This post may include affiliate links. Thank you for your support.
Perfectly rich and beautifully creamy, this Seafood Bisque is the epitome of spectacular shellfish! Featuring succulent shrimp and juicy crab meat mingled with a velvety broth infused with aromatic spices and fresh herbs, this recipe for bisque soup is a symphony of indulgently delicious flavors. Best of all, you’ll need just one pot and 30 minutes to make it!
“It was absolutely delicious!!! My family loved it. I had some basmati rice left over from the night before, and added it to the bisque to make it go further. Thanks for sharing the recipe!!!”
– M. Bennett
Update: This recipe was originally published in February 2021. I made updates the article below to include more information about making this bisque recipe at home.
Hi, friends! Do love ordering creamy bisque soups at restaurants, but feel too nervous to make it at home? Let me rock your culinary world because today’s recipe for seafood bisque is deliciously fancy and perfectly impressive, plus it also happens to be pretty fuss-free to prepare.
You can take the easy route and get it on the table in 30 minutes. Or, go all out with a homemade seafood stock and make the a restaurant-quality bisque in under an hour. Regardless of the culinary adventure you choose, making creamy seafood soup at home is WAY easier than you think:
Table of Contents
About this seafood bisque soup
This seafood bisque recipe is luscious, rich, irresistible and sinfully delicious. It’s bursting with robust flavors and loaded with big chunks of succulent lump crab and decadent heavy cream.
This crab and shrimp fish bisque tastes like you spent the entire day slaving away in the kitchen; however, it’s insanely easy to prepare and made with simple, easy-to-find ingredients. Plus, it’s made entirely in one pot – yes, just one pot.
Lush, indulgent and deeply flavorsome, this soup is always a crowd pleaser. Just one bite (or slurp!) and your family will fall in love with this unapologetically delicious bisque!
Why you’ll love this recipe
TL;DR? Here’s the gist:
- Surprisingly Simple to Make. While crab shrimp seafood bisque may sound like something you’d save for special occasions, it’s actually soup-er simple to make with easy to find ingredients and just one pot.
- Rich and Creamy Texture. Silky smooth, beautifully rich, and perfectly creamy with plenty of generous chunks of real crab meat and succulent shrimp, this soup is equal parts indulgent and satisfying.
- Perfectly Balanced Flavors. Savory, creamy, slightly sweet, and perfectly seasoned, this seafood bisque recipe allows the natural sweetness of the shellfish to shine with just the right amount of complementary aromatics, seasonings, and rich cream.
- Totally Customizable. You can easily tweak this recipe to suit your preferences and wallet—use shrimp and bay scallops for a more budget-friendly version, add lobster for an extra-special touch, or simply use whatever fish you love.
- All Season Soup Recipe. Whether you’re trying to stay cozy on a chilly winter evening or entertaining friends for a summer al fresco dinner, this any-season soup is fancy enough for special occasions, yet easy enough for any given day of the week.
Ingredients in shrimp crab bisque
- Butter: Butter provides a base of rich flavor for sautéing the shrimp and vegetables. Make sure you use unsalted butter so you can control the amount of salt in the bisque.
- Seafood: This recipe calls for shrimp and crab; however, you can use whatever variety or combination of seafood you prefer. (See below for more options.)
- Vegetables: Green onions, carrots and celery create a base of aromatic flavor.
- Garlic: Three to four cloves of garlic provide a subtle, yet distinctive punchy taste. Make sure you use fresh garlic, not the pre-minced variety sold in a jar.
- Seasonings: A combination of bay leaves, sweet paprika, Old Bay, thyme, cayenne, kosher salt and ground black pepper all provide a ton of robust flavor.
- Tomato Paste: Two tablespoons of thick tomato paste give the bisque a bit of body while adding a highly concentrated flavor to the soup. It’s also what gives bisque its beautiful pinkish color.
- Flour: ¼ cup of all-purpose flour helps thicken the bisque.
