Recipe by katrina berry
"A full flavored soup that combines crab and shrimp beautifully! This addition of white wine gives it a lovely mellow flavor. Garnish with chopped chives and serve with a crisp salad and good bread, and you'll have a royal meal."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground white pepper
chicken bouillon powder
1 1/2 cups
medium shrimp - peeled and deveined
Family loved this recipe!! I skipped the chicken boullion and added an additional 1/2 cup of half & half. I also added 2 tablespoons Old Bay Seasoning and
1 teaspoon ground cayenne pepper to spice it up. It was wonderful - I will certainly make again!
I only had 2-3 bites and threw the rest of my bowl away and my husband thought it was the worst thing I have made in our 17 year marraige. I followed the recipe exactly. I will say that maybe it was the wine that gave it such a bad taste.
I have made this bisque several times now and it is always fantastic. I tend to simplify things so I use a package of imitation lobster in place of the crabmeat and frozen cooked and peeled shrimp. I use extra onion. But the real secret...I use all heavy whipping cream instead of the half-and-half and the wine. It's already low-carb but by using the heavy cream, you can almost eliminate the need for the flour, making it even lower in carbs! Silky smooth and rich. I love this stuff!
This was simple and delicious! I doubled the recipe so I had some to freeze. I added some minced garlic to the onion, added a 1/8 tsp of cayenne pepper, used half fat free half & half, and half regular, and used imitation crabmeat. Before adding the second half of half and half, I used my wand blender, and blended half of the recipe. This was terrific, and I will def. make it again. Thanks!
This was a big hit with both my clients and my husband. I too sauteed the onion, with some garlic, before adding the called for ingredients. Also added some scallops, along with cooked potatoes and carrots - which made for a hearty meal. Served with warmed Naan bread. Yum Yum...definitely a keeper!
This was really good. I doubled the recipe and added black ground pepper to give it a little more spice. The only thing I would do differently is omit the salt and only use half the amount of wine. Thanks for the recipe...
My husband and I LOVED this. I couldn't get fresh crab meat, so I used 2 4oz cans. It was wonderful! I can't wait to make it again. Thanks for posting.
The flavor was excellent! I would recommend omitting the salt because the bouillion gave it plenty. I also was not sure if I was supposed to use raw or cooked shrimp. I used raw and simmered for 25 minutes. In addition, I spooned some into the blender and it gave it a great texture. I served this Christmas Eve and it was a hit.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Crab Bisque
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 162
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make a quick shrimp bisque with spicy Asian flavors.
See how to make a super-simple, guest-worthy crab bisque.
See how Chef John makes an intensely flavorful gumbo.