Seafood Bisque Casserole - Carolina Country

Seafood Bisque Casserole

4.4/5 rating (16 votes)
Seafood Bisque Casserole

A warm bowl of bisque surely is soothing … but in a casserole? Oh, yes! And it would make a splendid Valentine’s Day supper for loved ones.


  • 6 slices bacon, cooked and crumbled
  • 6 tablespoons butter
  • 2–3 large shallots, peeled/sliced
  • 1 pound large shrimp, peeled
  • 1 pound bay scallops
  • ½ teaspoon salt
  • 1 teaspoon white pepper
  • ½ cup sherry, divided
  • 4 tablespoons all-purpose flour
  • 1¾ cups milk, half & half or combination (room temperature)
  • ½ pound cooked crabmeat
  • 2 cups grated Swiss cheese
  • 1 cup Panko bread crumbs
  • ½ cup minced parsley
  • 6 cups cooked pasta*


  1. Preheat oven broiler.

  2. Cook bacon in soup pot over medium high heat until crispy.

  3. Remove all but 2 tablespoons of drippings and add butter. Once butter is melted and sizzling, sauté shallots about 2 minutes. Add shrimp and scallops. Cook 3–4 minutes just until done, being careful not to overcook. Using slotted spoon, remove seafood from juices. Stir in salt, pepper and ¼ cup of sherry; reduce heat and simmer 3 minutes.

  4. Whisk flour into remaining sherry to make a slurry.

  5. Stir milk into simmering liquid. Once warm, whisk in slurry and continue heating several minutes, whisking until thickened. Return seafood to bisque and heat 1 minute.

  6. Spoon over pasta in a large baking dish. Scatter with crabmeat, cheese and crumbs. Place in oven on middle rack and broil 4–5 minutes to melt cheese and brown crumbs. Garnish with bacon and parsley. Serve immediately.

* If preferred, the bisque can be prepared as noted without the pasta to be spooned over grits, rice, mashed potatoes or into phyllo pastry cups.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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4.4/5 rating (16 votes)

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Comments (2)

  • Can this recipe be made a day ahead and heated in oven? Thanks!

    Lorie |
    January 31, 2019 |

    • Hey Lorie!

      You can surely try that. I used to make this a lot for personal chef clients and would freeze for them to heat later. If you do this ahead, I would suggest you making the sauce a little thinner as it does tend to thicken when sitting. And reheat gently over low heat.
      If serving over pasta, I would also recommend you waiting to do that at serving time and as close to serving time as possible. As mentioned in the recipe, the "sauce" is also great over puff pastry shells and grits.

      If you make it, I would love your feedback. :)
      Thanks... Wendy

      Wendy Perry |
      February 01, 2019 |

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