- Brandy & Sherry: A combination of brandy and sherry add rich, luxurious flavor.
- Swap: You can substitute cognac for the brandy and a dry white wine for the sherry if you like. However, I highly suggest you don’t skip the using the spirit/wine – it will cook out of the bisque, leaving behind none of the alcohol and all of the flavor.
- Stock: Four cups of seafood stock make up the liquid base of this bisque.
- Cream: 1 ½ to 2 cups of heavy cream deliver rich flavor and a decadent mouthfeel. Use the cream to taste, adding the full 2 cups for a more luxurious bisque.
- Swap: You can use a 50/50 combination of heavy cream and half-and-half if you would like to cut a few calories; however, I do not recommend using milk.
Recipe variations
Want to make a few changes or additions to this shrimp bisque? Wonderful! Get creative or simply eliminate the ingredients you don’t like and substitute the ones you love. Below are a few ideas to get you started:
- Leeks: Prefer a slightly sweeter onion flavor? Substitute the green onions with fresh leeks.
- Bell Peppers: Shake things up and substitute bell peppers for the carrots.
- Bacon: Love crispy bacon? Dice up a few strips of bacon and cook it until crispy. Remove the bacon from the pan and use the fat to sauté the shrimp.!
- Corn: Try adding a can of creamed corn for a burst of sweet flavor and added creamy texture.
- Clam Juice: Prefer a salty, briny flavor in your seafood bisque? Try substituting some or all of the fish stock for clam juice.
- Lobster Bisque: If you’re looking for pure luxury in a soup bowl, swap out the crab and shrimp for all lobster meat.
- Fish Bisque: Prefer fish to shellfish? Use a firm white fish, such as cod, halibut, or a combination of the two.
- Feeding a crowd: This crab shrimp seafood bisque recipe can easily be doubled, tripled or even quadrupled!
Follow these chef expert tips for the most success!
- Use Seafood YOU Love. If you’ve got access to fresh shrimp and crab, by all means, use that. However, please know that frozen works just as well. Just make sure you use what you love since the seafood is the star of this show.
- For the BEST Bisque, Make Your Own Stock. If you’re looking for restaurant-quality bisque, you’ll want to make your own shrimp stock using shells from the shrimp. It’s super simple, yet makes a big difference.
- For a Shortcut, Buy Good-Quality Stock. Don’t feel like the fuss? I totally get it. Jut make sure you select a high-quality, low-sodium stock.
- Season As You Go. Be sure to season and taste the soup as you’re cooking; however, watch the salt if you’re using a store-bought stock.
- Don’t Rush the Cooking Process. Don’t rush the process when starting this crab shrimp seafood bisque. You want to slowly sweat the veggies (meaning, no browning) and let the flour cook long enough so that you remove raw taste.
- But Be Careful with Seafood. To avoid overcooking the shrimp, you’ll actually be sautéing them first and then adding them to the soup and blending—this ensures they stay perfect before juicy and tender. And when you add the crab, make sure you cook it until it’s *just* warm throughout.
- Garnish for Gold. While this crab shrimp soup is delish on its own, adding textural and flavorful garnishes will take it right over the top. Reserve a couple shrimp and a handful of crab meat to garnish the top of the bisque. And add a drizzle of heavy cream for richness and chives for freshness.
Step-by-step photos: making this recipe at home
If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page.
FAQs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
What type of seafood can I use?
When selecting seafood for bisque, make sure you use fresh seafood what hasn’t already been par-cooked. And, for the most flavor, purchase shellfish with the shells still on.
Shrimp
For the best taste, use fresh or frozen shrimp, but make sure purchase shrimp with the shell-on! You will use the shrimp to make an easy, yet deeply flavorful seafood stock. I prefer to purchase large (21/30 count) shrimp, but medium-size shrimp will work as well! (Need help? Learn all about thawing shrimp and cleaning shrimp.)
