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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp and Crab Seafood Bisque Recipe

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This recipe for Shrimp and Crab Seafood Bisque, by , is from Eating with the Scotts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Heather Scott

Category:
Category:

Ingredients:  
Ingredients:  
4 TBS Unsalted Butter - DIVIDED
1 pound large Shrimp – peeled, deveined & shells reserved
2 Seafood Bouillon Cubes (mixed with 4 ¼ cups of water) – can substitute clam juice or seafood stock (SEE NOTES)
2 Bay Leaves
8-10 Green Onions – sliced: white/light green parts only (about ¾ cup) (reserve dark green parts for garnish)
2 medium Carrots – small dice (about ¾ cup)
2 medium ribs Celery – small dice (about ¾ cup)
3 cloves Garlic – chopped
1 ½ tsp EACH: Sweet Paprika & Old Bay Seasoning
1 tsp Dried Thyme (not ground thyme)
¼ - ½ tsp Cayenne – more or less to taste
Kosher Salt & Ground Black Pepper
2 TBS Tomato Paste
¼ Cup All Purpose Flour – spooned & leveled
¼ Cup EACH: Brandy & Dry Sherry (or dry white wine)
1 ½ - 2 Cups Heavy Cream – more or less to taste
8 ounces Lump Crab Meat - DIVIDED

Directions:
Directions:
Make quick stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Add the shrimp shells and sauté, stirring frequently, until they are lightly browned, about 2-3 minutes. Add the bouillon cubes with water and bay leaves. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 15 minutes. Strain the stock into large bowl, discarding the shells. Transfer the stock to a large (4 cup) measuring cup. You should have 3 ¾ cup of stock. If not, add enough water to make 3 ¾ cups. Set aside.


Sauté Shrimp: (Lightly wipe out pot if necessary) Return pot to the stove and melt 1 tablespoon of butter over medium heat. Add the shrimp and season to taste with salt and pepper. Sauté, stirring occasionally, until just cooked and opaque, about 3-4 minutes. Use a large-slotted spoon to transfer the shrimp to a plate. Set shrimp aside – reserving 4-6 shrimp for garnish, the rest will go back in the soup in step 6.

Sauté vegetables: Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onions (white & light green parts only), carrots and celery. Sauté (sweat), stirring occasionally, until tender, about 5-6 minutes. Add the garlic, paprika, old bay, cayenne and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until fragrant, about 1 minute.

Add thickening agents + wine: Add the tomato paste and cook, stirring, until the paste is caramelized, about 2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring, for 2 minutes. Add the brandy and sherry, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the brandy/sherry are almost evaporated.

Add stock: Slowly whisk in the reserved seafood stock – whisking continuously while you add the stock to the pan to prevent clumping. Bring soup to a simmer, then immediately reduce heat to maintain a simmer. Cook, whisking occasionally, for 15 minutes.

Add shrimp & puree: Turn off the heat and add the shrimp to the pot (minus the shrimp you are reserving for garnish). Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender.

Add cream & crab: Return the heat to medium-low and stir in 1 ½ cups of the cream. Add half of the crab meat. Cook, stirring occasionally, until warmed throughout – don’t overcook or let the bisque boil! Taste and adjust for seasoning with more cream, salt and pepper if desired.

Serve: Divide the bisque among serving bowls. Top with reserved shrimp and remaining crab meat. Sprinkle with remaining scallions (dark green parts) and optional garnishes if desired. Enjoy!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
Skip step 1 and 2 of the recipe and use 3 ¾ cups of store-bought seafood stock.

 

 

 

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