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–+ servings
Seafood Bisque

Creamy Seafood Bisque: A Luxurious Treat in 30 Minutes

This quick Seafood Bisque combines shrimp and crab in a velvety cream base, delivering restaurant-quality flavor in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons Unsalted Butter Can use salted butter; adjust added salt accordingly.
  • 1 medium Sweet Onion Finely diced; yellow onion is a suitable alternative.
  • 2 stalks Celery Minced; fennel can be used for a different flavor profile.
  • 3 cloves Garlic Minced; garlic powder can be used in a pinch.
  • 1/4 cup All-Purpose Flour Ensure to cook flour to eliminate raw taste.
  • 2 cups Seafood Stock Clam juice mixed with chicken stock works if unavailable.
For the Creamy Texture
  • 2 cups Whole Milk Warmed to blend smoothly; prevents lumps.
  • 1 cup Heavy Cream For a lighter version, swap half with additional milk.
For the Flavor
  • 2 tablespoons Tomato Paste Can omit for a clearer bisque.
  • 2 leaves Bay Leaves Remove before serving.
  • 1 pound Jumbo Shrimp Peeled and deveined; can substitute with lobster or scallops.
  • 1/2 pound Lump Crab Meat Ensure shell-free; cooked fish can be a substitute.
  • 1/4 cup Dry Sherry Optional for those who prefer to omit alcohol.
  • 1 tablespoon Old Bay Seasoning Adjust based on personal taste.
  • 1 teaspoon White Pepper Can substitute with black pepper.
  • Salt To taste; important to add at different stages.
For the Garnish
  • Fresh Chives Minced; optional: crème fraîche adds creaminess on top.
  • Tarragon Minced; brightens the presentation and flavor.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the finely diced medium sweet onion and minced celery. Cook for 5 minutes until softened and fragrant.
  2. Stir in 3 cloves of minced garlic and cook for about 1 minute until fragrant.
  3. Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stirring constantly for about 2 minutes.
  4. Gradually whisk in 2 cups of warmed whole milk and 2 cups of seafood stock, stirring continuously for 5 minutes until thickened slightly.
  5. Stir in 2 tablespoons of tomato paste, 2 bay leaves, and 1 tablespoon of Old Bay seasoning. Allow to simmer for an additional 5 minutes.
  6. Reduce heat to low, then stir in 1 cup of heavy cream and simmer gently for about 5 minutes.
  7. Add 1 pound of peeled and deveined jumbo shrimp, cooking for 3-4 minutes, then fold in 1/2 pound of lump crab meat and 1/4 cup of dry sherry.
  8. Remove bay leaves and taste, adjusting seasoning with salt and white pepper as needed. Serve hot, garnished with fresh minced chives and tarragon.

Nutrition

Serving: 1cupCalories: 500kcalCarbohydrates: 30gProtein: 25gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 5gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Warm the milk before adding to the roux to prevent lumps. Cook the flour in the roux to avoid raw taste.

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