Shrimp & Crab Seafood Bisque

Rich, creamy, and packed with killer flavor. This seafood bisque includes shrimp, crab meat, corn, celery, and green onions. It’s delicious and fancy yet simple. A coastline restaurant quality bisque made at home! It’s so good you will want to go back for seconds. 

Mise en Place Ingredients

Start with preparing your mise en place ingredient station. Wash and chop produce and herbs (green onions, celery, and fresh parsley). Set aside other ingredients in bowls, containers, or plates until ready to start cooking.

Making the Bisque

What makes a bisque a bisque? A bisque originally is a combination of seafood and heavy cream. Now it is known as a puréed soup enhanced with cream. This recipe includes many delicious ingredients; green onions, celery, vegetable broth (or seafood stock), corn, crab meat, and shrimp to create this classic bisque. Trust me! It’s worth it.

To make the bisque, melt the butter on medium-high heat in the stockpot. Add frozen shrimp to stock pot and saute. Transfer to a bowl. Melt remaining butter, and cook celery and green onions for 4-5 minutes.

Add remaining ingredients. Return half the shrimp to the stockpot and also add half the crab meat. Add seasonings. Cover and simmer for 10 minutes. Transfer the soup to a blender and puree the ingredients together. Return the seafood puree to the stock pot. (Alternatively, if you have an immersion blender. Puree soup in the stockpot.)
Add the other half of the shrimp and crab meat. Then, add the yellow corn. Cook for another 4-5 minutes. Season with kosher salt and ground pepper.

Recipe Tips:

• Prepare all produce and herbs beforehand (aka mise en place). This method helps make all recipes go faster.
• Two methods for blending the soup. Method one: Blend soup in a blender and then return to stockpot. Method two: Use an immersion blender to puree soup in the stockpot (my favorite). If you don’t have an immersion blender, add it to the must-have kitchen gadget. They are amazing.
• Vegetable broth may be substituted for more seafood stock or chicken broth.
• If you want to add more spiciness, feel free to add 1 1/2 teaspoon Cajun Seasoning and 1/2 tsp cayenne pepper.
• Shrimp and crab can be substituted with other seafood meat options like scallops and crawfish. Any can be mixed to make this bisque.
• Leftovers can be stored in the refrigerator for 3-4 days.

Other Soup Recipes

If you’re a fan of soups, try out some of these recipes.

• Tomato Basil Bisque with Baked Cheddar Croutons
• Instant Pot Zuppa Toscana
• Leek & Potato Soup
• Instant Pot Chicken & Gnocchi Soup
• Stuffed Bell Pepper Soup
• Macaroni n’ Cheese Soup
• Ultimate Chicken Meatball Soup

Questions? Leave me a comment below. If you make this recipe, tag me #thedesignfoodie on Instagram or The Design Foodie on Facebook! Happy cooking!

Copycat Café Rio Slow Cooker Sweet Pork

Ashlee

This Café Rio copycat is sweet and tender pork is a family favorite. It goes great with burritos, tacos, enchiladas, and salads. Pair it with some tangy cilantro lime rice to make it more complete. This juicy pork creates many options for your next Taco Tuesday dinner rotation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 hours hrs

Total Time 10 hours hrs 15 minutes mins

Course Main Dishes, Slow Cooker

Cuisine American, Mexican

Servings 8

Ingredients

  

• 2.5 lb porkloin roast
• 20 oz bottle Coca-Cola, divided
• 1/4 cup water
• 1 tsp garlic salt
• 1/8 tsp kosher salt
• 1/4 tsp ground pepper
• 1 (4 oz) can mild diced green chiles
• 1 (10 oz) can red enchilada sauce
• 3/4 cup packed brown sugar
• flour or corn tortillas

Toppings:

• black beans, warmed
• lettuce, washed and chopped
• tomatoes, diced
• pico de gallo

Instructions

 

• Start with coating a slow cooker/crockpot with nonstick spray. Place pork inside. Pour 10 ounces of Coca-Cola and water around pork. Liquid doesn't need to cover the entire pork roast.
• Add garlic salt, kosher salt and ground pepper over pork roast. Cover with lid and cook on low for 8 hours (or on high for 6 hours).
• After finished, transfer pork to a cutting board or plate. Shred pork with two forks and cut off any excess fat. Discard liquid from slow cooker.
• In a blender, add remaining 10 ounces of Coca-Cola, diced green chiles, red enchilada sauce and brown sugar. Blend until smooth.
• Place shredded pork back into slow cooker. Pour sauce mixture over pork. Cover slow cooker with lid and cook for another 1 hour on low.
• Serve pork with burritos, tacos or in a salad.

To Assemble Tacos:

• Layer flour tortillas with black beans, cilantro lime rice (see notes)*, sweet pork, lettuce, tomatoes, and pico de gallo.

Notes

Meal Ideas:

• Burrito (as a filling)
• Tacos (as a filling)
• Salad

*For cilantro lime rice recipe, see link below:
Easy Instant Pot Cilantro Lime Rice

Keyword Main Dishes, Slow Cooker, Sweet Pork