Shrimp and Crab Bisque86 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“A full flavored soup that combines crab and shrimp beautifully! This addition of white wine gives it a lovely mellow flavor. Garnish with chopped chives and serve with a crisp salad and good bread, and you'll have a royal meal.” - by katrina berry
Original recipe yields 4 to 6 servings
- In a 2-quart saucepan, melt butter over medium-high heat. Stir in flour, salt, white pepper; cook and stir for 2 minutes. Mix in bouillon granules, onion, and half of the half-and-half. Bring mixture to a boil.
- Reduce heat to medium; add shrimp and crab meat. Cook, stirring occasionally, until mixture thickens and shrimp are cooked through. Stir in remaining half and half and wine. Serve hot.
Amount Per Serving (4 total)
- 330 cal
- 18 g
- 9 g
Based on a 2,000 calorie diet
Reviews (86)Rate This Recipe
"Family loved this recipe!! I skipped the chicken boullion and added an additional 1/2 cup of half & half. I also added 2 tablespoons Old Bay Seasoning and 1 teaspoon ground cayenne pepper to spice i..." See moret up. It was wonderful - I will certainly make again!"
"I have made this bisque several times now and it is always fantastic. I tend to simplify things so I use a package of imitation lobster in place of the crabmeat and frozen cooked and peeled shrimp. I ..." See moreuse extra onion. But the real secret...I use all heavy whipping cream instead of the half-and-half and the wine. It's already low-carb but by using the heavy cream, you can almost eliminate the need for the flour, making it even lower in carbs! Silky smooth and rich. I love this stuff!"
"This was simple and delicious! I doubled the recipe so I had some to freeze. I added some minced garlic to the onion, added a 1/8 tsp of cayenne pepper, used half fat free half & half, and half regul..." See morear, and used imitation crabmeat. Before adding the second half of half and half, I used my wand blender, and blended half of the recipe. This was terrific, and I will def. make it again. Thanks!"
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