Description
This creamy and flavorful Seafood Bisque combines tender shrimp and sweet lump crab meat in a rich, velvety cream sauce with sherry and warming spices. It’s perfect for a special occasion or an elegant comfort-food meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb lump crab meat
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1 cup dry sherry
- 1 cup low-sodium chicken broth
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Melt butter in a large pot over medium heat.
- Add shrimp and cook until pink, about 3-4 minutes. Remove shrimp from the pot and set aside.
- Add sherry to the pot and bring to a simmer, scraping up any browned bits from the bottom. Cook for 2-3 minutes.
- Add chicken broth, paprika, and cayenne pepper to the pot. Bring to a simmer and cook for 10 minutes.
- Stir in heavy cream and crab meat. Heat through, but do not boil.
- Return the shrimp to the pot. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley if desired.
Notes
- Garnish with fresh parsley for extra flavor and visual appeal.
- Use lump crab meat for the best texture and flavor.
- After adding the cream, heat gently and avoid boiling to help prevent curdling.
- For the best flavor and texture, serve the bisque immediately.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup, Seafood
- Method: Stovetop
- Cuisine: American