This Seafood Bisque is a creamy, rich soup filled with shrimp, crab, and a smooth blend of flavors. Made with seafood stock, heavy cream, and a variety of seasonings, it’s a comforting and luxurious dish that can easily elevate any occasion. This easy-to-make bisque is a delightful way to enjoy seafood with the added touch of creamy goodness.
Why You’ll Love This Recipe
This Seafood Bisque is the perfect dish to indulge in when you’re craving a comforting, flavorful soup. It’s rich in texture, with the right balance of creamy and savory flavors from the seafood, garlic, and spices. The combination of shrimp and crab makes this bisque an absolute treat, while the addition of sherry and Old Bay seasoning adds depth and complexity. Plus, it’s quick to prepare and requires minimal effort to create a restaurant-quality dish at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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5 tablespoons unsalted butter
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1 medium sweet onion, finely diced
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3 celery stalks, minced
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4 garlic cloves, minced
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1/4 cup all-purpose flour
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3 cups seafood stock
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2 cups whole milk, warmed
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1 cup heavy cream
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1 pound jumbo shrimp, peeled and deveined
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12 ounces lump crab meat, checked for shells
Directions
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Melt the Butter:
In a Dutch oven, melt the butter over medium heat. Add the diced onion and minced celery, and cook until softened, about 5 minutes. -
Cook Garlic:
Stir in the minced garlic and cook until fragrant, about 1 minute. -
Make the Roux:
Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook the flour. -
Add Liquids:
Gradually whisk in the warmed milk and seafood stock. Stir until smooth. -
Season the Bisque:
Add the tomato paste, bay leaves, and Old Bay seasoning. Let the mixture simmer for 5 minutes. -
Add Cream:
Stir in the heavy cream and simmer for an additional 5-7 minutes, until the soup thickens slightly. -
Cook the Shrimp:
Add the shrimp to the bisque and cook for about 3-4 minutes, or until the shrimp turns pink. -
Add Crab and Sherry:
Gently fold in the lump crab meat and a splash of sherry. Simmer for another 2-3 minutes. -
Final Adjustments:
Remove the bay leaves, and taste the bisque for seasoning, adjusting with salt and pepper as necessary. -
Serve:
Ladle the bisque into bowls and enjoy!
Servings and Timing
This recipe serves approximately 4 people and takes 30 minutes to prepare and cook.
Storage/Reheating
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Storage:
You can store the leftover bisque in an airtight container in the refrigerator for up to 2 days. The flavors actually improve as they meld together overnight. -
Reheating:
To reheat, simply warm the bisque on the stovetop over low to medium heat, stirring occasionally to prevent the seafood from overcooking. You can also reheat it in the microwave in 30-second intervals, stirring between each.
FAQs
1. Can I use frozen seafood for this bisque?
Yes, you can use frozen shrimp and crab for this bisque. Just make sure to thaw them thoroughly before adding them to the soup.
2. Can I make this bisque without seafood stock?
Yes, if you don’t have seafood stock, you can substitute with vegetable broth or chicken stock. However, the seafood flavor might not be as pronounced.
3. Can I use a dairy-free version for this bisque?
You can make this recipe dairy-free by using coconut milk or almond milk in place of the cream and whole milk. For the butter, you can use dairy-free margarine.
4. Can I prepare this bisque in advance?
Yes, you can prepare the bisque in advance and store it in the refrigerator for up to 2 days. Reheat it gently before serving.
5. What can I serve with seafood bisque?
Seafood bisque pairs wonderfully with crusty bread or a side salad. You could also serve it over a bed of cooked rice for a heartier meal.
6. Can I make this bisque spicier?
Yes, you can add a pinch of red pepper flakes or a dash of hot sauce to give the bisque some extra heat.
7. Can I freeze leftover bisque?
Yes, this bisque can be frozen for up to 1 month. Be sure to store it in an airtight container. When reheating, you may need to add a bit more liquid to restore the creamy consistency.
8. What type of cream should I use for this bisque?
Heavy cream is recommended for its richness and thickness, but half-and-half or whole milk can be used if you want a lighter version.
9. Can I add vegetables to this bisque?
Yes, you can add vegetables like carrots, celery, or leeks for additional flavor. Be sure to sauté them along with the onions before adding the liquids.
10. Is this bisque gluten-free?
Yes, as long as you use gluten-free flour for the roux, this bisque is naturally gluten-free. You can also use a gluten-free broth to ensure the entire dish is gluten-free.
Conclusion
This Seafood Bisque is the perfect blend of rich, creamy, and savory flavors, making it an ideal dish for special occasions or any time you’re craving comfort food. Whether you enjoy it with a side of crusty bread or over rice, it’s sure to satisfy your hunger and impress your guests. This quick and easy recipe is sure to become a go-to favorite in your kitchen.
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Seafood Bisque
- Total Time: 30 minutes
- Yield: 4 servings
Description
Seafood Bisque is a creamy, rich, and comforting soup made with shrimp, crab, and a smooth blend of flavors. This luxurious dish, made with seafood stock, heavy cream, and spices, is perfect for special occasions or cozy nights at home. Ready in just 30 minutes, this easy-to-make seafood bisque recipe delivers a restaurant-quality meal with minimal effort, making it an ideal choice for seafood lovers!
Ingredients
5 tablespoons unsalted butter
1 medium sweet onion, finely diced
3 celery stalks, minced
4 garlic cloves, minced
¼ cup all-purpose flour
3 cups seafood stock
2 cups whole milk, warmed
1 cup heavy cream
1 pound jumbo shrimp, peeled and deveined
12 ounces lump crab meat, checked for shells
Instructions
-
Melt the Butter:
In a Dutch oven, melt the butter over medium heat. Add the diced onion and minced celery and cook until softened, about 5 minutes. -
Cook Garlic:
Stir in the minced garlic and cook for about 1 minute until fragrant. -
Make the Roux:
Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook the flour. -
Add Liquids:
Gradually whisk in the warmed milk and seafood stock. Stir until smooth. -
Season the Bisque:
Add the tomato paste, bay leaves, and Old Bay seasoning. Let the mixture simmer for 5 minutes. -
Add Cream:
Stir in the heavy cream and simmer for another 5-7 minutes until the soup thickens slightly. -
Cook the Shrimp:
Add the shrimp to the bisque and cook for about 3-4 minutes, or until the shrimp turns pink. -
Add Crab and Sherry:
Gently fold in the lump crab meat and a splash of sherry. Simmer for another 2-3 minutes. -
Final Adjustments:
Remove the bay leaves, and taste the bisque for seasoning, adjusting with salt and pepper as necessary. -
Serve:
Ladle the bisque into bowls and enjoy!
Notes
- Dairy-Free: Use coconut milk or almond milk and dairy-free butter for a dairy-free version.
- Extra Spice: Add a pinch of red pepper flakes or hot sauce to give it extra heat.
- Vegetables: You can add additional vegetables like carrots or leeks for more texture and flavor.
- Gluten-Free: Use gluten-free flour for the roux and gluten-free seafood stock to make this bisque completely gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
