ntroduction and Description of the Recipe

A bisque is traditionally known as a rich, creamy seafood soup, and it’s a comfort food favorite. While its origins are debated, it is often linked to the Bay of Biscay and is a beloved dish in coastal regions. This Creamy Shrimp & Crab Seafood Bisque is a modern, quick twist on the classic recipe, prepared in just 30 minutes—perfect for those busy weeknights or when you’re craving something indulgent yet quick.

This bisque recipe combines succulent shrimp and crab with a creamy, rich base that is velvety smooth. Unlike traditional bisques that use shells to create a stock, this one simplifies the process with a flour-based roux. It’s an efficient and delicious way to enjoy the flavors of the sea without the hours of prep time usually involved.

This recipe is highly adaptable—swap out the shrimp and crab for lobster, scallops, or any other seafood you prefer. No matter the substitution, the result will be a flavorful, silky bisque.

By Diana Rattray – Southern Cuisine Expert
Tested by Renae Wilson, Certified in Pastry and Culinary Arts
Updated on November 11, 2024

⭐⭐⭐⭐⭐ (491 ratings)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Introduction

A good bisque is the epitome of comfort food elegance. Traditionally, a bisque refers specifically to a smooth, creamy soup made with shellfish, where the shells themselves were used to create flavor and body. While the term is now often used for any creamy soup, this shrimp and crab bisque stays true to its seafood roots while taking a more approachable preparation method.

What makes this recipe special is its simplicity. In just 30 minutes, you can create a restaurant-quality seafood bisque without the fuss of traditional techniques. Instead of crushing and simmering shells for hours, we use a flour-based roux to achieve that silky texture and rich body that makes bisque so irresistible.

One of the beauties of this recipe is its adaptability. While this version features the classic combination of sweet shrimp and delicate crab, you can easily substitute lobster, scallops, or a combination of your favorite seafood. The technique remains the same, allowing you to customize based on what’s fresh and available.

Important Safety Instructions

Use Caution When Blending Hot Ingredients: When working with hot liquids in a blender, always follow these safety precautions to prevent accidents:

• Never fill your blender more than one-third full with hot liquid
• Work in small batches for safety and better results
• Allow steam to escape by removing the center cap from the blender lid
• Cover the opening with a folded kitchen towel to prevent splatter
• Start blending at the lowest speed, then gradually increase
• Preparation Steps (“Steps to Make It”)
• Gather the Ingredients: Make sure everything is measured and ready to go before you begin.
• Melt the Butter: In a Dutch oven, melt the butter over medium heat. Add the chopped green onion and celery, then sauté for about 2-3 minutes until tender.
• Stir in the Flour: Next, add the flour to create a roux. Stir constantly for 2-3 minutes until the mixture is smooth and golden.
• Heat the Milk: In a separate saucepan, heat the milk over medium heat until it’s warm (but not boiling).
• Add the Milk to the Roux: Slowly pour the hot milk into the roux, stirring constantly to prevent lumps. Allow the mixture to thicken for 2-3 minutes.
• Add Seasoning: Stir in the black pepper, tomato paste, and heavy cream. Let the soup simmer for another 3-4 minutes.
• Blend the Soup (Optional): For a smooth texture, use an immersion blender to blend the soup to your desired consistency.
• Add Seafood and Sherry: Finally, stir in the shrimp, crabmeat, and sherry. Let the bisque simmer on low heat for an additional 5 minutes.
• Serve: Ladle the bisque into bowls, and garnish with chopped parsley, cilantro, or green onion tops. Serve hot.

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons chopped green onion
• 2 tablespoons chopped celery
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1/2 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 for garnish

Equipment You’ll Need

• A Dutch Oven or large heavy-bottomed pot
• A Small Saucepan
• An Immersion Blender (or standard blender)
• Measuring cups and spoons
• Wooden spoon or silicone spatula

