Best 7 Creamy Shrimp And Crab Bisque Recipes

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Welcome to the delectable world of creamy shrimp and crab bisque, a tantalizing fusion of seafood flavors that dances across your palate. This classic dish is a symphony of creamy textures, succulent seafood, and aromatic spices, leaving you with a heightened sense of culinary delight. Prepare to embark on a culinary journey as we explore the art of crafting the ultimate creamy shrimp and crab bisque, guiding you through each step to achieve a dish that will impress even the most discerning taste buds.

Let's cook with our recipes!

SHRIMP & CRAB SEAFOOD BISQUE RECIPE



Shrimp & Crab Seafood Bisque Recipe image

Learn how to make a delicious, creamy seafood bisque with fresh shrimp, lump crab, rich cream and tons of delicious flavor! This recipe is incredibly simple to prepare, made entirely in one pot and totally customizable - make it with your favorite seafood or shellfish! This is more than just a soup - it's a luxurious, indulgent seafood experience that will keep you cozy and warm all season long! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     entree     Soup

Number Of Ingredients 18

4 TBS Unsalted Butter (- DIVIDED)
1 pound large Shrimp (- peeled, deveined & shells reserved (SEE NOTES))
2 Seafood Bouillon Cubes (mixed with 4 ¼ cups of water) ( - can substitute clam juice or seafood stock (SEE NOTES))
2 Bay Leaves
8-10 Green Onions (- sliced: white/light green parts only (about ¾ cup) (reserve dark green parts for garnish))
2 medium Carrots (- small dice (about ¾ cup))
2 medium ribs Celery (- small dice (about ¾ cup))
3 cloves Garlic (- chopped)
1 ½ tsp EACH: Sweet Paprika & Old Bay Seasoning
1 tsp Dried Thyme ((not ground thyme))
¼ - ½ tsp Cayenne ( - more or less to taste)
Kosher Salt & Ground Black Pepper
2 TBS Tomato Paste
¼ Cup All Purpose Flour (- spooned & leveled)
¼ Cup EACH: Brandy & Dry Sherry ((or dry white wine))
1 ½ - 2 Cups Heavy Cream (- more or less to taste)
8 ounces Lump Crab Meat (- DIVIDED)
Optional Garnish: Chopped Parsley, Hot Sauce, Paprika

Steps:

  • Make quick stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Add the shrimp shells and sauté, stirring frequently, until they are lightly browned, about 2-3 minutes. Add the bouillon cubes with water and bay leaves. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 15 minutes. Strain the stock into large bowl, discarding the shells. Transfer the stock to a large (4 cup) measuring cup. You should have 3 ¾ cup of stock. If not, add enough water to make 3 ¾ cups. Set aside.
  • Sauté Shrimp: (Lightly wipe out pot if necessary) Return pot to the stove and melt 1 tablespoon of butter over medium heat. Add the shrimp and season to taste with salt and pepper. Sauté, stirring occasionally, until just cooked and opaque, about 3-4 minutes. Use a large-slotted spoon to transfer the shrimp to a plate. Set shrimp aside - reserving 4-6 shrimp for garnish, the rest will go back in the soup in step 6.
  • Sauté vegetables: Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onions (white & light green parts only), carrots and celery. Sauté (sweat), stirring occasionally, until tender, about 5-6 minutes. Add the garlic, paprika, old bay, cayenne and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until fragrant, about 1 minute.
  • Add thickening agents + wine: Add the tomato paste and cook, stirring, until the paste is caramelized, about 2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring, for 2 minutes. Add the brandy and sherry, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the brandy/sherry are almost evaporated.
  • Add stock: Slowly whisk in the reserved seafood stock - whisking continuously while you add the stock to the pan to prevent clumping. Bring soup to a simmer, then immediately reduce heat to maintain a simmer. Cook, whisking occasionally, for 15 minutes.
  • Add shrimp & puree: Turn off the heat and add the shrimp to the pot (minus the shrimp you are reserving for garnish). Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender.
  • Add cream & crab: Return the heat to medium-low and stir in 1 ½ cups of the cream. Add half of the crab meat. Cook, stirring occasionally, until warmed throughout - don't overcook or let the bisque boil! Taste and adjust for seasoning with more cream, salt and pepper if desired.
  • Serve: Divide the bisque among serving bowls. Top with reserved shrimp and remaining crab meat. Sprinkle with remaining scallions (dark green parts) and optional garnishes if desired. Enjoy!

Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 19 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 231 mg, Sodium 918 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CREAMY SHRIMP AND CRAB BISQUE



Creamy Shrimp and Crab Bisque image

A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.

Provided by Katrina Berry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 20m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 ½ cups half-and-half cream
½ pound medium shrimp - peeled and deveined
½ pound pre-cooked crab meat
½ cup white wine

Steps:

  • In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
  • Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g

CRAB AND SHRIMP SEAFOOD BISQUE



Crab and Shrimp Seafood Bisque image

This creamy seafood bisque recipe is a rich and delicious way to enjoy seafood. Use shrimp and crab or switch to lobster or fish in the soup.

Provided by Diana Rattray

Categories     Brunch     Lunch     Entree     Appetizer     Dinner     Soup

Time 30m

Yield 4

Number Of Ingredients 12

3 tablespoons butter
2 tablespoons green onion, chopped
2 tablespoons celery, chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces cooked baby shrimp (or other seafood)
8 ounces crabmeat
2 tablespoons sherry wine
Garnish: parsley, cilantro and/or green onion tops, chopped

Steps:

  • Gather the ingredients.
  • Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes.
  • Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
  • Warm the milk in another saucepan over medium heat.
  • Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
  • Add the freshly ground black pepper, tomato paste, and heavy cream.
  • If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
  • Stir in the shrimp, crab, and sherry. Bring it to a simmer.
  • Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.

Nutrition Facts : Calories 501 kcal, Carbohydrate 16 g, Cholesterol 277 mg, Fiber 1 g, Protein 31 g, SaturatedFat 21 g, Sodium 902 mg, Sugar 10 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g

CREAMY SHRIMP AND CRAB BISQUE



Creamy Shrimp and Crab Bisque image

A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.

Provided by Allrecipes Member

Categories     Seafood Soup

Time 20m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 ½ cups half-and-half cream
½ pound medium shrimp - peeled and deveined
½ pound pre-cooked crab meat
½ cup white wine

Steps:

  • In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
  • Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g

QUICK N' EASY SHRIMP AND CORN BISQUE WITH OPTIONAL CRAB



Quick N' Easy Shrimp and Corn Bisque With Optional Crab image

Ready, Set, Cook! Special Edition Contest Entry. This is a quicker version of Corn and Shrimp Bisque. It really doesn't take that long to cook Bisque, unlike what most people would think. It is a great feel good recipe for that cold winter night. The simply potatoes are a main ingredient for speeding the process along. I created it myself and everyone asks for the recipe when i serve it.

Provided by donald_reb

Categories     Crab

Time 45m

Yield 12 + servings, 8-12 serving(s)

Number Of Ingredients 14

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 (15 ounce) cans corn
2 lbs devained fresh shrimp (LA Gulf Shrimp if possible)
16 ounces white lump crab (optional)
2 red bell peppers, diced
1 large onion, diced
3 garlic, chopped
1 bunch green onion, chopped
2 (10 3/4 ounce) cans cream of shrimp
3 -4 cups shrimp stock
1 -2 teaspoon crab boil
Tony Chachere's Seasoning
15 ounces creamed corn
3 -4 cups heavy cream

Steps:

