Entry #2483, June 1, 2013

Summertime is often not thought of for soup recipes, but there are a few that make us reminisce about sea side living and coastal vacations! Try this Shrimp and Crab Bisque recipe. Perfect for anytime of day and great for entertaining friends and family or just grabbing a bowl to sit out on the porch and watch summer take shape. This seafood recipe is packed with flavors and nutrients that everyone will surely love to eat.

Summer Shrimp and Crab Bisque Recipe

Seafood bisque recipe

Image via: An Edible Mosaic

Ingredients

1/4 cup(s) vegetable oil
1/2 pound(s) (medium) shrimp, coarsely chopped, with shells and tails
2 tablespoon(s) all-purpose flour
2 onions, finely chopped
4 clove(s) garlic, chopped
1 celery rib, chopped
1/4 cup(s) raw white rice, coarsely ground in a spice grinder
1 sprig(s) thyme
1 bay leaf
1 teaspoon(s) crushed red pepper
1 tablespoon(s) tomato paste
1/4 cup(s) brandy
2 cup(s) (16 ounces) bottled clam broth
1 1/2 cup(s) heavy cream
1/2 teaspoon(s) Worcestershire sauce
1/2 teaspoon(s) hot sauce
Salt
2 cup(s) whole milk
1/2 cup(s) small pearl tapioca (not instant), rinsed
1 pound(s) jumbo lump crab
Snipped chives, for garnish

Seafood bisque recipe

Image via: Our State

Directions:

1. In a large pot, heat the vegetable oil. Add the chopped shrimp and cook over high heat, stirring occasionally, until pink, about 6 minutes. Stir in the flour and cook for 1 minute. Add the onions, garlic, and celery and cook over moderate heat until softened, about 10 minutes. Add the rice powder, thyme, bay leaf, crushed red pepper, and tomato paste and cook, stirring, for 3 minutes. Add the brandy and simmer until nearly evaporated. Add the clam broth, heavy cream, and 2 cups of water and bring to a boil. Simmer over moderately low heat until slightly reduced, about 20 minutes.
2. Transfer the mixture to a blender or food processor and pulse until the solids are finely chopped. Wipe out the pot. Strain the bisque into the pot, pressing hard to extract as much of the liquid as possible. Stir in the Worcestershire sauce and hot sauce and season with salt.
3. In a large saucepan, combine the milk with 1 cup of water and bring to a simmer. Add the tapioca and cook, stirring constantly, until the pearls are translucent all the way through, about 15 minutes.
4. Stir the tapioca and its milk into the bisque and add the crab. Spoon the bisque into shallow bowls, garnish with the snipped chives, and serve.

The whole ingredients should serve up to 6 persons. So, when it comes to seafood, there’s no better recipe than the Shrimp and Crab Bisque.

For more summer recipes on Stagetecture, click here.