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Crab and Shrimp Seafood Bisque with a Creamy Tomato Base

A rich and creamy bisque featuring succulent crab and shrimp enveloped in a luscious tomato base, perfect for cozy gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 oz large shrimp, peeled and deveined Ensure seafood is sourced from halal-compliant vendors.
  • 8 oz lump crab meat Can substitute with imitation crab or shredded chicken.
  • 1 cup heavy cream
  • 2 cups seafood or chicken broth
  • 1 can (14 oz) crushed tomatoes
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp butter
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh chives, chopped For garnish.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the finely diced shallot and sauté for about 3-4 minutes until soft and translucent.
  2. Add the minced garlic and cook for another minute until fragrant.
Cooking
  1. Stir in the crushed tomatoes, tomato paste, smoked paprika, cayenne pepper, salt, and black pepper. Let this base simmer for about 5 minutes to meld the flavors.
  2. Pour in the seafood or chicken broth and bring the mixture to a gentle boil. Once it’s bubbling, add the heavy cream and stir until combined.
  3. Gently fold in the shrimp and lump crab meat. Reduce the heat to low and let it simmer for another 5-7 minutes, or until the shrimp are cooked through and opaque.
Serving
  1. Serve the bisque hot, garnished with fresh chives to give it a pop of color and flavor presentation.

Notes

Be sure to pull the bisque off the heat as soon as your shrimp turn opaque to avoid rubbery seafood. Store in an airtight container for up to 3-4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.