  • Peel and devein shrimp. Place the peelings and heads if you have them, in a stock pot with 4 cups of water to boil and reduce making a stock. In a separate pot saute the fresh seasonings (onions, garlic, red peppers, green onions. When these are soft, add the bag of simply potatoes and 1-2 t crab boil and mash. Saute for apx 10 min til soft. Add Cans of Corn and Cream Corn and saute for apx 5 min until incorporated. Add cans of cream of shrimp soup and incorporate. Next, i may use the hand blender to blend all of the above items. Next add shrimp stock until the consistency of soup and bring to a boil. Add the shrimp and simmer for 5-10 min then add heavy cream. After all ingredients are fully mixed and shrimp are pink add the lump crab meat and season with tonys if necessary until heated and serve with some slivers of green onions on top. ENJOY.

Nutrition Facts : Calories 587.2, Fat 36.3, SaturatedFat 21, Cholesterol 265.5, Sodium 850.8, Carbohydrate 48.4, Fiber 5, Sugar 9.4, Protein 24.1

SHRIMP, CORN & CRAB BISQUE



Shrimp, Corn & Crab Bisque image

One of the attorney's in our building makes this every year for the building Christmas party. Within an hour, the whole GIGANTIC batch that she makes is gone. She was nice enough to hand the recipe out this year and I'm posting so as NOT to lose it. It is THE BEST Shrimp, Corn & Crab Bisque that I have ever eaten. She brings it to the party in her crock pot to keep it warm. The added flavor comes from the shrimp stock so make sure you follow that direction closely.

Provided by Sherrybeth

Categories     Crab

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 19

1/2 cup celery
1/2 cup bell pepper
1/2 cup onion, chopped
1 carrot, grated
2 garlic cloves, chopped
3 tablespoons butter
3 tablespoons flour
2 (13 ounce) cans evaporated milk or 2 (13 ounce) cans half-and-half cream
2 cups shrimp stock (see below)
1 bay leaf
1 (15 1/4 ounce) can whole kernel corn
1 (14 3/4 ounce) can cream-style corn
salt
pepper
Tabasco sauce
1 lb boiled shrimp
1 lb crabmeat, cooked
2 teaspoons Accent seasoning
1 teaspoon thyme

Steps:

  • Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
  • Add the flour and cook briefly (about 2-3 minutes.
  • Add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
  • Cook on low heat for 10-15 minutes stirring occasionally.
  • Add the shrimp and crab meat and cook for another 15 minutes on low heat.
  • Add the Accent and thyme and cook for an additional 10 minutes.
  • Serve hot.
  • FOR SHRIMP STOCK:.
  • When you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of Tony's Seasoning.
  • Cook for 10 minutes after water comes to a boil. Using a fine strainer, pour the stock into a large bowl. Throw shells away.
  • Use the stock in your bisque.

Nutrition Facts : Calories 296.4, Fat 10.5, SaturatedFat 5.9, Cholesterol 137.9, Sodium 856.7, Carbohydrate 27.2, Fiber 2, Sugar 3.3, Protein 25.2

CREAMY CRAB BISQUE



Creamy Crab Bisque image

"I love to try new recipes," shares Sherrie Manton of Folsom, Louisiana. "This hearty chowder has a rich creamy broth that's swimming with tasty chunks of crab and crunchy corn."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 14

1 celery rib, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter
2 cans (14-3/4 ounces each) cream-style corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
1-1/2 cups half-and-half cream
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

Steps:

  • In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 179 calories, Fat 10g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 484mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • To make the bisque extra creamy, use heavy cream instead of milk.
  • For a richer flavor, use a combination of shrimp and crab stock.
  • Be sure to sauté the vegetables until they are soft before adding the liquids.
  • Season the bisque to taste with salt, pepper, and cayenne pepper.
  • Garnish the bisque with fresh herbs, such as parsley or chives.

Conclusion:

This creamy shrimp and crab bisque is a delicious and satisfying soup that is perfect for a cold winter day. It is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful soup, give this recipe a try.

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