This Spicy Seafood Bisque delivers all the indulgence of a restaurant-quality soup with a fraction of the effort. I like to add resistant starch pasta shells for a little extra heartiness, but you can easily leave them out and still enjoy a beautifully rich, flavorful bowl. The bisque is luxuriously creamy, with just the right amount of heat to keep things interesting, though you can dial the spice up or down to suit your preference without sacrificing taste. Using canned lump crab and frozen shrimp makes this recipe wonderfully convenient, so you can have a comforting, seafood-packed meal on the table in no time.
Ingredients
(Optional) 1/2 cup small shell pasta
2 lbs. raw shrimp, peeled, deveined and cleaned
1 can lump meat crab, drained and rinsed
3 Tbsp. butter
1 small onion, chopped
1/2 cup celery, chopped
(Optional) 1 carrot, diced
2 tsp. garlic, minced
3 Roma tomatoes, chopped
3 tomatillos, chopped
2 chipotles in adobo, chopped, plus 1 tsp. of the sauce
3 cups tomato juice
3 cups chicken broth
1 Tbsp. Worcestershire
2 Tbsp. dry sherry
(Optional) 1/2 tsp. hot sauce
Salt and pepper to taste
(Optional) 1/8 tsp. cayenne pepper
1 tsp. seafood seasoning, such as Old Bay
1 tsp. oregano
1 tsp. smoked paprika
1 bay leaf
1/2 cup heavy cream
Instructions
Prepare the pasta according to the package directions. If you are making the pasta as a source of resistant starch, prepare it 24 hours before you plan to use it and refrigerate it overnight. If you are not Keto, you can prepare the pasta to use immediately.
In a bowl, soak the shrimp in some milk. In a separate small bowl, soak the crab in milk.
In a Dutch oven, sauté the celery, onion, and garlic in butter until translucent.
Add the fresh tomatoes, tomatillos and chipotle in adobo. Cook and stir for about 3 minutes.
Add the tomato juice and chicken broth. Heat to a low boil. Add all the spices: Worcestershire, sherry, hot sauce (hot sauce is optional), salt and pepper, cayenne, seafood seasoning, oregano, smoked paprika, and bay leaf. Stir well. Allow to simmer for 30 minutes.
Use an immersion blender and blend until smooth.
Whisk in the cream and cook another 5 minutes. Stir in the cooked pasta, shrimp and crab. Heat until the shrimp is no longer pink.
Soups on!
If you like this recipe, you may also like the following recipes:
Sandra Lee’s Spicy Peel and Eat Shrimp with Chipotle Cocktail Sauce
Zippy Vegetable Chili with Beans
Spicy Seafood Bisque
Equipment
- 1 colander
- 1 knife
- 1 measuring cup
- 1 Measuring spoon
- 1 Dutch oven
- 1 medium bowl
- 1 Large spoon
- 1 Small bowl
- immersion blender
- 1 whisk
Ingredients
- (Optional) 1/2 cup small shell pasta
- 2 lbs. raw shrimp peeled, deveined and cleaned
- 1 can lump meat crab drained and rinsed
- 3 Tbsp. butter
- 1 small onion chopped
- 1/2 cup celery chopped
- Optional 1 carrot diced
- 2 tsp. garlic minced
- 3 Roma tomatoes chopped
- 3 tomatillos chopped
- 2 chipotles in adobo chopped, plus 1 tsp. of the sauce
- 3 cups tomato juice
- 3 cups chicken broth
- 1 Tbsp. Worcestershire
- 2 Tbsp. dry sherry
- Optional 1/2 tsp. hot sauce
- Salt and pepper to taste
- (Optional )1/8 tsp. cayenne pepper
- 1 tsp. seafood seasoning such as Old Bay
- 1 tsp. oregano
- 1 tsp. smoked paprika
- 1 bay leaf
- 1/2 cup heavy cream
Instructions
- Prepare the pasta according to the package directions. If you are making the pasta as a source of resistant starch, prepare it 24 hours before you plan to use it and refrigerate it overnight. If you are not on Keto, you can prepare the pasta and use it immediately.
- In a bowl, soak the shrimp in some milk for 30 minutes.
- In a separate small bowl, soak the crab in milk.
- In a Dutch oven, sauté the celery, onion, and garlic in butter until translucent.
- Add the tomato juice and chicken broth.
- Heat to a low boil.
- Add all the spices: Worcestershire, sherry, hot sauce (optional), salt and pepper, cayenne, seafood seasoning, oregano, smoked paprika, and bay leaf.
- Stir well.
- Allow to simmer for 30 minutes.
- Use an immersion blender and blend until smooth.
- Whisk in the cream, then cook for another 5 minutes.
- Stir in the cooked pasta, shrimp and crab.
- Heat until the shrimp is no longer pink.
- Serve immediately.
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