October 19 was National Seafood Bisque Day, which isn’t a dish I would eat but David would. With Charlie wanting to try #Lobster I was thinking this might be a new meal him and David could share. Before you ask me what about Gerald I have no, clue if he would eat it or not. If not he can fend for himself.
Now, y’all know me well enough to know that seafood isn’t something you’ll find me asking for at the dinner table. 😂 I’ll happily let David, Charlie, and the other seafood lovers enjoy this one while I find something else to eat. But just because seafood isn’t my favorite doesn’t mean I can’t share a recipe that might make somebody else’s day a little tastier!
A seafood bisque is traditionally a smooth, creamy soup made with seafood, broth, cream, and seasonings. Depending on the recipe, you might find shrimp, crab, lobster, or a combination of your favorites in the bowl. And the best part? You can make a comforting version right at home.
Easy Creamy Seafood Bisque
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups seafood stock or fish broth
- 1 cup whole milk
- 1 cup heavy cream
- 8 ounces cooked shrimp, peeled and chopped
- 4 ounces cooked crabmeat, checked carefully for shell pieces
- 1 tablespoon tomato paste
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon chopped parsley, for garnish
Directions
- Start with the vegetables. Melt the butter in a saucepan over medium heat. Add the chopped onion and cook for about 4–5 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
- Make the base. Sprinkle in the flour and stir for about a minute. Add the tomato paste and paprika, mixing everything together.
- Add the broth. Gradually whisk in the seafood stock, making sure to break up any lumps. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until it begins to thicken.
- Make it creamy. Reduce the heat and stir in the milk and heavy cream. Warm gently without allowing the soup to boil vigorously.
- Add the seafood. Stir in the cooked shrimp and crabmeat. Heat until the seafood is thoroughly warmed through. Season with salt and pepper to taste.
- Serve and enjoy! Ladle the bisque into bowls and sprinkle with fresh parsley. Serve with crusty bread, crackers, or a side salad.
A Few Tips from the Kitchen
- Want a little extra flavor? A pinch of cayenne pepper can add some warmth.
- Prefer shrimp only? You can leave out the crab and use more shrimp instead.
- Want a smoother texture? Blend the soup base before adding the cooked seafood.
- If using frozen seafood, thaw it safely first and make sure everything is properly cooked or reheated.
Keep refrigerated leftovers promptly and use them within 3–4 days.
For my family food holidays are a fun excuse to try something new, share a family favorite, or make a meal for someone you love. Maybe seafood bisque is already one of your favorite comfort foods. Maybe you’ve never tried it before. Or maybe, like me, you’re perfectly happy letting everyone else enjoy the seafood while you choose something different! 😂
Tell me in the comments: Do you prefer shrimp, crab, lobster, or a combination of seafood? And do you make your own bisque at home?
I’d love to hear what you think!
Grateful, Thankful, and Blessed! ❤️
GreatfulMoments.com
#SeafoodBisqueDay #NationalSeafoodBisqueDay #SeafoodRecipes #ComfortFood #GreatfulMoments
Thank you,
Glenda, Charlie and David Cates
