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Easy Shrimp Bisque

You’ve just asked your party guests to sit down for the main meal when you scan the appetizers and see that you have an uneaten shrimp ring and a partly eaten veggie platter. Before these prepared treasures sit out too long, put them in the fridge so that you can give them a reprieve and save them for lunch tomorrow. With the addition of a few common ingredients, you’ll have an easy and delicious bisque that compares to anything you may have enjoyed in a high-end seafood restaurant. And how satisfying it will be to know that your shrimp and vegetables have not gone to waste.

Preparing the bisque
Shrimp bisque: simmer the shrimp and vegetables in broth before putting in the blender.

Easy Shrimp Bisque

This thick and zesty bisque is always a hit with seafood lovers.
Prep Time20 mins
Cook Time20 mins
Servings: 4
Calories: 226kcal
Author: Kevin Lamoureux


  • 20-30 medium precooked shrimp deveined, shells and tails removed
  • 1 small onion diced
  • 1 small carrot finely chopped
  • 1 rib of celery diced
  • 1 cup chicken stock
  • 1 can condensed tomato soup
  • 1 tbsp butter
  • 1 cup milk
  • 1/4 cup table cream
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sweet paprika


  • Sauté vegetables in butter until tender. Add chicken stock and shrimp; simmer for about 3 minutes.
  • Pour these ingredients into a blender. Blend on medium until mixture is smooth; add milk to thin if required.
  • In a soup pot, add tomato soup and gradually add (remaining) milk.
  • Once soup and milk are well blended add the spices and blended ingredients then bring to a simmer for about 3 minutes.
  • Stir in the cream just before serving.

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