Short-cut: If you are looking to save time, you can use pre-cooked shrimp in this bisque. Omit the first two steps of the recipe and add the shrimp according to the recipe instructions in step six. Please note, your bisque will lack some complex flavor.
Crab
You can find crab in two forms – whole or picked meat.
- Whole: I personally love the sweet, luxurious meat found in crab legs and it works terrific in this bisque recipe. And, you can learn all about it here: how to prepare crab legs.
- Picked Meat: If you’re looking for the quick route, you’ll want to use picked and pasteurized fresh crabmeat, which can be found in the refrigerated section of your grocery store. There are five grades of picked crabmeat – colossal and jumbo, lump, backfire, special, and claw crabmeat (from most expensive to least) – and you can use whichever grade you like.
Note: I do not recommend using the shelf-stable cans of crabmeat that can be found in the canned fish aisle of your grocery store in this seafood bisque recipe. Those cans lack flavor and are riddled with preservatives.
Lobster
You can use fresh, frozen or canned lobster meat, however fresh or frozen is always best. You can use the lobster shells and meat in the same exact way you use shrimp in this recipe!
Crawfish
Crawfish is a great option if you love the delicate flavor of lobster or crab, but don’t love the price tag! Fresh or frozen crawfish works great; just make sure you select Louisiana raised crawfish tail meat for the best taste!
Clams
Love salty, briny flavor? Try using clams in your bisque. I recommend using a can (or two) of baby clams. Make sure you drain the clams before using. Add the clams to your bisque during the last 5 minutes of cooking.
Scallops
Fresh or high-quality frozen scallops are delicious in creamy bisque! Both bay scallops and sea scallops work beautifully, depending upon your budget. Bay scallops are fine to use as is; however, consider roughly chopping larger sea scallops into generous bite-size pieces.
Regardless what size scallops you select, make sure you seek out scallops with the label “dry-packed” or “dry”. Some wholesalers will soak the scallops in a salt-based brine that can leave a faint chemical aftertaste. Also, look for firm scallops and avoid any that appear shiny, wet or soft.
Can I use frozen seafood?
Absolutely. Unless you live on the coast and have access to a trusted fish monger, fresh (never-frozen) seafood is a super rare treat. Most of the fish and seafood sold at the grocery store is actually “previously frozen”. With that said, you can definitely use frozen seafood to make this bisque recipe. Just make sure to thaw it properly before using.
Why isn’t my shrimp and crab bisque thick?
Traditionally, bisques are ultra-creamy, and they should be thick enough to lightly coat the back of a spoon. If you prefer your bisque to be thicker, there are several ways to thicken soups depending upon the consistency and thickness you are going for! Below are the most common techniques and tips for thickening soup.
How to thicken fish bisque recipes?
If you’re looking to slightly thicken the soup up, simply let it simmer a let bit longer. But, if you’re looking for an ultra thick, stick-to-your-ribs consistency, try one of these methods instead:
- Blend it. Traditionally, bisque recipes call for grinding seafood shells into a fine paste to thicken the soup. This easy seafood bisque purees a portion of shrimp meat and the vegetables to create a silky-smooth, thick soup to thicken the texture and intensify the flavors. If you’re looking for a thicker consistency, puree all the seafood.
- Flour (Roux): This shrimp shell soup uses a traditional roux (a combination of butter and flour) as a thickening and stabilizing agent. If you love a thicker bisque, use more flour, but make sure you cook it for 2 minutes to remove any raw flour taste.
- Cream: Full-fat heavy cream adds plenty of richness and body to this bisque. Simple add a little more cream for a thicker soup. Just make sure you do not boil the bisque after adding the cream as boiling can cause the soup to break and curdle.
- Rice: Long-grain white rice is another common ingredient used to add body to a bisque. If you prefer an extremely thick soup, you can add about ¼ cup of rice to the soup right after adding the stock. Then, let the soup simmer for 20 minutes, or until the rice is soft. And proceed with pureeing the bisque according to the recipe instructions.
