Easy Shrimp Bisque

Updated 6/15/2023

While you can easily adapt this recipe to use all fresh ingredients, I find this to be an ideal way to save a thawed, uneaten shrimp ring and leftover crudités.

Has this ever happened to you? 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 you may find comparable to one 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.

How to make shrimp bisque

• Start by making a simple seafood broth. Remove the tails and any of the shells from the shrimp. Simmer them in water for about 15 minutes to extract the flavours, strain.
• Make a mirepoix by sautéing onion, celery and carrot in butter until tender.
• Add the shrimp, broth and seasonings. Simmer for about 3 minutes.
• Purée these ingredients in a food processor or blender.
• Mix the purée with tomato soup then blend in a little cream.

Easy Shrimp Bisque

Kevin Lamoureux

This thick and zesty bisque is always a hit with seafood lovers.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Soup

Cuisine French

Servings 4

Calories 190 kcal

Ingredients

  

• 20-30 medium precooked shrimp
• 2 cups water
• 1 tbsp butter
• 1 small onion finely chopped
• 1 small carrot finely chopped
• 1 rib of celery finely chopped
• 1 cup seafood stock
• 1 can condensed tomato soup
• 1 cup milk (whole or full-fat)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp smoked sweet paprika

Instructions

 

• Remove the tails (and shells) from the shrimp. Return the shrimp to the refrigerator. Add the tails (and shells) with 2 cups of water to a large pot. Simmer for about 15-20 minutes. Strain out and discard the tails (and shells) and save the liquid, set aside.
• While the broth simmers, melt butter in a separate pot, then cook the the mirepoix (vegetables) over medium low heat. Stir frequently to avoid scorching and cook for about 15 minutes or until tender.
• Add the reserved shrimp broth, additional seafood stock and seasonings to the pan with the vegetables and simmer for about 5 minutes.
• Add the shrimp and simmer for about 2-3 minutes.
• Pour the shrimp, vegetables and stock mixture into a blender. Blend on medium just long enough to break down the vegetables and turn the shrimp into tiny morsels.
• Heat the tomato soup in the pot and blend in the milk. Heat for about 2 minutes then stir in the blended shrimp and stock mixture. Heat for another 2 minutes.
• Serve hot with crusty bread and garnish with fresh parsley or a swirl of heavy heavy cream.

Notes

Bread options include toasted baguette, crostini or other crusty bread.

Nutrition

Per serving

Calories: 190kcal | Carbohydrates: 20g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Fiber: 2g | Sugar: 12g | Iron: 1mg

Keyword bisque, shrimp

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