🦐 Creamy Shrimp & Crab Bisque
Indulge in the luxurious comfort of this Creamy Crab and Shrimp Seafood Bisque — a velvety, restaurant-quality soup that’s bursting with flavor.
Equipment
- Large soup pot or Dutch oven
- Whisk
- Ladle
- Cutting board & knife
- Measuring cups and spoons
Ingredients
- 2 tbsp butter
- 1 small onion chopped
- 2 cloves garlic minced
- 2 celery stalks diced
- 2 tbsp all-purpose flour
- 3 cups seafood stock
- 1/2 cup dry white wine
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper optional
- Salt and black pepper to taste
- 1/2 lb shrimp peeled, deveined, and chopped
- 1/2 lb lump crab meat
- 1 cup heavy cream
- 1 tbsp lemon juice
- 2 tbsp fresh parsley chopped
- Crusty bread or oyster crackers for serving
Instructions
- Step 1: Sauté the Aromatics
- In a large soup pot, melt butter over medium heat.
- Add onion, garlic, and celery. Sauté 3–4 minutes until softened and fragrant.
- Step 2: Build the Bisque Base
- Stir in flour and cook for 1–2 minutes.
- Gradually whisk in seafood stock and wine to avoid lumps.
- Add tomato paste, Worcestershire, Old Bay, cayenne (if using), salt, and pepper.
- Bring to a gentle simmer and cook for 10 minutes.
- Step 3: Add Seafood and Cream
- Stir in chopped shrimp and crab meat. Cook for 5 minutes until shrimp are pink and opaque.
- Add heavy cream and lemon juice. Simmer for 5 more minutes.
- Step 4: Finish and Serve
- Remove from heat and stir in fresh parsley.
- Ladle into bowls and serve hot with crusty bread or oyster crackers.
Notes
🔥 Pro Tips for the Best Bisque Use Fresh or High-Quality Seafood: For best flavor and texture. Blend It Smooth: For a more refined bisque, blend half of the base before adding the seafood. Add Heat to Taste: Use more cayenne or a dash of hot sauce for a spicier profile. Don’t Overcook Seafood: Add shrimp at the end and cook just until pink.
🔍 Nutrition (Per Serving – Approximate)
- Calories: 360
- Protein: 22g
- Carbohydrates: 8g
- Fat: 25g
- Sugar: 2g
- Sodium: 780mg