Gordon Ramsay Seafood Bisque Recipe

Savor Gordon Ramsay’s Seafood Bisque, a rich dish with shrimp, scallops, celery, and a mix of other tastes. Preparing this dish takes 15 minutes, and cooking it takes 25 minutes total. It makes a delicious bisque that serves four.

More Gordon Ramsay Recipe:

• Gordon Ramsay Mushroom Soup Recipe
• Gordon Ramsay Chicken Noodle Soup
• Gordon Ramsay Corn Chowder

💗 Why You’ll Love This Seafood Bisque Recipe:

• Rich Flavor: Gordon Ramsay’s Seafood Bisque boasts a rich and flavorful taste.
• Quality Ingredients: The bisque is made with high-quality seafood and fresh ingredients.
• Expert Craftsmanship: Gordon Ramsay’s culinary expertise shines in the meticulous preparation of this bisque.
• Creamy Texture: Enjoy the creamy and indulgent texture that enhances the overall dining experience.

❓ What Is Gordon Ramsay Seafood Bisque Recipe?

Gordon Ramsay’s Seafood Bisque is a decadent soup with shrimp and bay scallops in a creamy, seasoned broth. Cooked in butter, seasoned to perfection, and finished with a touch of white wine, it’s a rich culinary delight.

🍤 Gordon Ramsay Seafood Bisque Ingredients

• 6 tablespoons unsalted butter divided
• 1 pound medium shrimp peeled, deveined, and cut into about ½ inch pieces
• 1 pound bay scallops cut any larger scallops into about ½ inch pieces
• 1 ½ cups finely chopped celery about 3 large stalks
• 1 tablespoon minced fresh garlic
• ¾ cup all-purpose flour
• 3 cups half-and-half
• 1 (32-ounce) container seafood stock 4 cups
• ¼ cup dry white wine such as Pinot Grigio or Sauvignon Blanc
• 2 teaspoons Old Bay seasoning
• ½ teaspoon ground nutmeg
• 2 teaspoons granulated sugar
• ½ teaspoon salt more or less, to taste
• ½ teaspoon black pepper more or less, to taste
• 2 tablespoons chopped fresh parsley optional garnish

🍵 How To Make Gordon Ramsay Seafood Bisque

1. In a large soup pot or Dutch oven that holds 6 quarts, melt 3 tablespoons of the butter over medium-high heat. Add the shrimp and scallops. Cook, turning often, for about 4 minutes, or until all the shrimp pieces have turned pink and are no longer see-through.
2. With a slotted spoon, take the shrimp and scallops out of the pot and put them in a big bowl. Leave the juices in the pot.
3. Put the last three tablespoons of butter in the pot with the juices and melt it. After you add the celery, cook for 4 to 5 minutes, turning often, until it’s soft. While stirring, add the garlic and cook until it smells good, which should take about 30 seconds.
4. Slowly add the flour while mixing to mix it in. With the whisk still going, slowly add the half-and-half and seafood stock.
5. Stir often as you bring it to a simmer. Stirring often, let it simmer for 10 minutes or until it gets thick. As needed, turn down the heat to keep the mixture simmering (medium to medium-low).
6. Put the shrimp and scallops back in the pot. Salt, pepper, Old Bay Seasoning, sugar, and wine should all be added. Mix things well.
7. Simmer for five more minutes, stirring now and then.
8. If you want, you can sprinkle chopped fresh parsley on top when you serve.

💭 Recipe Tips

• Before starting, ensure all ingredients are prepped and ready to go. This makes the cooking process smoother.
• Opt for fresh shrimp and bay scallops to enhance the bisque’s flavor. 
• The combination of finely chopped celery, garlic, and butter forms a classic mirepoix base. 
• Slowly incorporate flour into the butter and vegetable mixture to create a roux. 

🧀 What To Serve With Seafood Bisque?

Serve seafood bisque with crusty or garlic bread, sprinkle fresh herbs, add a squeeze of lemon, and a dash of cracked pepper, swirl in cream, top with Parmesan, and include toasted croutons for a delightful and memorable experience.

🎚 How To Store Leftovers Seafood Bisque?

