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Shrimp and Crab Bisque

shrimp and crab bisque

If you’re looking for a unique and delicious seafood bisque recipe, then you’ve come to the right place. A shrimp and crab bisque is the perfect combination of flavors and textures, and it’s sure to impress your family and friends. Here, we’ll give you all the details you need to make the perfect seafood bisque, plus some helpful tips and tasty variations.

Your grocery list

Produce

Dairy

Meat & Seafood

Pantry Items & Seasonings

Equipment/tools you’ll need

Tips for making the perfect seafood bisque

Making a seafood bisque can feel tricky and intimidating, but with a few tips and tricks, you’ll be able to make a delicious seafood bisque any and every time. Here are some tips to get you started:

Switch it up!

The best part about this recipe is that it’s versatile and can be easily adapted to suit your taste. Here are some possible variations for the shrimp and crab bisque:

Creative Ways to Serve Shrimp and Crab Bisque

Shrimp and crab bisque is a great dish for any occasion, and there are so many creative ways to serve it. Here are some ideas to get you started:

[Watch me make it]


shrimp and crab bisque
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Shrimp and Crab Bisque

A creamy soup that is loaded with fresh seafood flavor.
Course Soup
Cuisine Seafood
Keyword Crab, Shrimp
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Cost $40

Equipment

  • Large pot with a lid or dutch oven
  • Nonstick pan or cast iron pan for cooking shrimp for garnish
  • Small bowl for preparing crab garnish
  • Immersion blender or food processor for a smooth, puree-style bisque

Ingredients

  • 2 tablespoons olive oil
  • 1 pound large or jumbo shrimp peeled, deveined and divided - reserve 10-12 shrimp for garnish
  • 1 teaspoon Old Bay seasoning
  • 1/2 yellow onion diced
  • 2 celery stalks diced
  • 1 large carrot peeled and diced
  • 2 cloves garlic minced
  • kernels from 1 ear of corn
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups homemade seafood stock or reduced-sodium chicken broth
  • 2 cups heavy cream
  • 1 pound claw or lumb crab meat 1/2 lb. reserved for garnish
  • 1 tablespoon unsalted butter
  • 3 tablespoons fresh curly parsley minced and divided - reserve 1 tablespoon for garnish
  • 2 teaspoons Creole seasoning or smoked paprika
  • Salt and pepper to taste

Instructions

  • Heat the olive oil in a large pot or dutch oven over medium heat. Once the oil is hot, add all but 10-12 of the shrimp and Old Bay seasoning. Sear for 30 seconds on each side then set aside. Add onion, carrot, and celery. Cook for 4-5 minutes, stirring occasionally. Add minced garlic and corn and continue to cook for 2 more minutes.
  • Reduce the heat to low and add the flour. Stir until the flour is fully incorporated into the vegetables. Gradually add the broth, stirring constantly to avoid clumps forming. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 10-15 minutes or until vegetables are very tender. Add cooked shrimp.
  • Use an immersion blender or food processor to puree soup until smooth. Add heavy cream and tomato paste. Stir to incorporate fully. Taste and season with smoked paprika, Creole seasoning, salt, and/or black pepper, to taste. Stir in 1/2 of the crab meat and let the soup simmer while you prepare the garnishes.

Make crab garnish

  • Melt butter and combine that with the remaining crab meat and 2 tablespoons of minced, fresh parsley.

Make shrimp garnish

  • Toss remaining shrimp in Old Bay or Creole seasoning and sear in a nonstick or cast iron pan for 30-60 seconds until they are nicely seared.
  • Serve bisque hot with crab and shrimp garnishes, fresh parsley, crackers or croutons, and a sprinkle of red pepper flakes.

Notes

  • The yellow onion can be substituted for green onion, shallots, or leeks.
  • Shrimp being used for garnish (optional) can be cooked right before the bisque is finished cooking. Season lightly then use a nonstick or cast iron pan to quickly sear the shrimp (medium-high heat for 30-60 seconds on each side)
  • The carrot and corn are added for sweetness to complement the natural sweetness of the crab meat, but they are optional for this soup.
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