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–+ servings
Creamy Seafood Bisque

Creamy Seafood Bisque

Indulge in the rich flavors of Creamy Seafood Bisque, a velvety blend of shrimp, crab, and spices. Perfect for cozy dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Shrimp, peeled and deveined
  • 1 lb Crab meat, fresh or canned
  • 2 tbsp Butter
  • 1 small Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Carrot, grated
  • 2 tbsp All-purpose flour
  • 4 cups Seafood or Chicken broth
  • 1 cup Heavy cream
  • 0.5 cup Dry white wine (optional)
  • 0.5 tsp Old Bay seasoning or more, to taste
  • to taste Salt
  • to taste Pepper
  • 1 tbsp Fresh parsley, chopped optional, for garnish

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

  1. Melt 1 tablespoon of butter in a large pot over medium heat, then add shrimp and cook for 2-3 minutes until pink and cooked; remove shrimp from pot.
  2. In the same pot, melt the remaining butter, and sauté chopped onion, minced garlic, and grated carrot for 4-5 minutes until softened.
  3. Stir in flour and cook for 1-2 minutes to form a roux, thickening slightly.
  4. Gradually whisk in seafood broth and white wine (if using), bringing it to a simmer for 5-7 minutes to thicken.
  5. Lower heat and stir in heavy cream, Old Bay seasoning, salt, and pepper, simmering for another 5 minutes.
  6. Add cooked shrimp and crab meat to the mixture; stir and heat through for 3-4 minutes.
  7. Ladle bisque into bowls, garnishing with fresh parsley if desired, and serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 4mgCalcium: 100mgIron: 2mg

Notes

For the best flavor, use fresh seafood whenever possible.
Don't skip the white wine—it adds a lovely acidity that balances the richness.
Toast the flour in the roux a bit longer for added depth.
Garnish with parsley or a drizzle of cream for a restaurant-style finish.
Store leftovers in an airtight container for up to 3 days or freeze without cream for longer storage. Reheat gently, adding fresh cream before serving.
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