Steps to Make It

1. Gather the ingredients. Having everything measured and ready will make the cooking process smoother since this recipe comes together quickly.
2. Create the flavor base. In your Dutch oven or heavy pot, melt the butter over medium heat. Add the chopped green onion and celery, then sauté for 2-3 minutes until they begin to soften but not brown. The vegetables should become translucent and fragrant.
3. Make the roux. Sprinkle the flour over the sautéed vegetables and butter, then stir continuously for about 2 minutes. This cooking process eliminates the raw flour taste while creating the thickening base for your bisque. The mixture should look like a thick paste and take on a slight golden color.
4. Prepare the hot milk. While stirring the roux, heat the milk in a separate small saucepan until it’s hot but not boiling. Having the milk at a similar temperature to your roux is crucial for preventing lumps in your bisque.
5. Combine and thicken. Very gradually, pour the hot milk into the roux mixture, whisking constantly to ensure smoothness. Start with just a small amount, incorporating it fully before adding more. Continue this process until all the milk is incorporated, then let the mixture simmer gently for about 5 minutes until it begins to thicken.Creamy Shrimp & Crab Seafood Bisque
6. Add richness and color. Stir in the freshly ground black pepper, tomato paste, and heavy cream. The tomato paste adds both color and a subtle acidic note that balances the richness of the cream. Allow the mixture to simmer gently for another 2-3 minutes, stirring occasionally.
7. Blend for smoothness (optional). For the silkiest texture, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in small batches to a standard blender, following the safety precautions mentioned earlier.
8. Add the seafood and finish. Gently fold in the cooked baby shrimp and crabmeat, being careful not to break up the delicate pieces. Stir in the sherry wine, which adds a subtle depth and complexity to the bisque. Allow everything to simmer together for just 2-3 minutes to heat the seafood through without overcooking it.
9. Serve and garnish. Ladle the hot bisque into warmed bowls and sprinkle generously with chopped fresh herbs. The contrast of the bright herbs against the creamy pink soup makes for a beautiful presentation.

Serving Suggestions

This luxurious bisque deserves complementary accompaniments. Serve alongside freshly baked biscuits or a crusty artisan bread for dipping into the rich, flavorful broth. For a more complete meal, add a simple green salad dressed with a light vinaigrette to balance the richness of the bisque.

Cultural and Comparative Context

Why Is It Called “Bisque”?

The term “bisque” has somewhat mysterious origins. Some food historians believe it may be linked to the Bay of Biscay, which borders France and Spain – regions known for their seafood cuisine. Others suggest it derives from an old French cooking technique. Regardless of its etymology, a true bisque is defined by its smooth, creamy texture and seafood base.

What’s the Difference Between Seafood Bisque and Chowder?

While both are beloved seafood soups, bisque and chowder have distinct characteristics: https://tastenrecipes.com/pistachio-bundt-cake-chocolate-ganache-recipe/ Creamy Shrimp & Crab Seafood Bisque

• Bisque is smooth and silky, typically containing wine or liquor (like the sherry in this recipe), and has a uniform, creamy consistency.
• Chowder is chunky and hearty, often containing potatoes and corn, and has a more rustic presentation with visible pieces of ingredients.

Preparation Tips

When Making Roux

The key to a smooth, lump-free bisque lies in temperature management. Both your roux and your milk should be at similar temperatures when combining them. Cold milk poured into hot roux (or vice versa) will almost certainly result in lumps. Take your time with this step, gradually incorporating the hot milk while whisking constantly.

Use Sherry

Don’t skip the sherry – it’s a traditional component that adds a distinctive flavor profile. Sherry is a brandy-fortified wine that adds complexity without overpowering the delicate seafood flavors. Once opened, sherry should be stored in the refrigerator, where it will keep for several months, making it a worthwhile investment for your pantry.Creamy Shrimp & Crab Seafood Bisquehttps://tastenrecipes.com/pistachio-bundt-cake-chocolate-ganache-recipe/

Storing and Freezing

• Refrigeration: Store leftover bisque in an airtight container in the refrigerator for 3 to 4 days. The flavors often develop and improve overnight.
• Freezing: This bisque freezes surprisingly well despite the cream content. Transfer cooled bisque to freezer-safe containers, leaving some headspace for expansion, and freeze for up to 6 months.
• Reheating: Thaw frozen bisque overnight in the refrigerator. Reheat gently over low heat, stirring occasionally to prevent scorching. You may need to add a splash of milk or cream to restore the original consistency.

Feeling Adventurous? Try This:

• Seafood Variations: Substitute scallops or lobster for either the shrimp or crab. For a true seafood medley, use smaller portions of several types.
• Flavor Boost: Replace green onions with shallots for a more nuanced flavor profile.
• Extra Richness: Add a dollop of sour cream to each serving for additional creaminess and a slight tangy contrast.https://tastenrecipes.com/pistachio-bundt-cake-chocolate-ganache-recipe/

Recipe Tags: Tomato, Brunch, American, Christmas

Nutrition Information per Serving: Calories: 412 Protein: 24g Carbohydrates: 12g Fat: 30g Saturated Fat: 18g Cholesterol: 217mg Sodium: 689mg Fiber: 0g Sugar: 5g