Creamy Shrimp and Scallop Bisque


  • 5 Tablespoons butter
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 1 large garlic clove, minced
  • 1 bay leaf
  • 2 teaspoons oregano
  • 2 Tablespoons flour
  • 6 cups of chicken broth
  • 1 (28 ounce) can diced tomatoes
  • 1 (8 ounce) brick of cream cheese
  • 2 teaspoons cooking sherry
  • 2 pounds seafood, chopped (I used shrimp and bay scallops, chopped into bite size pieces)
  • salt and black pepper, to taste
  • Fresh parsley for garnish, if desired


  • In a soup pot, melt butter over high heat.
  • Add all vegetables and bay leaf. Cook until vegetables are tender, about 10 minutes.
  • Add flour and cook for another couple minutes, stirring to combine.
  • Add tomatoes, oregano and broth; stir to combine; bring to a boil. Reduce heat and simmer for 30 minutes.
  • Add sherry and cream cheese, stir and let cream cheese melt; reduce heat and simmer for another 10 minutes.
  • Remove bay leaf. Puree with emulsion blender.
  • Return to stove; add in shrimp and scallops; continue to simmer for another couple minutes until seafood is cooked.
  • Season to taste with salt and pepper. Garnish with parsley, if desired.


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