Indulge in Creamy Seafood Bisque for a Cozy Night In

Experience the rich flavors of Seafood Bisque, crafted with shrimp and crab in a creamy base for a cozy night in.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bisque

4 tbsp Unsalted Butter A rich base fat for the bisque; substitute with olive oil for a lighter option.
1 medium Sweet Onion Provides an aromatic base flavor; can substitute with shallots for a milder taste.
3 stalks Celery Adds depth and aroma; fresh parsley can replace if desired.
4 cloves Garlic Enhances flavor profile; use garlic powder if fresh is unavailable.
1/4 cup All-Purpose Flour Thickens the bisque; gluten-free flour can be used as a substitute.
3 cups Seafood Stock The base of the bisque; can use clam juice mixed with chicken stock as an alternative.
2 cups Whole Milk Contributes creaminess; almond milk can be a non-dairy substitute.
1 cup Heavy Cream Adds luxurious texture; coconut cream can be used for a dairy-free version.
2 tbsp Tomato Paste Enhances flavor and color; can use roasted red pepper puree as a substitute.
2 leaves Bay Leaves Adds herbal notes during cooking; thyme can be a substitute.
1 lb Jumbo Shrimp, peeled and deveined The primary protein; substitute with cooked lobster or scallops.
12 oz Lump Crab Meat Rich seafood flavor; check for shells prior to use.
1/4 cup Quality Dry Sherry Introduces a touch of sophistication; can omit if unavailable.
1 tsp Old Bay Seasoning Provides a classic seafood spice mix; use Cajun seasoning as an alternative.
1/2 tsp White Pepper Adds mild heat; regular black pepper can be used if preferred.
to taste Salt Enhances flavors.

For Garnish

Fresh Chives and Tarragon For garnish and fresh flavor; can use parsley if not available.
Crème Fraîche Adds richness; sour cream can be a substitute.
Extra Shrimp Optional, adds visual appeal.

Equipment

Dutch oven

Method

Cooking Instructions

In a large Dutch oven over medium heat, melt 4 tablespoons of unsalted butter until bubbly. Add 1 diced medium sweet onion and 3 chopped celery stalks, cooking for about 5 minutes until softened and fragrant.
Once the vegetables are softened, mix in 4 minced garlic cloves. Cook for an additional minute until fragrant.
Sprinkle ¼ cup of all-purpose flour over the softened vegetables and stir well for 2 minutes to form a roux.
Gradually whisk in 3 cups of warmed seafood stock and 2 cups of heated whole milk, stirring continuously to prevent lumps.
Mix in 2 tablespoons of tomato paste, 2 bay leaves, and 1 teaspoon of Old Bay seasoning. Bring the mixture to a gentle simmer and let it cook for about 5 minutes.
Stir in 1 cup of heavy cream and continue to simmer for another 5 minutes until the bisque thickens slightly.
Gently fold in 1 pound of peeled and deveined jumbo shrimp, cooking for 3-4 minutes until they turn pink and opaque. Carefully add 12 ounces of lump crab meat and ¼ cup of quality dry sherry, heating through for an additional 2 minutes.
Remove the bay leaves and season the seafood bisque with salt and ½ teaspoon of white pepper to taste.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 22gProtein: 30gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Prevent lumps by warming your whole milk before adding it to the bisque. Stir continuously while cooking the flour with the vegetables to avoid burning. Taste as you go to adjust seasonings.

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