Creamy Seafood Bisque: A Luxurious 30-Minute Delight

This Creamy Seafood Bisque, featuring shrimp and crab, is a luxurious, quick dish that brings the taste of the sea to your table in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Soups

Cuisine: Coastal

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Unsalted Butter Creates a rich base; substitute with olive oil for a lighter option.
1 Sweet Onion Adds depth and sweetness; can be replaced with yellow onion or shallots.
2 stalks Celery Provides texture and flavor; no direct substitute, but can omit if unavailable.
2 cloves Garlic Enhances aroma and flavor; use garlic powder in a pinch.
3 tablespoons All-Purpose Flour Thickens the bisque; gluten-free flour can work as a substitute.
2 cups Seafood Stock Forms the broth base; clam juice mixed with chicken stock can be used if unavailable.

For Creaminess

2 cups Whole Milk (warmed) Incorporates creaminess; almond or soy milk for a dairy-free version.
1 cup Heavy Cream Enriches the texture; for a lighter option, use half-and-half.

For Flavor

2 tablespoons Tomato Paste Adds rich tomato flavor; can replace with fresh tomatoes, but adjust liquid accordingly.
2 Bay Leaves Infuses herbal notes; must be removed before serving.
1 tablespoon Quality Dry Sherry Adds a sophisticated finish; substitute with white wine or omit for a non-alcoholic version.
1 tablespoon Old Bay Seasoning Provides classic seafood flavor; Cajun seasoning can be used as an alternative.
1 teaspoon White Pepper Adds mild heat; black pepper can also be used.
to taste Salt Essential seasoning; adjust to taste.

For the Seafood

1 pound Jumbo Shrimp Main protein choice for the bisque; substitute with lobster, scallops, or cooked firm white fish.
1 cup Lump Crab Meat Brings sweetness and luxury; can omit or use more shrimp.

For Garnish

to taste Fresh Chives & Tarragon Provides fresh notes; can substitute with parsley.
optional Crème Fraîche Adds tangy creaminess; sour cream could be an alternative.

Equipment

Dutch oven

Method

Step‑By‑Step Instructions

Melt the butter in a large Dutch oven over medium heat.
Add finely diced sweet onion and minced celery stalks. Stir for about 5 minutes until softened.
Stir in minced garlic and cook for 1 minute.
Sprinkle all-purpose flour over vegetables and stir for 2 minutes.
Gradually whisk in warmed whole milk and seafood stock, stirring until smooth.
Stir in tomato paste, bay leaves, and Old Bay seasoning, simmer for 5 minutes.
Pour in heavy cream and simmer for another 5 minutes, stirring gently.
Fold in jumbo shrimp and lump crab meat, cooking for 3-4 minutes until shrimp are pink.
Heat through for 2 minutes and remove bay leaves. Adjust seasoning to taste.
Ladle into bowls and garnish with chives and tarragon.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 20gProtein: 25gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

For best texture, warm the milk before adding to the roux and stir constantly to avoid lumps.

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