Easy Seafood Bisque

15m
Prep Time
35-40m
Cook Time
50m
Ready In


"An easy seafood bisque doesn't require a lot of work, it can be served right away but it's better if you refrigerate it overnight and reheat before serving."

Original is 4 servings

Nutritional

  • Serving Size: 1 (314.1 g)
  • Calories 454.6
  • Total Fat - 24.6 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 207 mg
  • Sodium - 1426.5 mg
  • Total Carbohydrate - 37.7 g
  • Dietary Fiber - 1.9 g
  • Sugars - 18.3 g
  • Protein - 20.3 g
  • Calcium - 112.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Melt the butter in a saucepan on medium heat. Add the onion and celery. Saute 3 minutes or until onions are translucent. Add garlic. Saute 2 minutes.

Step 2

Add one can of condensed cream of mushroom and one can of condensed cream of celery soup with 2 cans half and half (as stated in the ingredients) Heat to a low boil as you add the tomato paste and Worcestershire sauce.

Step 3

Cut shrimp into bite sized pieces that will fit on your spoon, but keep them large enough that the flavor isn't covered up by the other ingredients. Add to the soup and allow to simmer about 30 minutes. Add salt, pepper and hot sauce to taste.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use fresh shrimp, crab, or lobster for the best flavor.
  • If you prefer a spicier bisque, feel free to add more hot sauce.

  • For the shrimp, substitute 1 pound of firm tofu for a vegetarian option. This substitution will provide a similar texture and a protein boost, while still keeping the bisque light and flavorful.
  • For the condensed soups, substitute 1/2 cup of vegetable or chicken broth for each can. This substitution will add more depth of flavor to the bisque, while still keeping the creamy texture.

Vegetarian Option Replace the shrimp with 1 pound of firm tofu, diced, and sautéed in the butter for 5 minutes. Add 1 teaspoon of smoked paprika and 1 teaspoon of garlic powder to the soup for flavor.



Garlic Bread: Garlic bread is the perfect accompaniment to this creamy seafood bisque. The crunchy, buttery garlic bread contrasts nicely with the creamy soup and adds a nice flavor to the dish.


Crispy Roasted Potatoes: Crispy roasted potatoes are a great side dish to pair with this creamy seafood bisque. The crunchy potatoes add a nice texture to the soup, and the flavor of the roasted potatoes will bring out the flavor of the seafood in the bisque. The potatoes also provide a nice contrast to the creamy texture of the soup.




FAQ

Q: How much shrimp should I use?

A: You should use 1 pound of fresh shrimp, peeled and deveined. You can use medium or large shrimp or 1 pound of crab or lobster, or a combo of all three.



Q: What is the best way to cook shrimp?

A: The best way to cook shrimp is to sauté, bake, grill, or boil them. When sautéing, use a hot pan with a little oil and seasonings. For baking, preheat the oven to 400°F and bake for 8-10 minutes. For grilling, preheat the grill to medium-high and cook for 2-3 minutes per side. For boiling, bring a pot of salted water to a boil and cook for 2-3 minutes.

1 Reviews

QueenBea

I made this a day ahead and reheated this to put in hubby's hunting party's thermos to warm up their bellies as they stop for a lunch break. I had a bowl today for lunch and this is wonderful. I used frozen shrimp and canned crab meat. Made for the Billboard Recipe Tag Game.

5.0

review by:
(6 Oct 2012)

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Fun facts:

This recipe for Easy Seafood Bisque is believed to have originated in France during the 18th century. It was a favorite dish of King Louis XV, who enjoyed it so much he requested it for his royal banquets.

Seafood Bisque is also believed to have been the favorite dish of the famous French novelist, Marcel Proust. He wrote about it in his book, In Search of Lost Time, which is considered one of the greatest novels of the 20th century.