- Cornstarch: If your bisque still isn’t thick enough, you can use a cornstarch slurry to add more body to the soup. Just whisk a tablespoon of cornstarch together with 2 tablespoons of cold cream. Whisk the slurry into the soup and bring everything to a gentle simmer. Simmer the bisque until it thickens to your desired consistency. Note: To activate a slurry, you must bring the soup to a simmer. However, be careful, as you do not want to boil this cream-based soup!
What toppings can I add to crab and shrimp bisque?
Toppings or garnishes are the easiest way to customize your bisque of seafood! You can get as creative as you like when garnishing or adding toppings to your homemade bisque. If you are entertaining or serving a crowd, try setting up a soup bar and place each topping option in individual bowls, that way your guests can help themselves and customize their bisque to their liking.
- Oyster Crackers: Creamy seafood bisque plus crunchy crackers is a classic combination for a reason.
- Croutons: Crunchy homemade croutons are a great way to add a touch of contrasting texture to velvety crab shrimp seafood bisque.
- Bacon: Because everything tastes better with crispy bacon.
- Avocado: Rich and creamy slices of avocado perfectly complement the creamy texture of this soup.
- Jalapeño: If you like it hot, thin slivers of jalapeños or pickled peppers are the perfect topping option.
- Scallions or Chives: Delicate onions are a great way to add a touch of mild onion flavor along with beautiful flare.
- Sour Cream: Tangy sour cream is an easy way to add even more rich, luxurious flavor to your bisque. Or try Greek yogurt if you are looking to keeps things on the lighter side.
- Hot Sauce: A few splashes of your favorite hot sauce is a must if you like to bring the heat.
If you are looking for a luxurious seafood experience for your tastebuds, look no further than this delicious, fuss-free shrimp crab seafood bisque soup! Rich, creamy and insanely delicious, this recipe will quickly become a family staple!
Cheyanne
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
Thick, hearty, cozy soup recipes!
Seafood Bisque
Equipment
- 1 Dutch Oven or Large Pot – for cooking the soup
- 1 Immersion Blender OR High-Powered Stand Blender – for blending the bisque
Ingredients
- 4 TBS Unsalted Butter – DIVIDED
- 1 pound Large Shrimp – peeled, deveined & shells reserved (SEE NOTES)
- 2 whole Seafood Bouillon Cubes (mixed with 4 ¼ cups of water) – (substitute: 3 3/4 clam juice or seafood stock) (SEE NOTES)
- 2 whole Dry Bay Leaves
- 8-10 whole 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
- to taste Kosher Salt & Ground Black Pepper
- 2 TBS Tomato Paste
- ¼ Cup All Purpose Flour – spooned & leveled
- ¼ Cup EACH: Brandy & Dry Sherry (substitute: dry white wine)
- 1 ½ – 2 Cups Heavy Cream – more or less to taste
- 8 ounces Lump Crab Meat – DIVIDED
- Optional Garnishes: Chopped Parsley, Hot Sauce, Smoked Paprika
Instructions
- Optional – Make Quick Shrimp Stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Once melted, 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. Then bring the contents to a simmer. Once simmering, 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.(Note: Skip this step if using store-bought stock)
- Sauté Shrimp: Lightly wipe out pot with paper towels if necessary and then return pot to the stove. Melt 1 tablespoon of butter over medium heat. Once melted, 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 Aromatics: 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 Tomato Paste, Flour, and 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 and Simmer Soup: Slowly pour in the shrimp 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 and Puree Bisque: 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 and 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 Seafood Bisque: Divide the crab and shrimp 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!
Notes
- Quick & Easy Method: To save a bit of time and prep, you can use (12 ounces) of cooked cocktail shrimp in this recipe instead! Skip step 1 and 2 of the recipe and use 3 ¾ cups of store-bought seafood stock.
