Name: Shrimp Seafood Bisque Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 stalk celery, finely chopped; 1 small carrot, grated; 3 tablespoons all-purpose flour; 3 cups seafood stock or fish broth; 1 cup heavy cream; ½ cup dry white cooking wine or seafood stock (non-alcoholic option); 1 cup lump crab meat; 1 cup medium shrimp, peeled and deveined; ½ teaspoon smoked paprika; ½ teaspoon Old Bay seasoning; ¼ teaspoon cayenne pepper (optional, for heat); Fresh parsley, chopped (for garnish); Paprika for sprinkling; Crusty bread or oyster crackers

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Introduction

Savor the rich, creamy flavors of this classic Shrimp Seafood Bisque. It combines tender shrimp, lump crab meat, and a savory broth into a comforting, elegant soup perfect for any occasion.

A white bowl filled with thick creamy soup with a light orange color. The soup has several pieces of shrimp that have a white and pink color with a slightly charred texture on top, scattered evenly around the bowl. Small green herb pieces are sprinkled over the soup and shrimp, adding contrast. The soup looks smooth and rich, with a slight sheen from the broth. The bowl sits on a white marbled surface with a metal spoon next to it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 small carrot, grated
3 tablespoons all-purpose flour
3 cups seafood stock or fish broth
1 cup heavy cream
½ cup dry white cooking wine or seafood stock (non-alcoholic)
1 cup lump crab meat
1 cup medium shrimp, peeled and deveined
½ teaspoon smoked paprika
½ teaspoon Old Bay seasoning
¼ teaspoon cayenne pepper (optional, for heat)
Fresh parsley, chopped
Paprika for sprinkling
Crusty bread or oyster crackers

Instructions

Step 1: In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the onion, garlic, celery, and carrot, and sauté until softened, about 5 minutes.
Step 2: Stir in the flour and cook for 2 to 3 minutes to form a roux, which will thicken the bisque and add a nutty flavor.
Step 3: Gradually whisk in the seafood stock and wine (or additional seafood stock), ensuring the mixture is smooth with no lumps. Bring to a gentle simmer.
Step 4: Stir in the smoked paprika, Old Bay seasoning, and cayenne pepper if using. Season with salt and pepper to taste.
Step 5: Add the shrimp to the pot and cook until they turn pink and opaque, about 3 to 4 minutes.
Step 6: Gently fold in the lump crab meat, taking care not to break up the lumps too much.
Step 7: Lower the heat and stir in the heavy cream. Heat through carefully without letting the bisque boil.
Step 8: If the bisque is too thick, add more seafood stock one tablespoon at a time until it reaches your desired consistency.
Step 9: Ladle the bisque into bowls. Garnish with fresh parsley, a sprinkle of paprika, and serve with crusty bread or oyster crackers.

Tips & Variations

For a smoother texture, blend the sautéed vegetables with some broth before adding the flour to make the roux.
Use homemade seafood stock if possible for deeper flavor, or a good-quality store-bought fish broth.
Adjust the heat by increasing or omitting the cayenne pepper to suit your taste.
Swap crab meat for lobster or scallops for a luxurious twist.

Storage

Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Do not boil after adding the cream to maintain its silky texture.

How to Serve

A white bowl filled with creamy orange shrimp bisque topped with whole cooked shrimp, sprinkled with chopped green herbs and cracked black pepper. A slice of golden toasted bread is placed standing on the right edge of the bowl. The bowl sits on a white plate over a white marbled surface, with soft natural light highlighting the smooth texture of the soup and the tender shrimp pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bisque ahead of time?

Yes, you can prepare the bisque a day in advance. Reheat gently before serving, adding a little extra stock if it has thickened too much.

What can I use if I don’t have seafood stock?

If seafood stock isn’t available, you can use chicken broth or vegetable broth as a substitute. Add a splash of fish sauce or a little seaweed for an extra seafood flavor.