Creamy shrimp bisque recipe

Creamy Shrimp Bisque

prep time
cook time
total time
makes
6 -8 servings

There are many schools of thought about what precisely constitutes a ‘bisque.’ Some will argue it’s only for soup containing crustaceans, and others will say it pertains to the soup being thickened with rice. Either way, we’ve got you covered!

Seafood broth can be difficult to find, so we used chicken broth with clam juice, then fortified the flavor by cooking the shrimp shells in the stock. The result—light and beautiful shrimp broth!

recipebtnServe this soup recipe in a fancy homemade bread bowl!

Creamy Shrimp Bisque Recipe

what you'll need
  • 1 lb medium shrimp, deveined and shell on
  • 8 oz bottle clam juice
  • 32 oz seafood broth, or chicken broth
  • 3 Tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 1/4 cup celery, very finely diced
  • 1/4 cup carrot, very finely diced
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 1/4 cup dry sherry, VSOP brandy or dry white wine
  • 3 Tbsp white rice, uncooked
  • 1/4 cup tomato paste
  • 1 pinch cayenne pepper, or more to taste
  • 1/4 cup heavy cream, or half-and-half
  • salt and pepper, to taste
Nutrition Facts
Creamy Shrimp Bisque Recipe
Amount Per Serving
Calories 253 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 144mg 48%
Sodium 1149mg 48%
Potassium 463mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 20g 40%
Vitamin A 23%
Vitamin C 11%
Calcium 12%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Rinse and peel shrimp reserving both the shrimp and shells. Add clam juice, broth and shrimp shells to a large saucepan then bring to a boil over high heat. Reduce heat to medium-low then simmer uncovered for 15 minutes. Strain the broth into a heat-safe bowl, discarding shrimp shells. Set broth aside.
  2. Return saucepan to stovetop. Increase heat to medium then add butter. When butter has melted, add onion, celery, carrot and salt. Cook 4–5 minutes until tender. Add garlic and cook for 1 additional minute. Add sherry or brandy and cook until mostly evaporated.
  3. Add broth and uncooked rice then bring liquid to a boil. Reduce heat to low then cover and simmer for about 20 minutes until rice is tender.
  4. Add shrimp then cook for about 1–2 minutes—depending on the size—just until heated through. If desired, remove a few shrimp for garnish and set aside. Purée soup, including the shrimp, until smooth, working in batches if necessary. If using a blender, do not fill the pitcher more than ⅓ full.
  5. Return puréed soup to the pot then whisk in tomato paste, cayenne pepper and heavy cream. Return soup to a simmer over low heat but do not boil. Season to taste with salt and pepper, ladle soup into bowls then garnish with reserved shrimp, garlicky croutons or just a sprinkle of parsley or black pepper.
Cheryl Says

This recipe makes a statement all on its own, but we don’t hate the idea of a grilled cheese sandwich and a fresh green salad served alongside it!


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