Creamy Seafood Bisque Ready in Just 30 Minutes

Indulge in a luxurious Seafood Bisque featuring shrimp and crab, ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: American, Seafood

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

Base

4 tablespoons Unsalted Butter Use salted butter if unsalted is unavailable.
1 medium Sweet Onion Substitute with shallots for a milder taste.
2 stalks Celery Replace with fennel for a different note.
3 cloves Garlic Use garlic powder in a pinch (1/4 teaspoon per clove).
1/4 cup All-Purpose Flour For gluten-free, use a cornstarch slurry instead.
2 cups Seafood Stock Substitute with clam juice mixed with chicken stock if unavailable.

Creaminess

1 cup Whole Milk Almond or oat milk can be used for a dairy-free option.
1 cup Heavy Cream Can be replaced with coconut cream for a non-dairy version.

Flavor

2 tablespoons Tomato Paste Substitute with roasted red pepper puree for a different flavor profile.
2 leaves Bay Leaves Dried thyme can be an alternative.
1 tablespoon Old Bay Seasoning Use a mix of paprika, celery salt, and black pepper as a substitute.
1 teaspoon White Pepper Regular black pepper works but alters appearance slightly.
to taste Salt Adjust according to preference.

Protein

1 pound Jumbo Shrimp Use other seafood such as lobster or scallops as substitutes.
8 ounces Lump Crab Meat Can use additional shrimp or white fish if preferred.

Finish

1/4 cup Dry Sherry Omit if not available or substitute with white wine.

Equipment

Dutch oven

Method

Cooking Steps

In a large Dutch oven, melt 4 tablespoons of unsalted butter over medium heat until bubbly. Add one diced medium sweet onion and two chopped celery stalks, cooking for about 5 minutes until softened and translucent.
Stir in 3 minced garlic cloves and continue to cook for 1 more minute, allowing the garlic to release its aroma.
Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stirring constantly for about 2 minutes to form a roux.
Gradually whisk in 2 cups of warmed seafood stock and 1 cup of whole milk, stirring until smooth.
Incorporate 2 tablespoons of tomato paste, 2 bay leaves, and 1 tablespoon of Old Bay seasoning, letting the mixture simmer gently for about 5 minutes.
Pour in 1 cup of heavy cream, blending it seamlessly with the bisque, and simmer for another 5 minutes.
Gently fold in 1 pound of jumbo shrimp, cooking for about 3 to 4 minutes until they turn pink and opaque.
Stir in 8 ounces of lump crab meat and 1/4 cup of dry sherry, allowing the bisque to heat through for 2 additional minutes.
Remove the bay leaves and taste the bisque, adjusting the seasoning with salt and white pepper as desired.
Ladle the hot seafood bisque into bowls and garnish with fresh herbs or a swirl of crème fraîche, if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 15gProtein: 25gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 3gVitamin A: 1500IUVitamin C: 4mgCalcium: 150mgIron: 2mg

Notes

Ensure your milk is warmed to prevent lumps. Stir constantly while making the roux. Incorporate dry sherry towards the end of cooking to preserve its flavors.

Tried this recipe?

Let us know how it was!