Creamy Seafood Bisque Made Easy in Just 30 Minutes

This quick and luxurious Seafood Bisque, ready in just 30 minutes, transforms shrimp and crab into a velvety masterpiece.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Seafood

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bisque Base

4 tablespoons Unsalted Butter Use olive oil for a lighter option.
1 Sweet Onion Shallots can substitute.
2 stalks Celery Stalks Leeks can be used for a different flavor.
3 cloves Garlic Cloves Or 1/4 teaspoon of garlic powder.
1/4 cup All-Purpose Flour Gluten-free flour can be used.
2 cups Seafood Stock Clam juice mixed with chicken stock can work.
2 cups Whole Milk Almond milk can be a dairy-free option.
1 cup Heavy Cream Half-and-half can be used for a lighter option.
2 tablespoons Tomato Paste Fire-roasted tomatoes could be an alternative.
1-2 Bay Leaves Remove before serving.

For the Seafood

1 pound Jumbo Shrimp Can swap for lobster or scallops.
1 cup Lump Crab Meat Check for shells.

For Flavoring

1/2 cup Quality Dry Sherry White wine can substitute.
1 tablespoon Old Bay Seasoning Use any seafood-specific seasoning.
1 teaspoon White Pepper Black pepper can be used.
to taste Salt Adjust to taste.

For the Garnish

as needed Fresh Chives Parsley can substitute.
as needed Fresh Tarragon Parsley can substitute.
as needed Crème Fraîche Optional.

Equipment

Dutch oven

Method

Directions

In a large Dutch oven, melt the butter over medium heat until light golden.
Add chopped sweet onion and diced celery; cook for about 5 minutes until tender.
Stir in minced garlic and cook for an additional minute.
Sprinkle in the flour, stirring constantly for 2 minutes to form a roux.
Gradually whisk in warmed milk and seafood stock; let simmer for 5 minutes.
Mix in tomato paste, bay leaves, and Old Bay seasoning; simmer for another 5 minutes.
Pour in heavy cream and let it simmer gently for 5 minutes.
Add the shrimp and cook for 3-4 minutes until pink and opaque.
Gently fold in lump crab meat and dry sherry; heat through for 2 minutes.
Remove bay leaves, taste, and adjust seasoning; serve in bowls garnished with chives and tarragon.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Always warm the milk before adding to avoid lumps. Stir continuously to prevent burning the roux. Simmer gently after adding cream to maintain a silky texture.

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