Barb's Shrimp and Crab Bisque

barbara lentz


I found a conventional shrimp bisque recipe and tweaked the heck out of it and came up with this. My family loves it.


☆☆☆☆☆ 0 votes

45 Min
30 Min
Stove Top


  • 8 Tbsp
    butter divided
  • 1/2 lb
    shrimp peeled deveined and chopped
  • 1/2 lb
    snow crab legs cooked and shells removed.
  • 1/2 c
    each onions, celery, carrots chopped
  • 4 c
    water or fish stock
  • 1 pkg
    chicken bouillon like knorr's homestyle
  • 1 Tbsp
    seasoning salt
  • 28 oz
    can crushed tomatoes
  • 1/2 c
    dry white wine
  • 12 oz
    evaporated milk
  • 1/2 c
    heavy cream
  • 1/4 c
  • 1/8 c
    fresh parsley chopped
  • 1/8 c
    fresh basil chopped

How to Make Barb's Shrimp and Crab Bisque


  1. Melt two tablespoons butter in pan and saute onion, celery, and carrots for 5 minutes. Add water or fish stock. Bring to boil. Reduce to a simmer and simmer until vegetables are soft. Puree with a immersion blender or transfer to a food processor or blender and puree until vegetables are smooth.
  2. Add chicken bouillon, crushed tomatoes, wine and salt. return to a simmer. Simmer for 30 minutes stirring occasionally
  3. Meanwhile melt remaining 6 tablespoons of butter in pan. Stir in flour and make a roux. Slowly add the milk and heavy cream. Stir into tomato mixture.
  4. Add shrimp and crab and cook 3 to 4 minutes until shrimp is done. Add fresh parsley and basil.

Printable Recipe Card

About Barb's Shrimp and Crab Bisque

Course/Dish: Cream Soups
Main Ingredient: Seafood
Regional Style: French

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