Creamy Shrimp & Seafood Bisque
This rich and velvety seafood bisque is a luxurious, restaurant-quality dish that’s surprisingly easy to make at home. With tender shrimp, aromatic vegetables, and a creamy, flavorful broth, this bisque is perfect for a cozy dinner or an elegant appetizer. It’s packed with seafood flavor, enhanced by a hint of sherry or white wine, and finished with a touch of cream for a silky-smooth texture.
Ingredients
For the Bisque:
1 lb shrimp (peeled and deveined, shells reserved for stock)
4 tbsp olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
2 tbsp tomato paste
1/4 cup dry sherry or white wine
3 cups seafood stock (or a mix of chicken broth & clam juice)
1 tsp Old Bay seasoning (or to taste)
1/2 tsp paprika
1/2 tsp cayenne pepper (optional, for heat)
1/2 cup heavy cream
1/2 cup whole milk
1 tbsp cornstarch (optional, for thickening)
1/2 cup lump crab meat or chopped lobster meat (optional, for extra seafood flavor)
1 tbsp fresh lemon juice
Salt & black pepper to taste
Fresh parsley or chives for garnish
Instructions
Step 1: Make the Shrimp Stock (Optional but Recommended)
1. Heat olive oil in a pot over medium heat. Add the reserved shrimp shells and saute for 3-4 minutes until they turn pink.
2. Add 3 ½ cups of water (or seafood stock), bring to a boil, then simmer for 15-20 minutes.
3. Strain the stock, discarding the shells, and set aside.
Step 2: Prepare the Bisque
1. Melt butter in a large pot over medium heat. Add onion, carrot, and celery. Cook for about 5 minutes until softened.
2. Stir in garlic, tomato paste, paprika, cayenne, and Old Bay seasoning. Cook for another 1-2 minutes.
3. Pour in sherry or white wine, scraping up any bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced.
4. Add the seafood stock (or prepared shrimp stock), and bring to a gentle simmer. Let cook for 10 minutes.
Step 3: Blend & Finish the Bisque
1. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender, then return to the pot.
2. Stir in the cream and milk. If using cornstarch, mix it with 1 tbsp of cold water and stir into the bisque to thicken.
3. Add the shrimp (and crab/lobster if using) and cook for 3-4 minutes until the shrimp turn pink.
4. Finish with lemon juice, adjust seasoning with salt and pepper, and serve hot.
Nutritional Information
Calories: ~350-400 kcal
Carbohydrates: ~12g
Protein: ~25g
Fats: ~24g
Fiber: ~2g
Sodium: ~800mg
Notes & Variations
Make It Lighter: Substitute half-and-half for heavy cream or use coconut milk for a dairy-free option.
Extra Seafood Flavor: Add a few mussels or clams during the last few minutes of cooking.
Spicier Kick: Increase the cayenne or add a splash of hot sauce.
Thicker Texture: Use a bit more cornstarch, or add a small boiled potato before blending for natural thickening.
Garnishing Ideas: A drizzle of extra cream, a sprinkle of paprika, or crispy croutons make for a beautiful presentation.
This creamy seafood bisque is a comforting yet elegant dish that’s sure to impress any seafood lover!