Description
This Creamy Crab Shrimp and Corn Bisque is rich, creamy and packed with sweet corn, tender shrimp and plenty of lump crabmeat.
Ingredients
Units
Scale
- 2 tbsp butter
- 1 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 tbsp minced garlic
- 2 cups shrimp stock or chicken broth
- 1/2 cup dry white wine
- 1/2 tsp dried thyme
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 3 1/2 cups heavy cream
- 1 tsp salt
- 1 to 1 1/2 tsp hot sauce, to taste
- 1 cup whole kernel corn
- 1/2 lb lump crabmeat, picked over for shells and cartilage
- 1/2 lb medium shrimp, peeled and deveined
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped green onions
- 16 jumbo crab claws, optional, for serving
Instructions
- Melt 2 tbsp butter in a large saucepan over medium heat.
- Add 1 cup chopped onion, 1/4 cup chopped red bell pepper, 1/2 cup chopped green bell pepper, 1/2 cup chopped celery and 1 tbsp minced garlic.
- Cook for about 2 to 3 minutes, stirring often, until the vegetables start to soften. Don’t let the garlic brown.
- Add 2 cups shrimp stock or chicken broth, 1/2 cup dry white wine and 1/2 tsp dried thyme.
- Bring the mixture to a gentle boil, then reduce the heat slightly and let it simmer while you make the roux.
- In a separate skillet over medium heat, combine 1/4 cup vegetable oil and 1/4 cup all-purpose flour.
- Stir constantly with a whisk or wooden spoon for about 3 to 5 minutes, until the flour loses its raw smell and the roux turns a light golden blond colour.
- Slowly whisk the roux into the simmering broth and vegetables until completely blended. Let it cook for about 1 minute so the mixture can begin to thicken.
- Slowly pour in 3 1/2 cups heavy cream, whisking as you go. Keep the heat at medium to medium-low and stir until the bisque is smooth. Don’t let it boil hard once the cream is in.
- Stir in 1 tsp salt, 1 to 1 1/2 tsp hot sauce and 1 cup whole kernel corn. Simmer gently for about 5 minutes, stirring occasionally.
- Gently fold in 1/2 lb lump crabmeat, 1/2 lb peeled and deveined medium shrimp, 1 tbsp chopped fresh parsley and 1 tbsp chopped green onions.
- Cook gently for about 4 to 5 minutes, just until the shrimp are opaque and cooked through and the bisque is hot. Be careful not to stir too aggressively or the crabmeat will break apart too much.
- Taste the bisque and adjust the salt or hot sauce if needed. If using them, garnish each bowl with jumbo crab claws and a little extra parsley or green onion.
Notes
Prepared, tried, and tested by Mona
