This easy Seafood Bisque is loaded with 3 types of seafood! Ready in just 20 minutes, it’s full of flavor. Easy enough for a weeknight meal but impressive enough for all your special occasions.
Crab and Shrimp Seafood Bisque
If you are looking for a super impressive yet easy-to-make dinner idea, this seafood bisque recipe is just the thing! It’s rich, creamy, and full of flavor thanks to 3 kinds of seafood.
It may sound hard to make but it couldn’t be easier. In fact, it’s so easy that you could make it any night of the week!
What I love most about this recipe is that you can really customize it to your specific needs. I’ve turned this into a straight-up shrimp bisque recipe, and I’ve also made crab and shrimp seafood bisque. If you’ve got a thing for lobster, use that instead — or whip up a totally seafood-packed soup and use all of the above! Fish and scallops are also great choices.
No matter what type of bisque you decide to make, the results are sure to be creamy and flavorful as can be. The next time you’re looking for a warm and comforting meal at home, reach for this bisque recipe!
Why You’ll Love This Bisque Recipe
- Easy to make
- Packed with flavor
- Hearty and satisfying
- Leftovers taste great at lunch
Key Ingredients to Make This Seafood Bisque Recipe
- SEAFOOD – Remember that you can use lobster, shrimp, scallops, crab, or any firm fish.
- BUTTER – You’ll need 1 cup of butter for this dish.
- ONION AND GARLIC – Sautéed in butter, onion, and garlic add a lot of savory flavor to the base of your bisque recipe.
- TOMATO PASTE – For even more added flavor and a touch of color.
- FLOUR – Helps to thicken the soup a bit. You can also use a gluten-free blend at a 1:1 ratio.
- HEAVY CREAM – I didn’t say this soup was healthy…it’s rich and decadent. I don’t recommend substituting for fat-free cream in this instance. Sorry!
- WHOLE MILK – Again, no substitutes.
- SEASONING MIXES – I use both Cajun and Old Bay seasoning blends.
- GREEN ONION – As a garnish.
Instructions to Make Seafood Bisque
PREPARING THE BASE: Start by melting butter in a large pot or Dutch oven. Sauté the onions and garlic until the onions start to soften. Whisk in the flour, tomato paste, Cajun seasoning, and Old Bay seasoning. Slowly stir in the cream and milk.
SEAFOOD: Once the soup begins to boil, stir in the seafood. Reduce the heat to a simmer and cook for 10 minutes.
Garnish your seafood bisque recipe with chopped green onions and serve it while it’s hot!
Most people think of any creamy soup when they hear the word bisque, but it really refers to seafood soup. It originated in France in the region of Brittany, which is known for its seafood. The word “bisque” comes from the Bay of Biscay, also in Brittany, and it was first seen in the 17th century. It was once made with crab and shrimp shells, but today it features a host of other ingredients.
Store your shrimp bisque recipe in an airtight container in the fridge. It will keep for up to 4 days. Make sure to reheat gently on the stove to prevent curdling.
Yes, crab and shrimp seafood bisque freezes wonderfully. Allow it to cool completely, then store it in an airtight container in the freezer where it will last for up to 4 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat it gently on the stove to prevent curdling.
Make it a meal and serve your seafood bisque with a simple side salad, crusty bread, and a glass of white wine.
I use flour to thicken my crab and shrimp seafood bisque, but other recipes use rice. Some opt to strain the rice out of the soup once it’s done cooking, while others purée it. I find that flour does an excellent job on its own, which is why I don’t use any rice!
More Soup Recipes To Try
- Slow Cooker Chicken, Sausage, and Shrimp Gumbo
- Easy Shrimp Ramen Soup
- Creamy Taco Soup
- Tuscan Bean Soup
- Minestrone Soup
Thanks for reading! Let me know what you think about this bisque recipe in the comments below!
- 1 cup (226g) butter
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup (65g) all purpose flour
- 2 tablespoons tomato paste
- 2 teaspoons cajun seasoning
- 1 teaspoon Old Bay seasoning
- 1 quart (945ml) heavy cream
- 1 quart (945ml) whole milk
- 1½ pounds (680g) raw seafood of choice
- In a large pot or dutch oven melt the butter. Sautee the onion and garlic until the onion starts to soften. Whisk in the flour, tomato paste, cajun seasoning, and Old Bay seasoning. Slowly whisk in the cream and milk.
- Bring the soup to a boil and stir in the seafood. Reduce heat to a simmer and cook for 10 minutes.
- Use any seafood you choose. I used lump crab, bay scallops, and medium shrimp 1/2 pound each in this recipe. You can also use lobster or any firm fish. If your seafood is NOT raw add it towards the end of cook time just to heat it through. Don’t overcook the seafood or it will be tough.
- STORAGE: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently on the stove to prevent curdling.
- FREEZER FRIENDLY: freeze completely cooled soup in a freezer container for up to 4 months. Thaw in the refrigerator and reheat gently on the stove to prevent curdling.
- WHAT TO SERVE: Serve with a side salad, crusty bread, and white wine.