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+ servings
Creamy crab and shrimp seafood bisque

Savory Creamy Crab and Shrimp Seafood Bisque to Savor Every Spoon

Enjoy a warm bowl of creamy crab and shrimp seafood bisque, perfect for chilly evenings.
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Soups
Cuisine: Seafood
Calories: 350

Ingredients
  

For the Bisque
  • 1 cup Zucchini
  • 1 cup Bell Peppers Any color preferred
  • 1 cup Mushrooms Eggplant can be used as a substitution
  • 1 cup Onions Yellow onions or shallots
  • 2 large Eggs Flax eggs for vegan option
  • 1 cup Cheese (e.g., Cheddar or Mozzarella) Dairy-free cheese for vegan option
  • 2 tablespoons Olive Oil Can substitute with avocado oil or vegetable broth
  • 1 tablespoon Herbs (e.g., Basil, Oregano) Fresh herbs preferred
Optional Toppings
  • ¼ cup Crushed Nuts or Seeds For crunch and nutrition
  • ¼ cup Fresh Herbs Chopped parsley or cilantro

Equipment

  • large skillet
  • Casserole dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and gather your ingredients—zucchini, bell peppers, mushrooms, and onions.
  2. In a large skillet, heat olive oil over medium heat and sauté the onions until translucent.
  3. Add the zucchini, bell peppers, and mushrooms, cooking until softened and slightly golden.
  4. In a mixing bowl, combine the sautéed vegetables with the eggs, cheese, and herbs, mixing well.
  5. Transfer to a greased casserole dish and bake for 25-30 minutes until golden brown.
  6. Once baked, let cool for 5-10 minutes before slicing and serve garnished with fresh herbs.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 70mgCalcium: 200mgIron: 2mg

Notes

Use fresh vegetables for the best flavor and texture. This dish can be a delightful comfort food option suitable for busy weeknights.

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