Best Creamy Seafood Symphony Soup Recipes

SHRIMP & CRAB SEAFOOD BISQUE RECIPE

Steps:

• Make quick stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Add the shrimp shells and sauté, stirring frequently, until they are lightly browned, about 2-3 minutes. Add the bouillon cubes with water and bay leaves. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 15 minutes. Strain the stock into large bowl, discarding the shells. Transfer the stock to a large (4 cup) measuring cup. You should have 3 ¾ cup of stock. If not, add enough water to make 3 ¾ cups. Set aside.
• Sauté Shrimp: (Lightly wipe out pot if necessary) Return pot to the stove and melt 1 tablespoon of butter over medium heat. Add the shrimp and season to taste with salt and pepper. Sauté, stirring occasionally, until just cooked and opaque, about 3-4 minutes. Use a large-slotted spoon to transfer the shrimp to a plate. Set shrimp aside - reserving 4-6 shrimp for garnish, the rest will go back in the soup in step 6.
• Sauté vegetables: Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onions (white & light green parts only), carrots and celery. Sauté (sweat), stirring occasionally, until tender, about 5-6 minutes. Add the garlic, paprika, old bay, cayenne and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until fragrant, about 1 minute.
• Add thickening agents + wine: Add the tomato paste and cook, stirring, until the paste is caramelized, about 2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring, for 2 minutes. Add the brandy and sherry, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the brandy/sherry are almost evaporated.
• Add stock: Slowly whisk in the reserved seafood stock - whisking continuously while you add the stock to the pan to prevent clumping. Bring soup to a simmer, then immediately reduce heat to maintain a simmer. Cook, whisking occasionally, for 15 minutes.
• Add shrimp & puree: Turn off the heat and add the shrimp to the pot (minus the shrimp you are reserving for garnish). Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender.
• Add cream & crab: Return the heat to medium-low and stir in 1 ½ cups of the cream. Add half of the crab meat. Cook, stirring occasionally, until warmed throughout - don't overcook or let the bisque boil! Taste and adjust for seasoning with more cream, salt and pepper if desired.
• Serve: Divide the bisque among serving bowls. Top with reserved shrimp and remaining crab meat. Sprinkle with remaining scallions (dark green parts) and optional garnishes if desired. Enjoy!

CREAMY SHRIMP AND CRAB BISQUE

Steps:

• In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
• Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

MAKEOVER CREAMY SEAFOOD SOUP

Steps:

• In a dutch oven, saute shrimp and scallops in 1T of butter until shrimp turn pink. Remove and set aside.
• In the same pan, saute veggies in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to pan; heat through.

CREAMY SEAFOOD SOUP

Steps:

• In a dutch oven, saute shrimp and scallops in 1T of butter until shrimp turns pink. Remove and set aside.
• In the same pan, saute veggies with the other 1T of butter until tender.
• Sprinkle veggies with flour and stir until blended.
• Gradually stir in remaining ingredients except for seafood.
• Bring to a boil over medium heat stirring frequently then cook and stir for 2 minutes or until thickened.
• Add cooked shrimp and scallops to pan along with the flaked imitation crab and cook until heated.

CREAMY SEAFOOD SYMPHONY SOUP

Steps:

• Peel shallots; wash and trim celery. Finely chop shallots and celery with knife or food processor.
• Melt butter in a soup or stock pot over medium heat. Add shallots and celery; stir and cook until tender.
• Add cream and chicken broth; stir.
• Stir in any frozen and/or raw seafood; simmer until fully thawed and/or cooked.
• Add crabmeat and other canned seafood (if any); add chives and stir. Simmer 5 minutes, stirring frequently.
• Add Old Bay seasoning, salt and pepper to taste. Simmer an additional 5 minutes. Serve with oyster crackers, croutons, or other toppings as desired.