Creamy Dreamy Shrimp and Crab Bisque

Creamy Dreamy: Let's Talk Shrimp and Crab Bisque

Ever get that craving for something totally decadent? I do. Honestly, nothing hits the spot quite like a bowl of seriously good bisque.

So, let’s dive into this shrimp and crab bisque recipe. Trust me, this creamy seafood soup recipe is about to become your new favourite.

Seaside in a Bowl: What's the Fuss About?

Originating from France, bisque is all about rich, concentrated flavour. This version, while fancy-feeling, is totally doable at home. It's a medium difficulty recipe, taking around 1 hour and 15 minutes from start to finish.

This Seafood Bisque Recipe Easy will serve about six people. Perfect for impressing mates, family or just treating yourself!

Why This Bisque Rocks

This shrimp and crab bisque isn't just delicious, it's actually packed with protein. It's also the perfect starter for a dinner party.

Alternatively, it can be served on a chilly evening for a comforting meal. What makes this recipe truly special is the homemade shrimp stock .

It really elevates the flavour profile and sets it apart from anything you'd find in a tin. We will use also Homemade Shrimp Stock for Bisque , to make it better!

Time to Gather Round and make this Creamy Crab And Shrimp Bisque!

Alright, gather round because we're about to make some magic. Here is what you'll need. For the shrimp stock we have 1 pound (454g) shrimp shells and heads.

Then we need 1 tablespoon (15ml) olive oil, 1 medium onion, chopped (about 1 cup). After this, 1 carrot, chopped (about ½ cup) and 1 celery stalk, chopped (about ½ cup).

Also remember to prepare 4 cups (946ml) water, 1 teaspoon salt, and ½ teaspoon black peppercorns. And finally 1 bay leaf.

Don't forget it. For the bisque we need 4 tablespoons (57g) unsalted butter and ¼ cup (30g) all-purpose flour. Then 4 cups (946ml) shrimp stock, 1 cup (237ml) heavy cream, and ½ cup (118ml) dry sherry.

Remember that the dry sherry it is optional. Also prepare 1 pound (454g) cooked shrimp, peeled and deveined, roughly chopped.

After this 8 ounces (227g) cooked crabmeat. You will need 2 tablespoons (30ml) chopped fresh parsley, salt and pepper to taste.

It may be useful a dash of hot sauce or cayenne pepper for a little kick. For preparing this Seafood Bisque Appetizer you must have a large pot or Dutch oven, Fine-mesh sieve or cheesecloth, Whisk and Immersion blender.

Get Started

Alright! Lets get cooking our special shrimp bisque with sherry .

Alright, let's dive into the good stuff. You can't whip up a killer shrimp and crab bisque without the right gear and ingredients, right? Honestly, it's easier than you think!

Creamy Dreamy Shrimp and Crab Bisque Recipe Card

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Preparation time:30 Mins

Cooking time:45 Mins

Servings:6 servings

Ingredients:

• 1 pound (454g) shrimp shells and heads
• 1 tablespoon (15ml) olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 carrot, chopped (about ½ cup)
• 1 celery stalk, chopped (about ½ cup)
• 4 cups (946ml) water
• 1 teaspoon salt
• ½ teaspoon black peppercorns
• 1 bay leaf
• 4 tablespoons (57g) unsalted butter
• ¼ cup (30g) all-purpose flour
• 4 cups (946ml) shrimp stock
• 1 cup (237ml) heavy cream
• ½ cup (118ml) dry sherry (optional)
• 1 pound (454g) cooked shrimp, peeled and deveined, roughly chopped
• 8 ounces (227g) cooked crabmeat, picked over for shells
• 2 tablespoons (30ml) chopped fresh parsley
• Salt and pepper to taste

Instructions:

• Sauté shrimp shells and veggies in olive oil. Add water, salt, pepper, and bay leaf. Simmer. Strain stock and discard solids.
• Melt butter in the pot. Whisk in flour and cook until pale golden.
• Gradually whisk in shrimp stock into the roux, ensuring no lumps form. Bring to a simmer, stirring occasionally.
• Stir in heavy cream and sherry (if using). Simmer gently.
• Add cooked shrimp and crabmeat. Heat through, being careful not to overcook the seafood.
• For a smoother bisque, use an immersion blender or regular blender (in batches, being careful with hot liquids!).
• Season to taste with salt, pepper, and hot sauce (if using). Garnish with fresh parsley and serve hot.

