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Shrimp and Crab Bisque

Shrimp and Crab Bisque Recipe


A roux-thickened soup base made with chicken bouillon granules, half-and-half, and white wine serves as the background for shrimp and crab meat in this bisque seasoned with onion and white pepper.


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1 teaspoon chicken bouillon powder
  • 2 tablespoons chopped onion
  • 1 ½ cups half-and-half
  • ½ pound medium shrimp - peeled and deveined
  • ½ pound crabmeat
  • ½ cup white wine


  1. In a 2-quart saucepan, melt butter over medium-high heat. Stir in flour, salt, white pepper; cook and stir for 2 minutes. Mix in bouillon granules, onion, and half of the half-and-half. Bring mixture to a boil.
  2. Reduce heat to medium; add shrimp and crab meat. Cook, stirring occasionally, until mixture thickens and shrimp are cooked through. Stir in remaining half and half and wine. Serve hot.

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Nutritional Information

Shrimp and Crab Bisque

Servings Per Recipe: 4
Calories: 330.3
% Daily Value *
protein: 53 %
carbohydrates: 3 %
exchange other carbs:
dietary fiber: 1 %
fat: 28 %
saturated fat: 53 %
cholesterol: 62 %
vitamin a iu: 12 %
niacin equivalents: 67 %
vitamin b6: 13 %
vitamin c: 7 %
folate: 9 %
calcium: 19 %
iron: 12 %
magnesium: 20 %
potassium: 13 %
sodium: 34 %
thiamin: 13 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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