Creamy Seafood Bisque
A luxurious, velvety bisque melding sweet jumbo shrimp and lump crab in a rich, buttery base of onions, celery, garlic, and a hint of sherry. Finished with cream and milk for an indulgent, restaurant-worthy starter or main.
Ingredients
For the Base:
- 5 tablespoons unsalted butter
- 1 medium sweet onion finely diced
- 3 celery stalks minced
- 4 garlic cloves minced
- ¼ cup all-purpose flour
- 3 cups seafood stock
- 2 cups whole milk warmed
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 2 bay leaves
For the Seafood:
- 1 pound jumbo shrimp peeled and deveined
- 12 ounces lump crab meat checked for shells
- ¼ cup quality dry sherry
- 1 teaspoon Old Bay seasoning
- ½ teaspoon white pepper
- Salt to taste
Instructions
- Sauté onion and celery in butter. Add garlic and cook briefly.
- Stir in flour and cook for a couple of minutes.
- Whisk in warmed milk and seafood stock gradually.
- Add tomato paste, bay leaves, and seasoning. Simmer.
- Stir in cream and cook until slightly thick.
- Add shrimp and simmer until pink.
- See full steps with tips & photos → https://mischacrossing.com/creamy-seafood-bisque/
Notes
- Stock Swap: Use clam or lobster stock for even deeper seafood flavor.
- Make-Ahead: Prepare base through Step 4 and refrigerate up to 1 day ahead; reheat and finish with seafood before serving.
- Spice Variation: Add a pinch of cayenne or a dash of smoked paprika for heat and smokiness.