Heat 1 tbsp butter in a pan. Add shrimp + crab, season with salt & pepper, sauté 1–2 minutes. Remove and set aside (don’t overcook — it will cook more in the soup).
2. Make the bisque base
In a soup pot:
Melt 3 tbsp butter
Add onion + celery Sauté 4–5 minutes until soft. Add garlic and cook 30 seconds.
3. Thicken
Sprinkle in 3 tbsp flour. Stir for 1 minute to form a roux.
4. Add liquids
Slowly pour in seafood stock while whisking. Add tomato paste, paprika, cayenne, and Old Bay.
Simmer 10 minutes to thicken and develop flavor.
5. Blend (optional for silky texture)
Use an immersion blender to puree the soup base. (This step gives the bisque its classic, creamy smoothness.)
6. Add cream & seafood
Lower heat. Stir in heavy cream + milk. Add shrimp & crab back in.
Simmer 2–3 minutes on LOW (do not boil).
Add sherry/white wine at the end if using.
Taste and adjust salt & pepper.
🍲 Serve With:
Extra lump crab on top (luxury!)
Crusty bread
Garlic toast
Parmesan croutons
🤤 Flavor Notes:
Rich, creamy, buttery
Deep seafood flavor
Slight tomato sweetness
Gentle spice
Elegant and comforting
💡 Tips for the BEST Seafood Bisque
Don’t boil after adding cream — it may curdle
Add seafood at the end to stay tender
Use seafood stock for strongest flavor
Blend the base for restaurant-style smoothness
😍 Result:
A silky, creamy, decadent bowl of Crab & Shrimp Bisque that tastes like a $30 restaurant dish — but easy enough to make at home. 🤫😋🤤
If you want a 15-minute quick version, spicy Cajun bisque, no-cream version, or thick chowder-style, just tell me!
