Tuesday, December 10, 2013

Dinner of the Week: Shrimp and Crab Bisque

I love the sweet, creamy, and rich flavor and texture of seafood bisques.  Who knew that they were so easy to make?  This recipe takes less than 20 minutes to prepare, and tastes as good as if you ordered it from a fancy seafood restaurant.

Shrimp and Crab Bisque

Ingredients: 
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon chicken bouillon powder
- 1 small shallot
- 1 1/2 cups half-and-half
- 1/2 pound raw shrimp
- 1/2 pound lump crabmeat
- 1/2 cup white wine (pinot grigio)

First, heat a small skillet over medium heat.  Dice up the shallot.  Saute the diced shallots in the skillet with a small dab of butter or margarine for approximately 5 minutes, until softened and translucent.


Meanwhile, peel and de-vein the shrimp.  Slice them in half, as well.  Also take out the lump crabmeat and feel around for any shells that might still be there (there's always at least some!).  


Melt a large dab of butter or margarine into a large pot over medium-high heat for the preparation of the soup.


Stir in the flour, salt, white pepper, bouillon powder, cooked shallots, and 1/2 of the half-and-half.  


After a few minutes, the sauce will thicken.  


Add the shrimp and crabmeat to the pot and stir well.


Add the remaining half-and-half, white wine, smoked paprika, and Old Bay seasoning. Mix well. The soup's done as soon as the shrimp have curled and turned pink.


Serve in single-serving bowls with a dash of Old Bay over top.  Enjoy!



This bisque would be perfect for any occasion, from an upscale weeknight dinner in PJ's or a beginning course to a dinner party.  I think I might add celery next time to add some more flavor, but it is perfect as-is.



Hope you'll like it, too!

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9 comments:

  1. Hi Kristen, my my my this looks super yummy! I am going to try this for Christmas eve. We do our annual Seafood dinner. This will be a great addition to our Bollibaise. Merry Christmas to you! Thanks for sharing Lisa @ Sweet Tea N' Salty Air

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    1. I think this would be fabulous to serve on Christmas Eve! Hope you love it as much as we do! Happy holidays to you and your family, as well, and thanks for stopping by.

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  2. Hi lovely lady.
    This is my first time on your Beautiful blog. I think I am going to put this together for dinner tonight. I also your newest follower on your blog now. I am hoping you will also come join me on my Tablescapes.
    Diane

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    Replies
    1. Thank you, Diane! I'll be happy to check our your blog, as well. I hope dinner turned out great!

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  3. This sounds like a Christmas Eve dinner....we always have seafood! I love that it is so easy and doesn't call for huge amounts of expensive seafood...pinning! Visiting from Nifty Thrifty Tuesday.

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    Replies
    1. I love that tradition! If you make it for Christmas Eve, let me know how your guests like it. Happy Holidays and thanks for stopping by.

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  4. Looks super creamy .. Must have tasted great too..

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