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Shrimp Seafood Bisque Recipe

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★★★★★

4.6 from 150 reviews

This Shrimp Seafood Bisque is a rich and creamy classic French-inspired soup, combining succulent shrimp and lump crab meat in a velvety blend of seafood stock, aromatic vegetables, and spices. Perfect as a comforting starter or a light main course, the bisque balances smoky paprika and Old Bay seasoning with a hint of cayenne for subtle heat. Served with crusty bread or oyster crackers, this bisque brings the flavors of the sea to your table.

Ingredients

Scale

Base

  • 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

Thickening and Liquids

  • 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)

Seafood and Seasoning

  • 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

Serving

  • Crusty bread or oyster crackers

Instructions

  1. Prepare the Bisque Base: In a large pot or Dutch oven, melt the unsalted butter together with the olive oil over medium heat, creating a flavorful fat base for the bisque.
  2. Sauté the Vegetables: Add the finely chopped onion, minced garlic, celery, and grated carrot to the pot. Cook them, stirring occasionally, until softened and aromatic—about 5 minutes—forming the foundational flavor layers.
  3. Make the Roux: Sprinkle in the all-purpose flour and stir continuously, cooking for 2 to 3 minutes. This roux will thicken the bisque and add a nutty richness without letting the flour brown or burn.
  4. Add the Liquid: Gradually whisk in the seafood stock and white cooking wine (or additional stock if using non-alcoholic). Ensure the mixture is smooth and free of lumps. Bring the bisque to a gentle simmer to start melding the flavors.
  5. Season the Bisque: Stir in the smoked paprika, Old Bay seasoning, and cayenne pepper if desired, adding depth and a subtle smoky heat. Taste and adjust salt and pepper as needed for balanced seasoning.
  6. Cook the Shrimp: Add the peeled and deveined shrimp to the simmering bisque. Cook until they turn pink and opaque, about 3 to 4 minutes, signaling they are perfectly cooked.
  7. Add the Crab Meat: Gently fold in the lump crab meat carefully to preserve the lumps. Allow the meat to warm through without breaking up to maintain texture.
  8. Incorporate the Cream: Lower the heat and slowly stir in the heavy cream. Heat the bisque gently, ensuring it does not boil, to finish with a luxurious creamy texture.
  9. Adjust Consistency: If the bisque seems too thick, add additional seafood stock one tablespoon at a time until the desired consistency is achieved, ensuring the soup remains smooth and creamy.
  10. Serve and Garnish: Ladle the bisque into bowls and garnish with freshly chopped parsley and a light sprinkle of paprika for color and flavor. Serve with crusty bread or oyster crackers on the side to complement the bisque.

Notes

  • For a non-alcoholic version, substitute the white cooking wine with extra seafood stock or a splash of white grape juice.
  • Use fresh seafood if possible for the best flavor, but frozen is acceptable; thaw completely before cooking.
  • Adjust the cayenne pepper to control the spice level according to your preference.
  • Ensure the bisque does not boil after adding cream to prevent curdling and maintain smooth texture.
  • This bisque can be made a day ahead; reheat gently on the stovetop before serving.

Keywords: shrimp bisque, seafood bisque, creamy seafood soup, crab bisque, French seafood soup, Old Bay bisque, seafood creamy soup

Find it online: https://deliciousdishspot.com/shrimp-seafood-bisque-recipe/