Shrimp & Crab Bisque Recipe

Toast shells

In a medium saucepan over medium heat, melt 1 tablespoon of butter with 1 tablespoon olive oil. Add the shrimp shells and cook, stirring occasionally, until they turn pink and fragrant, about 4–5 minutes.

Add 2 cups water and 1 cup fish or chicken stock to the pan with the shells. Add 1 bay leaf, 1 thyme sprig and 1 tablespoon chopped parsley. Bring to a simmer, reduce heat to low, and simmer gently for 20 minutes to extract flavor from the shells.

Strain the stock through a fine mesh sieve into a bowl, pressing on shells to extract liquid. Discard shells and aromatics. Reserve 4 cups of strained liquid (add additional water or stock if needed to reach 4 cups). Keep warm.

In a large heavy-bottomed pot, melt remaining 3 tablespoons butter over medium heat. Add the diced onion, celery and carrot. Cook, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes to deepen flavor.

Make roux

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. This will form a light roux that will help thicken the bisque.

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Slowly whisk in the warm shell stock a ladle at a time until smooth. Add the remaining thyme sprig, smoked paprika, Old Bay seasoning, salt, black pepper and optional cayenne. Bring to a gentle simmer, then reduce heat to low and simmer, partially covered, for 15 minutes to let flavors meld.

Reduce heat to low to maintain a gentle simmer. Add the raw shrimp and simmer 2–3 minutes, until just opaque and cooked through. Remove the shrimp with a slotted spoon and set aside to cool slightly. Keep the cooking liquid simmering.

Add the lump crab meat to the pot and warm through for 1–2 minutes—do not over-stir to avoid breaking up large crab lumps. Remove about 1 cup of the soup (including some crab and vegetables) and reserve for texture if you want chunky bisque.

Puree for smooth bisque

Carefully transfer the remaining bisque (do not include reserved chunky cup) in batches to a blender and puree until completely smooth, or use an immersion blender directly in the pot until smooth. Return pureed bisque to the pot and re-incorporate the reserved chunky cup if using.

Stir in the heavy cream and half-and-half over low heat, warming the bisque gently—do not boil after adding cream. Taste and adjust seasoning with additional salt, pepper, and 1 teaspoon lemon juice for brightness.

If using, stir in 1 tablespoon dry sherry off heat. Fold in the reserved cooked shrimp and most of the crab meat, reserving a little for garnish. Warm just until shrimp are reheated, about 1 minute.

Ladle bisque into warmed bowls. Garnish with remaining lump crab meat, chopped chives or parsley, and a small pinch of smoked paprika or a drizzle of cream if desired. Serve immediately with crusty bread.