Nutrition Facts

Calories:350 calories

Fat:25g

Fiber:0g

Recipe Info

Category:Soup

Cuisine:American

Ingredients & Equipment: The Lowdown

Main Ingredients: What You Need

Let's break down the shopping list for this Easy Shrimp and Crab Bisque Recipe .

For that Amazing Shrimp Stock:

• 1 pound (454g) shrimp shells and heads. Don't chuck 'em after peeling!
• 1 tablespoon (15ml) olive oil . Standard stuff.
• 1 medium onion (about 1 cup), chopped.
• 1 carrot (about ½ cup), chopped.
• 1 celery stalk (about ½ cup), chopped.
• 4 cups (946ml) water .
• 1 teaspoon salt .
• ½ teaspoon black peppercorns .
• 1 bay leaf .

Bisque Time!

• 4 tablespoons (57g) unsalted butter . Don't use salted!
• ¼ cup (30g) all-purpose flour . For thickening power.
• 4 cups (946ml) shrimp stock . That liquid gold you made earlier.
• 1 cup (237ml) heavy cream . This is where the Creamy Crab And Shrimp Bisque comes in.
• ½ cup (118ml) dry sherry (optional). This adds something special – sub with chicken broth if needed, no dramas.
• 1 pound (454g) cooked shrimp , peeled, deveined, and chopped. Make sure it's good quality, it will really give an awesome taste for this Shrimp Bisque Soup Recipes .
• 8 ounces (227g) cooked crabmeat . Fresh is fab, tinned is fine in a pinch, remember to make the best Crab Bisque Recipe .
• 2 tablespoons (30ml) chopped fresh parsley .
• Salt and pepper to taste.
• Hot sauce (optional).

Seasoning Notes: The Secret Sauce

Good quality Shrimp and crab is essential. Look for firm, plump shrimp and sweet-smelling crab. If it smells fishy, avoid it.

The bay leaf and peppercorns in the stock are key for depth. A touch of sherry (or broth) balances the richness.

A little hot sauce? Don't be shy if you like a kick! This Seafood Bisque Recipe Easy is super customizable.

Equipment Needed: Keep It Simple

You don't need a fancy kitchen. I made my first shrimp and crab bisque in a tiny flat in London, and it was lovely, it was just awesome Seafood Bisque Appetizer .

• Large pot or Dutch oven.
• Fine-mesh sieve or cheesecloth. For straining that stock.
• Whisk.
• Immersion blender (optional) or regular blender. Just be careful blending hot liquids!

Honestly, that's it. This shrimp and crab bisque is all about flavour, not fancy gadgets. Now go on, you can do it! If you want, you can try with Homemade Shrimp Stock for Bisque it´s great! And you have the freedom to prepare Shrimp Bisque with Sherry .

Creamy Dreamy Shrimp and Crab Bisque

Fancy a taste of the sea? This creamy shrimp and crab bisque is proper lush. Honestly, it’s easier than you think.

Perfect for a posh starter or a comforting supper. Think shrimp bisque soup recipes meets your local pub. It takes about an hour and fifteen from start to finish.

Prep Steps for the Best Shrimp and Crab Recipes

First, the mise en place . It sounds fancy, but it just means getting everything ready. Chop your veg: one medium onion, one carrot, one celery stalk.

Peel a pound of shrimp. Don’t bin the shells and heads! They are liquid gold. We're going to use it to make the homemade shrimp stock for bisque .

This takes about 30 minutes .

Organization is key to saving time. Have all your ingredients measured out before you start cooking. Trust me, you will feel like a chef.

As a safety reminder, remember hot liquids can burn. So be careful when handling the stock.

