisque into bowls, garnish with additional parsley if desired, and serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1370 mg | 457% | |
| Sodium | 7847 mg | 341% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 14.9 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3249 mg | 69% | |
*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.