• In the fridge: Store leftover seafood bisque in an airtight container in the refrigerator for up to 3 days.
• In the freezer: Store leftover seafood bisque can be frozen in a freezer-safe container for up to 3 months.

🥵 How To Reheat Leftovers Seafood Bisque?

• In the oven: Place leftover seafood bisque in an oven-safe dish, cover with foil, and heat for 15 minutes at 350°F.
• In the microwave: Microwave leftover seafood bisque in a microwave-safe bowl for 2-3 minutes, stirring halfway for even reheating.
• On the stove: Reheat leftover seafood bisque on low heat for 1 minute, stirring occasionally, until warmed through. 

FAQ’S

Try More Gordon Ramsay Recipe:

• Gordon Ramsay Chicken Soup
• Gordon Ramsay Bouillabaisse Recipe
• Gordon Ramsay Avocado Gazpacho

Gordon Ramsay Seafood Bisque Nutrition Fact:

• Calories: 459
• Total Fat: 25g
• Cholesterol: 169mg
• Sodium: 661mg
• Carbohydrates: 24g
• Net carbs: 23g
• Fiber: 1g
• Glucose: 0.9g
• Protein: 32g
• Calcium: 420mg
• Iron: 0.7mg

Gordon Ramsay Seafood Bisque Recipe

Author: Erin Table for Seven Cooking Method:Stewing Cuisine:British Courses:Soups, Dinner, Lunch, Sides Recipe Keys: G Gordon Ramsay Seafood Bisque Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: minutesTotal time: 40 minutesServings:6 servingsCalories:459 kcal Best Season:Available

Description

Savor Gordon Ramsay’s Seafood Bisque, a rich dish with shrimp, scallops, celery, and a mix of other tastes. Preparing this dish takes 15 minutes, and cooking it takes 25 minutes total. It makes a delicious bisque that serves four.

Ingredients

• 6 tablespoons unsalted butter divided
• 1 pound medium shrimp peeled, deveined, and cut into about ½ inch pieces
• 1 pound bay scallops cut any larger scallops into about ½ inch pieces
• 1 ½ cups finely chopped celery about 3 large stalks
• 1 tablespoon minced fresh garlic
• ¾ cup all-purpose flour
• 3 cups half-and-half
• 1 (32-ounce) container seafood stock 4 cups
• ¼ cup dry white wine such as Pinot Grigio or Sauvignon Blanc
• 2 teaspoons Old Bay seasoning
• ½ teaspoon ground nutmeg
• 2 teaspoons granulated sugar
• ½ teaspoon salt more or less, to taste
• ½ teaspoon black pepper more or less, to taste
• 2 tablespoons chopped fresh parsley optional garnish

Instructions

1. In a large soup pot or Dutch oven that holds 6 quarts, melt 3 tablespoons of the butter over medium-high heat. Add the shrimp and scallops. Cook, turning often, for about 4 minutes, or until all the shrimp pieces have turned pink and are no longer see-through.
2. With a slotted spoon, take the shrimp and scallops out of the pot and put them in a big bowl. Leave the juices in the pot.
3. Put the last three tablespoons of butter in the pot with the juices and melt it. After you add the celery, cook for 4 to 5 minutes, turning often, until it’s soft. While stirring, add the garlic and cook until it smells good, which should take about 30 seconds.
4. Slowly add the flour while mixing to mix it in. With the whisk still going, slowly add the half-and-half and seafood stock.
5. Stir often as you bring it to a simmer. Stirring often, let it simmer for 10 minutes or until it gets thick. As needed, turn down the heat to keep the mixture simmering (medium to medium-low).
6. Put the shrimp and scallops back in the pot. Salt, pepper, Old Bay Seasoning, sugar, and wine should all be added. Mix things well.
7. Simmer for five more minutes, stirring now and then.
8. If you want, you can sprinkle chopped fresh parsley on top when you serve.

Notes

• Before starting, ensure all ingredients are prepped and ready to go. This makes the cooking process smoother.
  Opt for fresh shrimp and bay scallops to enhance the bisque’s flavor. 
  The combination of finely chopped celery, garlic, and butter forms a classic mirepoix base. 
  Slowly incorporate flour into the butter and vegetable mixture to create a roux.

Keywords:Gordon Ramsay Seafood Bisque Recipe