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."
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ground white pepper
chicken bouillon powder
1 1/2 cups
medium shrimp - peeled and deveined
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!
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.
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!
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...
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.
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.
* 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
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