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Seafood Bisque Recipe

Seafood Bisque Recipe photo by Taste of Home

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We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. —Pat Edwards Dauphin Island, Alabama

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Seafood Bisque Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

10 20 30

Ingredients

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-2/3 cups 2% milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 jar (4-1/2 ounces) whole mushrooms, drained
3 tablespoons Madeira wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions, optional

Directions

In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 169 calories, 6 g fat (3 g saturated fat), 127 mg cholesterol, 817 mg sodium, 10 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Seafood Bisque in Quick Cooking January/February 2003, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Seafood Bisque

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Reviewed on Nov. 13, 2012 by Marijke Koken

Most of the ingredients are canned or jared, not a healthy soup...what would make this soup better is too use fresh ingredients.

Reviewed on Sep. 15, 2009 by chrismmcmaine

Delicious and filling. Next time I'll use fresh mushrooms.

Reviewed on Aug. 02, 2009 by daisy2000

Seafood Bisque recipe is fantastic and easy. We changed shrimp to 2lb, crab to 3 cans lump, chopped the mushrooms, and added additional hot pepper sauce. This dish is a family and neighborhood favorite.