- Blending Soup: If using a high-speed blender to puree the bisque, make sure you do so in batches! Steam expands in the blender which can cause soups to splatter!! Fill the blender only 1/3 of the way up, vent the top and cover with a folded kitchen towel when blending.
-
Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
-
Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
- Recipe Yield: approximately 64 ounces
- Serves: 4 as a main; 8 as a starter
- Serving Size: 8 (1 cup) servings
Nutrition
Did you make this recipe?
Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!
©No Spoon Necessary. All images and content under copyright protection. Please do not use any images without prior permission. Kindly, do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.
David
There is no such thing as an “immersion” blender. An “emulsion blender” or “stick blender” emulsifies ingredients by making them homogeneous. No food item is ever immersed. I’ll be immersed in a film I’m watching while eating this delicious soup.
Recipe is good.
Cheyanne Holzworth
Hi David,
I’m thrilled you enjoyed this recipe for seafood bisque. However, you aren’t correct. At all. An emulsion is when you combine two liquids together that are normally un-mixable, for example: oil and vinegar. A vinaigrette is an EMULSION. A stick blender, also known as an IMMERSION blender, is dropped down into the food (hence, immersed) and blended. These two terms are NOT at all the same thing. A simple and quick google search could have solved this for you.
Again, thrilled you enjoyed the soup.
Cheers,
Cheyanne
Louis
A pinch of Persian saffron into the stock transforms this dish into something truly sublime.
Lovely recipe!
Cheyanne Holzworth
Hi Louis,
I’m honored you decided to give this seafood bisque recipe a go and absolutely thrilled to hear you enjoyed it! Adding a little saffron sounds *just* perfect – I’m definitely going to try that next time I make this, thank you for sharing your idea. And thank you so much for coming back and leaving a review. 🙂
Cheers and warmest wishes for a wonderful week,
Cheyanne
roger
Delicious! I used fish stock I made with the shells and added raw shrimp right to the soup, just cooked it a bit longer, great recipe..
Cheyanne Holzworth
Hi Roger,
I’m honored you decided to give this seafood bisque a try and absolutely thrilled you enjoyed it – I bet it was amazing with homemade fish stock! Thank you so much for coming back and leaving a comment. 🙂
Cheers and warmest wishes for a wonderful holiday season,
Cheyanne
Steve Evans
Very delicious, flavors and texture were a hit. Only things I would note:
– When reducing quantity to 4 servings it still called for same amount of stock
– While I love cayenne next time I would use less, I think heat takes a little away from this dish
– This took a long time, by the time I added the shrimp garnish they were cold. Would heat back up
– Recipe was specific about the thyme to use, but never mentioned it after the ingredient list from what I saw.
-About burned up my immersion blender, probably use blender next time or at least put veggies through food processor. Would speed up cooking time as well.
Bethany
Where did you add the garlic in? I am simmering the stock and veggies and realized you never added it so I skimmed through the next steps and don’t see it at all. Assuming I was supposed to add it in with veggies before sautéing.
Cheyanne Holzworth
Hi Bethany,
You typically add aromatics (garlic, ginger, etc) during the last minute of sautéing vegetables.
You add the garlic in step 3 of this recipe – “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.”
I hope the bisque turned out well despite the garlic! Cheers and warmest wishes for a wonderful week! 🙂
Best,
Cheyanne
Pamela Christian
I loved this with the slight changes I made: I bought 2+ pounds fresh shrimp with heads on. I doubled the recipe for the stock and did not have to use bullion because of the flavor from the heads. I froze half of the stock and half of the uncooked shrimp to make a batch of the EXCELLENT bisque in the future with less fuss. If you can’t stand using the heads with all their “interior” consider Better than Bullion Lobster Paste to augment the flavor. Absolutely loved this recipe and will be making it for my most discriminating guests in the future! Thank you Cheyanne!
Bernie
About recipe Scaling:
Regardless of the amount of bouillon cubes, you call for 4 1/4 cup of water or 3 3/4 store bought stock
In the same vein, the amount of bisque remain 64 oz regardless of servings.
