There’s something about a rich, creamy seafood bisque that feels a little luxurious—like the kind of thing you’d only order when you’re out at a nice restaurant. But honestly? Once I started making it at home, I never looked back.
This one’s loaded with juicy shrimp and tender bay scallops, lightly seasoned and simmered in a creamy, buttery broth that gets just the right kick from Old Bay and a splash of white wine. It tastes indulgent but comes together surprisingly quickly—and that’s why I keep coming back to it.
Why This Bisque Has a Permanent Spot in My Recipe Binder
This soup is the kind of thing I like to make when I want to feel like I’ve made something special without pulling out a hundred ingredients or making a mess of the whole kitchen.
I first whipped it up on a Sunday evening after a long, rainy day. I had some leftover shrimp and scallops from a seafood pasta night and didn’t want them to go to waste. One hour later, I was sitting on the couch with a bowl of warm bisque, crusty bread, and a glass of wine, wondering why I hadn’t made this sooner.
Since then, it’s become my go-to for everything from dinner parties to weeknight dinners when I just want something comforting and a little bit extra.
What You’ll Need (And Some Handy Shortcuts)
Shrimp
I usually grab a bag of frozen peeled and deveined shrimp to make life easier. Medium-sized ones work best, and I chop them into small bite-sized pieces so you get a little in every spoonful.
Bay Scallops
If yours are on the bigger side, cut them in half—smaller bites make for better texture and a more evenly flavored bisque.
Butter
I go with unsalted so I can control the salt levels better. But if all you’ve got is salted, no big deal—just taste before you add more salt.
Celery & Garlic
Chopped celery gives a subtle base flavor that balances the richness, and garlic adds that irresistible depth. I’ll admit, I’ve used jarred garlic when I’m in a hurry—it works just fine.
Flour
A little bit of all-purpose flour thickens the soup into that classic bisque texture. If you need gluten free, try a 1:1 flour blend and it should hold up well.
Seasonings
Old Bay is key here—it gives that familiar coastal flavor that just screams seafood soup. I add a pinch of nutmeg too; it sounds odd, but trust me—it rounds everything out.
Dry White Wine
Sauvignon blanc or pinot grigio is perfect. If wine’s not your thing, extra seafood stock works just fine—I’ve done both and it’s still delicious.
Seafood Stock
You can usually find this near the broth section at the store. It really amps up the seafood flavor more than chicken or vegetable stock would.
Half-and-Half
This makes the bisque creamy without being overly heavy. I’ve also used a mix of milk and cream when I’m running low—it still turns out silky and rich.
Sugar
Just a little adds balance to the savory flavors and rounds out the soup nicely. Don’t skip it.
How I Make It (Without Complicating Dinner)
-
Cook the Seafood First
Melt butter in a big pot and quickly sauté your shrimp and scallops. As soon as the shrimp turns pink, remove it. Don’t overcook—it’ll go back into the soup later. -
Build the Flavor
Add a bit more butter, toss in the celery, and cook it down until it’s nice and soft. Stir in your garlic and cook just until fragrant. At this point, it smells amazing. -
Thicken the Base
Sprinkle in the flour and whisk it well—it’ll look like a paste. Slowly pour in the seafood stock and half-and-half, whisking constantly to keep things smooth. -
Simmer & Season
Let it bubble gently for about 10 minutes to thicken, stirring every now and then. Then stir in the cooked shrimp and scallops, your seasonings, wine, and a pinch of sugar. -
Final Touches
Let it all simmer together for another 5 minutes to bring the flavors together. I usually finish with a sprinkle of Old Bay and some chopped parsley right before serving.
A Few Extra Tips That Make All the Difference
- Keep the heat gentle while simmering—if it boils too hard, the dairy can separate or turn grainy.
- Taste as you go. This one’s all about balance. Add a little extra Old Bay or sugar based on what your palate likes.
