Description
Rich, creamy, and filled with shrimp and crab, this luxurious seafood bisque is perfect for special dinners or cozy nights in. Elegant yet comforting, it’s packed with coastal flavor.
Ingredients
Scale
- 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
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 pound jumbo shrimp, peeled and deveined
- 12 ounces lump crab meat
- ¼ cup dry sherry
- 1 teaspoon Old Bay seasoning
- ½ teaspoon white pepper
- Salt, to taste
- Fresh chives, minced (for garnish)
- Fresh tarragon, chopped (for garnish)
- Crème fraîche (optional)
- Extra shrimp, seared or poached (for garnish)
Instructions
- In a large Dutch oven, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
- Sprinkle in flour and stir constantly for 2 minutes. Slowly whisk in seafood stock and warmed milk. Add tomato paste, bay leaves, and Old Bay seasoning. Simmer 5 minutes.
- Pour in heavy cream and simmer another 5 minutes until slightly thickened.
- Add shrimp and cook until pink, 3–4 minutes. Gently fold in crab meat and sherry. Simmer 2 minutes to heat through.
- Remove bay leaves. Season with white pepper and salt. Ladle into bowls and garnish with chives, tarragon, crème fraîche, and extra shrimp if desired.
Notes
Use high-quality seafood stock for maximum flavor. Avoid overcooking shrimp and gently fold in crab to keep its texture. Dry sherry adds richness — just a splash makes a difference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 160mg