This is not a criticism, just trying to bring attention to the people preparing the page failure to check their work. I have noted this mistake on many recipes
About Recipe:
This recipe sounds great, and I can’t wait to try it. I’ll post the outcome.
Cheyanne
Hi Bernie,
I appreciate your feedback; however, the recipe card is simply a plug-in utilizing tech. There isn’t space to add two (or three in this case) separate serving sizes – there isn’t even the option to do this, honestly. And since I’m not versed in coding or educated in the world of IT (I have education and formal training in cooking and culinary arts), what you are asking for or criticizing is WAY beyond my purview and capabilities. The substitutions I list are simply a CURTESY to you – the reader. The serving size will always be representative of the actual ingredients in the recipe.
About the recipe: I do hope you try it! If not, I at least hope I clarified how most recipe cards on the internet work.
Best,
Cheyanne
Mary
Delicious
Cheyanne
Hi Mary,
I’m honored you decided to try this crab and shrimp seafood bisque recipe and absolutely delighted you enjoyed it! Thank you so much for coming back and leaving a review.
Cheers and warmest wishes for a wonderful day,
Cheyanne
Rachel
This was so delicious, a hit with everyone! Will definitely make again! Thank you!
Cheyanne
Hi Rachel,
I’m honored you decided to give this bisque recipe a try and absolutely thrilled to hear everyone enjoyed it! Thank you so much for coming back and leaving a review. Cheers and warm wishes for a wonderful weekend!
Best,
Cheyanne
Linda Palmer
This was absolutely fantastic. We had crab legs on NYE, and I picked out 8 ounces of leftover crab, then boiled the shells and made my stock from crab. I had boiled them in a pretty spicy pot of water, so just the stock and leftover crabmeat made any more Old Bay or cayenne unnecessary. I did everything else per the recipe, using already shelled shrimp, and substituting Marsala wine for the sherry, and also added the corn I scraped off a leftover cooked ear. This recipe looks complicated, but I pretty much put it together in less than an hour.
M Bennett
It was absolutely delicious!!! My family loved it. I had some basmati rice left over from the night before, and added it to the bisque to make it go further. Thanks for sharing the recipe!!!
Cheyanne
Hi M,
I’m so thrilled to hear this bisque recipe was well received by you and your family! Thank you so very much for coming back and leaving a review!! Cheers and warm wishes for a wonderful holiday season!! 🙂
Best,
Cheyanne
Mary
This was super easy and made an absolutely delicious bisque! I only used shrimp. And I used vegetable broth instead of the boullion and water and it was superb!! Also, the second time I made it I froze the “base” (everything up to the heavy cream) and could thaw and add cream at a later date. PERFECT!!
Thank you for this recipe.
Cheyanne
Hi Mary,
I’m honored you tried this recipe and so happy to hear you customized it using what you have on hand (that’s what it’s all about – making the recipe your own). I’m absolutely thrilled you enjoyed this bisque! Thank you for sharing your tips and tricks!! Cheers and warm wishes for a wonderful holiday season. 🙂
Best,
Cheyanne
Cynthia Scott
Just tried your recipe. It was delicious or as my mother would say Delish! Thank you for the recipe.
Cheyanne
Hi Cynthia,
I’m absolutely thrilled you hear you enjoyed this bisque recipe!! Thank you so much for coming back and leaving a review. Cheers and warm wishes for a wonderful day! 🙂
Christina
A bit! Everyone said it tasted restaurant quality.
Cheyanne
Hi Christina,
I’m thrilled you enjoyed this seafood bisque recipe! Thank you so much for coming back and leaving a review. Cheers! 🙂
Kelly Mandrell
I loved this Seafood Bisque! I didn’t have the Sherry or Brandy but it turned out delicious without it. I will be making this again!
Morgan
One of our favorite soups of all time and it’s simply delicious! I make it with lobster/and or shrimp bisque often during the summer and around new year’s too!