- Double it. This recipe doubles well, and leftovers taste even better the next day.
- Use a ladle for the seafood. When adding back the shrimp and scallops, I like to scoop them out with a slotted spoon and portion them evenly into bowls so everyone gets plenty.
How I Like to Serve It
For me, it’s hard to beat a bowl of this bisque with a slice of crusty French bread and a simple green salad on the side. It’s elegant enough to serve for a dinner party—I’ve done that more than once—but still relaxed and cozy enough for a family night in.
Sometimes, I’ll even pour it into small mugs and serve it as an appetizer before a bigger seafood meal.
Storing Leftovers
Leftovers will keep in the fridge for 3 to 4 days. Just let the bisque cool, then store in a sealed container. Reheat it gently over low heat, stirring often—don’t crank the heat or you risk curdling the cream.
You can freeze this one too, though the texture might change slightly. If I do freeze it, I like to freeze it before adding the half-and-half, then add the cream when I reheat it.
Seafood Bisque
This velvety seafood bisque is a cozy bowl of comfort, packed with tender shrimp, sweet bay scallops, and a touch of white wine for depth. It’s the kind of soup you’d expect at a fancy coastal bistro—only now, you can make it right in your own kitchen.
Ingredients
- 1 pound bay scallops, cut into ½-inch pieces if large
- 1 pound medium shrimp, peeled, deveined, and chopped into ½-inch chunks
- 3 tablespoons all-purpose flour
- 1 ½ cups finely chopped celery (about 3 stalks)
- 1 tablespoon fresh garlic, minced
- 6 tablespoons unsalted butter, divided
- 3 cups half-and-half
- 4 cups seafood stock (one 32 oz container)
- ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 2 teaspoons Old Bay seasoning
- ½ teaspoon ground nutmeg
- 2 teaspoons sugar
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Start by heating half the butter in a large Dutch oven or soup pot over medium-high heat. Add the shrimp and scallops and cook them just until the shrimp turns pink and opaque, about 4 minutes. Scoop them out with a slotted spoon and set aside, leaving all those flavorful juices behind.
- Melt the remaining butter in the same pot. Add the celery and sauté for a few minutes until softened. Stir in the garlic and let it cook briefly until fragrant.
- Sprinkle in the flour and whisk well to form a roux. Slowly pour in the half-and-half and seafood stock while whisking continuously to avoid lumps.
- Bring the mixture to a gentle simmer, stirring often, and let it thicken for about 10 minutes. Lower the heat if it starts bubbling too vigorously.
- Return the cooked seafood to the pot, along with the wine, Old Bay, nutmeg, sugar, and a good pinch of salt and pepper. Stir everything together and let it simmer another 5 minutes so the flavors meld beautifully.
- Ladle into bowls, garnish with fresh parsley if you’d like, and serve it hot with some crusty bread on the side.
Notes
- Let the bisque cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 3 days.
- Wine substitute: If you’d rather skip the wine, just use extra seafood stock or chicken broth.
Nutrition Information
Yield
11Serving Size
1Amount Per Serving Calories 328Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 184mgSodium 1124mgCarbohydrates 12gFiber 1gSugar 4gProtein 32g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I make it ahead of time?
Yes! Make the base a day in advance, but add the cream and seafood just before serving to keep everything fresh and tender.
Can I use other seafood?
Absolutely. Lobster or crab would be great in here. Just be gentle with more delicate seafood—add it toward the end so it doesn’t overcook.
Is it spicy?
Not really. Old Bay has a little warmth, but nothing intense. You can add a pinch of cayenne if you like it spicier.
Can I skip the wine?
Yes, just use more seafood stock instead. The wine adds a subtle acidity, but it’s not essential.
This seafood bisque is one of those recipes that feels like a treat, but it’s surprisingly simple to make at home. Whether you’re planning a cozy dinner or just craving something warm and comforting, this creamy, seafood-loaded soup never disappoints.
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