Creamy Shrimp and Crab Seafood Bisque Recipe
A rich and flavorful Creamy Shrimp and Crab Seafood Bisque that's perfect for any seafood lover.
Equipment
- dutch oven
- saucepan
- blender
Ingredients
Base Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons chopped green onion
- 2 tablespoons chopped celery
- 3 tablespoons all-purpose flour
- 2.5 cups milk
- ½ teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 cup heavy whipping cream
- 8 ounces cooked baby shrimp
- 8 ounces crabmeat
- 2 tablespoons sherry wine
- 3 tablespoons chopped parsley, cilantro, and/or green onion tops
Instructions
Cooking Instructions
- Gather the ingredients.
- Melt 3 tablespoons unsalted butter in a Dutch oven or large saucepan over medium-low heat; add 2 tablespoons chopped green onion and 2 tablespoons chopped celery. Sauté, stirring, until tender, about 2 minutes.
- Stir 3 tablespoons all-purpose flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
- Warm 2 ½ cup milk in another saucepan over medium heat.
- Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
- Add ½ teaspoon freshly ground black pepper, 1 tablespoon tomato paste, and 1 cup heavy cream.
- If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
- Stir in 8 ounces cooked shrimp, 8 ounces crabmeat, and 2 tablespoons sherry wine. Bring it to a simmer.
- Serve hot, garnished with 3 tablespoons parsley, cilantro, and/or chopped green onion tops.
Notes
The bisque will keep in the fridge for three to four days. To freeze, cool the soup and transfer it to covered, freezer-safe, airtight containers. Date and label them, and freeze for up to six months.
Nutrition
Serving: 1cupCalories: 501kcalCarbohydrates: 16gProtein: 31gFat: 35g
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