Thirty-minute, one-pot weeknight soups that have depth are a cook’s best friend. Crab and Shrimp Coconut Bisque falls into this category of epicurean delight. While traditional crab bisque is weighty and rich, this does not have to be the case. This beloved classic can be light, filling and affordable with a few minor tweaks.
Coconut milk is a powerhouse ingredient that quickly provides distinct flavor, depth and creaminess without weighing down the food, making it perfect for this weeknight one-pot wonder. Swapping heavy cream for coconut milk lightens and layers in flavors while maintaining that comforting and filling bisque characteristic.
Tomato paste is another easily accessible ingredient that helps bring depth and richness to any dish at hand. Wonder why the paste always comes in those itty-bitty cans? It’s because using even one to two tablespoons does the trick to bring tomato richness and acidity without excessive liquid to a dish.
While crab bisque tends to be a bit spendy with the hearty amounts of crab required, this bisque relies upon cost-effective and flavorful shrimp to partner up with the crab. It does not take away from this soup. In fact, it brings more textural variety.
Crab bisque does not have to be limited to restaurant dining or celebratory meals. Its simple preparation, minimal cooking requirements and quick cook time make it weeknight-worthy. Toss a green salad and grab some crusty bread — you’ll have a fancy, simple and filling dinner ready in a snap.
Crab and Shrimp Coconut Bisque
Author notes: This recipe can easily be dairy- and gluten-free. Substitute olive oil or coconut oil for the butter and omit the flour. If the flour is omitted and a gluten-free thickener is desired, add a bit of cornstarch to the cooking liquid. Each Cajun seasoning is a bit different, especially when it comes to salt content. The Cajun seasoning that I use does well with 1/2 teaspoon of salt, but yours may not. Add the salt at the end and adjust the seasoning according to taste.
3 tablespoons unsalted butter
1/2 cup finely diced onion
1/4 cup finely diced celery
1 bay leaf, torn in half
3 tablespoons flour
4 cups low-sodium chicken stock
2 tablespoons dry sherry
1 13.5-ounce can of coconut milk
2 teaspoons tomato paste
3/4 teaspoon Cajun seasoning or Old Bay seasoning (optional)
1/2 teaspoon kosher salt
1/2 pound peeled and deveined shrimp, cut into thirds
1/2 pound lump crab meat (fully cooked)
In a large pot, melt the butter over medium heat. Add the onion, celery and bay leaf. Cook until softened, about 3 to 4 minutes. Add the flour and stir to combine. Continue to cook over medium heat for another 2 to 3 minutes, stirring occasionally. Once the flour mixture is golden, slowly stir in the chicken stock, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, partially covered, for 15 minutes or until the soup is thickened.
Add the sherry, coconut milk, tomato paste, Cajun or Old Bay seasoning and salt. Heat through for 5 minutes and bring to a gentle simmer. Once simmering, add the shrimp. Heat through until the shrimp is cooked, about 5 to 6 minutes. With 2 minutes remaining, add the crab, breaking up any lumps, and warm through.
Ladle into warm bowls and serve with crusty bread.
Makes 4-6 servings.