Shrimp and Crab Bisque in Easy Steps

1. Make the Shrimp Stock: Sauté the shrimp shells and the chopped veg in olive oil in a large pot. Add water, salt, pepper, and bay leaf. Simmer gently for 30 minutes . Strain to remove the solids.
2. Prepare the Roux: Melt the butter in the same pot. Whisk in the flour and cook until pale golden. About 2- 3 minutes . Keep the heat low.
3. Combine and Simmer: Gradually whisk the shrimp stock into the roux. Make sure there are no lumps. Bring to a simmer, stirring.
4. Add Cream and Sherry: Stir in heavy cream and the sherry . If you're not using sherry , use chicken broth. Simmer gently for 10 minutes .
5. Incorporate Shrimp and Crab: Add the cooked shrimp and crabmeat . Heat through gently. Don't overcook. Just until warm.
6. Blend (Optional): If you want a super smooth creamy crab and shrimp bisque , use an immersion blender. Or a regular blender. Be careful with hot liquids.
7. Season and Serve: Season to taste with salt, pepper, and hot sauce (optional). Garnish with fresh parsley. Serve hot as a seafood bisque appetizer .

Pro Tips for the Perfect Bisque

Don't skip making the shrimp stock yourself. Seriously. You can try making a easy shrimp and crab bisque recipe without it, but it’s not the same.

Using good-quality crabmeat is also super important.

Cook the roux on low heat. Stir constantly to prevent burning. A pale golden roux is what you want.

You can prep the stock a day ahead. This will save you time. Store it in the fridge until you're ready to make the bisque .

And remeber that if you are going to make a creamy seafood soup recipe don't boil the bisque after adding the cream and seafood.

The seafood bisque recipe easy is simple to cook, not a quick one. So make sure you have time.

Recipe Notes for Your Dreamy Shrimp and Crab Bisque

Right, let's talk about making this Shrimp and Crab Bisque the absolute best it can be. Honestly, I’ve made this recipe a million times, and each time I learn something new.

So, here are my top tips and tricks, learnt the hard way, for your culinary pleasure

Plating and Presentation of your Creamy Crab and Shrimp Bisque

Ok, so picture this: a swirl of cream, a sprinkle of parsley, maybe even a cheeky little crouton. Elevate your dish for the gram! Seriously though, presentation matters.

A sprig of dill also works wonders. Think fancy restaurant, but in your own kitchen! Serving this as a Seafood Bisque Appetizer ? Shot glasses or small bowls are the way to go.

On the side, keep it simple. A nice sourdough or some crispy breadsticks. A green salad cuts through the richness of this dish.

If it is for dinner, you can consider serving it with pan-seared scallops.

Storage Smarts for your Creamy Seafood Soup Recipe

Leftover Shrimp Bisque Soup Recipes ? Lucky you! Store it in an airtight container in the fridge. It will keep for 3-4 days . Job done!

Freezing? I wouldn't recommend it, to be honest. The cream can get a bit weird. If you must, do it before you add the cream.

However, it is best to make it and eat it. Reheating: gently does it. Low heat on the hob, stirring often.

Don't boil it! Nobody wants curdled soup.

Adaptations and Ingredient Swaps on your Shrimp And Crab Recipes

Want a healthier Easy Shrimp and Crab Bisque Recipe ? Swap the heavy cream for half-and-half or even some cashew cream for a vegan option.

You know? And if crab's not your thing, just use more shrimp! Simple!

For seasonal swaps, try adding roasted butternut squash in the autumn. That gives it a lovely warmth. Or some fresh asparagus in the spring.

It is all about seasonal freshness! You can also use your Homemade Shrimp Stock for Bisque here and adjust the thickness.

Nutrition Know-How for Seafood Bisque Recipe Easy

Okay, let's keep this real simple. This bisque is packed with protein from the shrimp and crab. But it also has a fair bit of fat, thanks to the cream.

Everything in moderation, right? Shrimp is a great source of selenium and iodine, good for your thyroid. Just saying.

The health benefits depend on what you add. More veggies, better nutrition. Less cream, fewer calories. Easy peasy. It is good for your soul! A bowl of this is like a warm hug.

Remember, food is fuel and joy!

This Shrimp Bisque with Sherry and crab bisque recipe is super versatile. Play around with it. Make it your own.

Now get cooking and enjoy every single spoonful! And tag me on Insta so I can see what you made!