Creamy Shrimp & Seafood Bisque

 

Rich • Velvety • Elegant Restaurant-Quality Soup

This Shrimp Seafood Bisque is a luxurious, silky soup loaded with tender shrimp and sweet lump crab meat, simmered in a creamy, savory broth with butter, garlic, herbs, and a touch of tomato richness. It’s the perfect comfort soup for holidays, special dinners, or any time you crave something warm, flavorful, and gourmet.

Ingredients

Seafood

• ½ lb shrimp, peeled, deveined, and chopped
• ½ lb lump crab meat, shells removed

Base & Aromatics

• 4 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 rib celery, finely diced
• 1 small carrot, finely diced

Seasonings

• 1 tsp Old Bay seasoning
• ½ tsp paprika
• Salt & black pepper, to taste
• Optional: pinch of cayenne for spice

Broth & Cream

• 2 tbsp all-purpose flour
• 2 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• ½ cup milk
• 2 tbsp tomato paste (for classic bisque flavor)

Optional Add-ins

• Splash of white wine (about ¼ cup)
• Fresh thyme or parsley
• Sherry for drizzling at the end
• Extra whole shrimp for garnish

Directions

1 Sauté the Vegetables

1. In a large pot, melt butter over medium heat.
2. Add onion, celery, and carrot.
3. Cook for 5–7 minutes until the vegetables are soft and fragrant.
4. Add minced garlic and cook for another 30 seconds.

2 Add Seasonings & Tomato Base

Stir in:

• Old Bay
• Paprika
• Pinch of cayenne (optional)
• Tomato paste

Cook for 2 minutes, allowing the tomato paste to caramelize slightly — this deepens the flavor.

3 Make the Roux

Sprinkle 2 tbsp flour over the vegetables.
Stir well for 1 minute until the flour absorbs the butter and becomes lightly golden.

This step thickens the bisque.

4 Pour in Stock & Simmer

1. Slowly whisk in seafood stock (or chicken broth).
2. Bring to a gentle simmer for 10–12 minutes until slightly thickened and the flavors have melded together.

Optional: Add a splash of white wine for depth.

5 Blend for a Smooth Bisque (Optional but Traditional)

For a classic, silky bisque texture:

1. Use an immersion blender directly in the pot
   OR
2. Transfer half the soup to a blender, blend until smooth, and return it to the pot.

(If you prefer a chunkier bisque, skip blending.)

6 Add Creamy Goodness

Reduce heat to low and stir in:

• Heavy cream
• Milk

Simmer gently — do not boil — for 5 minutes.

7 Cook the Seafood

1. Add chopped shrimp and lump crab meat to the pot.
2. Simmer for 5–6 minutes, just until the shrimp turn pink and cooked through.

Be gentle when stirring so the crab stays in lumps.

8 Taste & Finish

Taste and adjust:

• Salt
• Pepper
• Old Bay

Optional finishing touches:

• A splash of sherry
• A swirl of cream
• Fresh parsley or thyme
• A couple of whole sautéed shrimp on top

Serve

Ladle into warm bowls and serve with:

• Crusty bread
• Garlic toast
• Oyster crackers
• Side salad

This soup is rich, elegant, and perfect for special occasions or cozy evenings.

Tips for the Best Bisque

• Use seafood stock for the richest flavor.
• Don’t boil after adding cream — it may separate.
• Add shrimp last so they stay tender.
• Fresh lump crab meat makes a BIG difference.
• Blend only partially if you like some texture.

Variations

Lobster Bisque

Replace shrimp with lobster meat.

Seafood Trio Bisque

Add scallops or white fish along with shrimp & crab.

Spicy Cajun Bisque

Add Cajun seasoning + extra cayenne.

Tomato Seafood Bisque

Add an extra tablespoon tomato paste and a small can of diced tomatoes (blended smooth).