Sometimes you just need a bowl of something warm and rich. This Seafood Bisque recipe brings restaurant quality right to your kitchen. It is creamy, savory, and full of fresh flavor. You can make this fancy meal easily at home.
This soup is thick, velvety, and very satisfying. It uses simple ingredients to create a deep, complex taste. Your kitchen will smell amazing while this simmers on the stove. It is the ultimate comfort food for any seafood lover.
Why This Recipe Is a Winner
This dish is perfect for a special winter date night. It feels very elegant but uses simple, approachable steps. Your family will love the tender pieces of crab and shrimp. It is a hearty meal that feels light and fresh.
You get a deep flavor without spending hours in the kitchen. The secret is using the shrimp shells for the base. This step adds a rich seafood flavor to every spoonful. It is a great way to impress guests during the holidays.
Simple Method
Making this soup is very straightforward and rewarding. You start by building a flavorful stock with the shells. Then, you blend everything until it is perfectly smooth. Adding the cream at the end makes it silky and rich.
Even if you are a beginner, you can do this. The immersion blender does all the hard work for you. You just need to stir and let the flavors meld. It is a low-stress way to cook a gourmet dinner.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find. Fresh seafood makes a big difference in the final taste.
- 1 lb raw shrimp, peeled and deveined, shells reserved
- 8 oz lump crab meat, picked over for shells
- 4 cups seafood stock
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 large carrot, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 1/2 cup dry sherry
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1.5 cups heavy cream
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 2 tbsp fresh chives, finely chopped
Step-by-Step
- In a large pot, melt 1 tablespoon of butter over medium heat. Add shrimp shells and cook for 5 minutes until pink. Add seafood stock, bring to a simmer, and cook for 15 minutes. Strain and reserve stock; discard shells.
- In the cleaned pot, melt remaining 3 tablespoons of butter over medium heat. Add onion, celery, and carrot. Sauté for 8 minutes until translucent.
- Stir in garlic and tomato paste, cooking for 2 minutes until the paste is fragrant and darkens slightly.
- Whisk in the flour and cook for 2 minutes to create a roux, ensuring it does not burn.
- Deglaze the pot with dry sherry, scraping the bottom to release any browned bits.
- Gradually whisk in the reserved seafood stock until smooth. Add thyme, bay leaf, paprika, and cayenne pepper.
- Simmer uncovered for 20 minutes. Remove the bay leaf.
- Using an immersion blender, puree the soup base until completely smooth. For an extra-fine texture, pass the liquid through a fine-mesh sieve.
- Lower the heat and stir in the heavy cream. Bring to a gentle simmer.
- Add the raw shrimp to the pot and cook for 3 to 5 minutes until pink and opaque. Gently fold in the crab meat and heat through for 2 minutes.
- Stir in lemon juice and season with salt and pepper to taste. Garnish with fresh chives before serving.
Best Ways to Enjoy It
Serve this warm with crusty bread and a green salad. The bread is perfect for dipping into the creamy broth. You can also add a side of roasted asparagus. It makes the meal feel complete and balanced.
Set the table and light a candle for a romantic dinner. This soup feels special enough for any celebration. You can also serve it in small bowls as a holiday starter. It is a crowd-pleaser that everyone will enjoy.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to two days. Reheat gently on the stove over low heat. Do not let it boil, or the cream might separate.
Freezing is not recommended for this dairy-based soup. The texture can change once it thaws out. It is best enjoyed fresh or the next day. A quick warm-up makes a fantastic lunch the following afternoon.
Tips for Best Results
- Don’t skip simmering the shrimp shells for maximum flavor.
- Avoid boiling the soup once the heavy cream is added.
- Use dry sherry instead of cooking sherry for better taste.
- Prep all your vegetables before you start the stove.
- For the holidays, double the batch to feed a group.
- Upgrade the dish by adding a drizzle of truffle oil.
- Strain the soup through a sieve for a professional finish.
Ways to Switch It Up
- Swap the heavy cream for coconut milk for a dairy-free version.
- Use gluten-free flour to make this recipe allergy-friendly.
- Add fresh summer corn for a sweet and crunchy twist.
- Replace the sherry with extra seafood broth if you prefer.
Quick Answers
Can I use frozen seafood?
Yes, you can use frozen shrimp and crab. Just make sure to thaw them completely before cooking. Pat them dry to avoid adding extra water to the soup.
What if I don’t have an immersion blender?
You can use a regular stand blender instead. Work in small batches and be very careful with the hot liquid. Always leave the lid slightly vented to let steam escape.
How do I know when the shrimp is done?
The shrimp will turn pink and opaque very quickly. They usually take only three to five minutes to cook. Overcooked shrimp can become rubbery, so watch them closely.
I hope this cozy recipe brightens your winter evenings. Give it a try and let the rich flavors warm you up. Happy cooking!
— Alex
Ingredients
- 1 lb raw shrimp, peeled and deveined, shells reserved
- 8 oz lump crab meat, picked over for shells
- 4 cups seafood stock
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery , finely diced
- 1 large carrot , finely diced
- 3 cloves garlic , minced
- 2 tbsp tomato paste
- 1/4 cup all -purpose flour
- 1/2 cup dry sherry
- 1 tsp dried thyme
- 1 bay lea f
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1.5 cups heavy cream
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 2 tbsp fresh chives, finely chopped
Instructions
- In a large pot, melt 1 tablespoon of butter over medium heat. Add shrimp shells and cook for 5 minutes until pink. Add seafood stock, bring to a simmer, and cook for 15 minutes. Strain and reserve stock; discard shells.
- In the cleaned pot, melt remaining 3 tablespoons of butter over medium heat. Add onion, celery, and carrot. Sauté for 8 minutes until translucent.
- Stir in garlic and tomato paste, cooking for 2 minutes until the paste is fragrant and darkens slightly.
- Whisk in the flour and cook for 2 minutes to create a roux, ensuring it does not burn.
- Deglaze the pot with dry sherry, scraping the bottom to release any browned bits.
- Gradually whisk in the reserved seafood stock until smooth. Add thyme, bay leaf, paprika, and cayenne pepper.
- Simmer uncovered for 20 minutes. Remove the bay leaf.
- Using an immersion blender, puree the soup base until completely smooth. For an extra-fine texture, pass the liquid through a fine-mesh sieve.
- Lower the heat and stir in the heavy cream. Bring to a gentle simmer.
- Add the raw shrimp to the pot and cook for 3 to 5 minutes until pink and opaque. Gently fold in the crab meat and heat through for 2 minutes.
- Stir in lemon juice and season with salt and pepper to taste. Garnish with fresh chives before serving.
