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    You are in: Home / Recipes / Shrimp, Corn & Crab Bisque Recipe
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    Shrimp, Corn & Crab Bisque

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Sherrybeth's Note:

    One of the attorney's in our building makes this every year for the building Christmas party. Within an hour, the whole GIGANTIC batch that she makes is gone. She was nice enough to hand the recipe out this year and I'm posting so as NOT to lose it. It is THE BEST Shrimp, Corn & Crab Bisque that I have ever eaten. She brings it to the party in her crock pot to keep it warm. The added flavor comes from the shrimp stock so make sure you follow that direction closely.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
    2. 2
      Add the flour and cook briefly (about 2-3 minutes.
    3. 3
      Add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
    4. 4
      Cook on low heat for 10-15 minutes stirring occasionally.
    5. 5
      Add the shrimp and crab meat and cook for another 15 minutes on low heat.
    6. 6
      Add the Accent and thyme and cook for an additional 10 minutes.
    7. 7
      Serve hot.
    8. 8
      FOR SHRIMP STOCK:.
    9. 9
      When you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of Tony’s Seasoning.
    10. 10
      Cook for 10 minutes after water comes to a boil. Using a fine strainer, pour the stock into a large bowl. Throw shells away.
    11. 11
      Use the stock in your bisque.

    Ratings & Reviews:

    • on December 25, 2007

      55

      This was very good. Had it as part of our Christmas dinner and everyone liked it. Easy to make and forgiving as I had to omit a few things because I forgot to get them and wasn't going to go scrambling around on Christmas day trying to find a store open. Didn't have green pepper. Substituted garlic powder for fresh. Used 1 can evaporated milk and an equal amount whole milk. Didn't have creamed corn so just used the one can of whole kernel corn that I had. Didn't boil the shrimp ahead of time. Just added them to the bisque at the end of cooking and let them cook gently for a few minutes. They turned out very tender and a pretty pink color that way. All in all it is an attractive and very flavorful soup. I don't think I missed the green pepper. Will surely make this again. I had never made shrimp stock before. What an easy way to add lots of flavor!Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2014

      55

      Delicious!! Had to make a few tweak and it was still wonderful. I used 2% milk and half &half and I didn't have green peppers and my family had no complaints! Thanks for a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2010

      55

      We pureed the soup before we added the shrimp to poach in the broth. Used cream and a little extra water as that is what we had. Very good!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Shrimp, Corn & Crab Bisque

    Serving Size: 1 (237 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 296.4
     
    Calories from Fat 94
    31%
    Total Fat 10.4 g
    16%
    Saturated Fat 5.8 g
    29%
    Cholesterol 137.9 mg
    45%
    Sodium 856.7 mg
    35%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 1.9 g
    7%
    Sugars 3.3 g
    13%
    Protein 25.2 g
    50%

    The following items or measurements are not included:

    shrimp stock

    Accent seasoning

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