Shrimp and Crab Bisque - Low Carb

Course : Bisques
Serves: 4
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2 cups fish stock (you could replace with chicken if you want)
1 tablespoons parsley flakes (fresh or dried)
1 teaspoon Lawrys seasoning salt
1 teaspoon black pepper
2 teaspoon paprika
1/3 pound crab meat
1/3 pound medium-size bay shrimp
1 cup heavy cream (might be more like 1-1/4)
1 can tomato sauce
2 tablespoons butter

Preparation / Directions:

1) Put the 2 cups of fish stock and spices in a big pan on high and bring to a nice rolling boil. 2) Once boiling add in the seafood and let boil for another 5 minutes. Note: I did add an extra can of cheap crab meat in addition to the 1/3lb of the high quality dungeness crab meat. The cheap crab meat is very fine which works well for bisque since most chef's puree the seafood in the soup. 3) Add in the cream, tomatoe sauce, and butter. Once it returns to a boil, bring the temperature down to medium or so, where it will still boil, but not as violently. Stir, stir, stir! 4) I let mine cook down for another 15 minutes or so. Note: A couple things. If you like spicier bisque you could add a little cayenne. I would have, but I'm out. It still had that really nice tomatoe-y flavor though. This makes about four 1 cup servings. It probably can't stand on it's own for most folks (but it does for me), but it's substantial enough that a side salad should make a decent little meal. Or maybe a slice of carb-controlled bread, toasted with bu


Nutritional Information:

1496 Cal, 119g fat (70g sat, 7g poly, 34g mono), 12 carb, 0 fiber, 93 prot

so one serving is: 374 Cal, 30g fat, 3g carb, 23g protein

This is using the "fresh" dungeness, and "fresh" bay shrimp (The extra can of crab meat adds 124 Cal, 2g fat, 0 carb, 26 prot to the whole recipe)

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