Warm up your evenings with this rich and creamy Crab and Shrimp Seafood Bisque—a delightful bowl of ocean-inspired comfort

👩‍🍳 Instructions
1. Prepare the seafood
Chop shrimp into bite-size pieces (leave a few whole for garnish if desired).
Keep crab meat chilled until ready to use.
2. Sauté the vegetables
In a large pot, melt the butter over medium heat.
Add onion, celery, and carrot. Cook 6–8 minutes, until softened.
Stir in the minced garlic and cook 30 seconds more.
3. Create the roux
Sprinkle the flour over the vegetables.
Stir and cook for 2 minutes, creating a thick paste.
Slowly pour in the sherry, whisking constantly to prevent lumps.
4. Add stock & simmer
Pour in the seafood stock (or chicken broth).
Add paprika, Old Bay, bay leaf, salt, and pepper if using.
Bring to a simmer and cook 10–12 minutes, until slightly thickened and flavors meld.
5. Blend for a silky bisque
Use an immersion blender to puree the soup until smooth
(or carefully blend in batches and return to the pot).
6. Add cream & seafood
Pour in the heavy cream and stir gently.
Add the chopped shrimp and simmer 3–5 minutes, until shrimp are pink and cooked through.
Gently fold in the crab meat and heat for another 1–2 minutes.
(Do not boil after adding crab—keep heat low.)
7. Serve
Ladle into warm bowls and top with:
Whole shrimp
Fresh parsley
A drizzle of cream
Crackers or crusty bread
Tips for Best Flavor
Substitute brandy for sherry for a deeper flavor.
Add a splash of hot sauce for mild heat.
For extra richness, stir in 1 tablespoon tomato paste with the flour.