Shrimp and Crab Bisque

Ready in 1 hour
3 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Shrimp and Crab Bisque"

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Try this Shrimp and Crab Bisque recipe, or contribute your own. "Chicken" and "Seafood" are two tags used to describe Shrimp and Crab Bisque.

"I got raves on this soup. I used half @half & increased the stock & about tripled the shrimp."

- keggers


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1 pt Whipping cream
Tabasco; to taste
4 Stalks celery; with leaves
1/8 ts Ground cloves
3 cubes Chicken bouillon
Dry sherry; to taste
1 lb shrimp; Raw, peeled
1/4 ts Garlic powder
2 tb Butter
2 Garlic; crushed
1 lb Crab meat
2 Green onions; (tops only)
1 lg Yellow onion; chopped
1 8-oz can tomato sauce
2 c Fish Stock; Chicken Soup
1 tb Worcestershire Sauce
2 Whole Bay Leaves
White pepper; to taste
1 Bell pepper; quartered
1/2 c butter and flour
2 c milk

Original recipe makes 6



SERVES 6-8 AS A SOUP COURSE The firefighters in New Orleans must eat the most delicious food you can imagine. While this next contribution to our firefighters contest may look a little expensive to make, Officer Gayle Rogers in New Orleans knows the crew will enjoy it and foot the bill. You do know, dont you, that firefighters do not get their meals free with the work? They chip in each week to cover the cost of the groceries. Ill bet that Fireman Rogerss cooking is popular enough to bring about support for any bill! Heat a medium frying pan and saute the shrimp in the 2 tablespoons butter just until the shrimp changes color, about 3 minutes. Set aside. In a 2-quart saucepan cook the butter and flour together to form a roux. Cook to a very light brown. Add the celery and yellow onion and saute in the roux until soft. Stirring constantly, add the fish or chicken stock and milk. Stir until it thickens a bit. Add Worcestershire sauce, tomato sauce, bell pepper, and bay leaves. Simmer, covered, 1 to 2 hours. Remove the bell pepper pieces and the bay leaves. Add the shrimp and crab meat, along with the cream. Heat the soup again, being careful not to let it come to a boil. Add additional seasonings such as white pepper, Tabasco, and dry sherry. Garnish with the green onion tops and serve. From . Downloaded from Glens MM Recipe Archive, G Internet.

Calories Per Serving: 449 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is awesome!
sgibbs6791 4 years ago

I got raves on this soup. I used half @half & increased the stock & about tripled the shrimp.
keggers 5 years ago

Lilbama 10 years ago

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