Super Easy Shrimp Bisque

I’ve learned that the secret to a great seafood bisque is using seafood stock as the base. Now if you’re like me, you don’t usually have homemade seafood stock just sitting around waiting to be used in a dish.

So I think you’ll love how this Shrimp Bisque recipe incorporates making a super quick stock with your shrimp shells (and supplementing it with a little beef stock) so you can get that delicious, bold flavor without having to work too hard. Enjoy!

Super Easy Shrimp Bisque on 100 Days of #RealFood
Super Easy Shrimp Bisque on 100 Days of #RealFood

Super Easy Shrimp Bisque

You'll love how this Shrimp Bisque recipe incorporates making a super quick stock with your shrimp shells so you can get that delicious, bold flavor.
4.7 from 3 votes
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Print Recipe
Servings: 4 people

Ingredients
  

Instructions
 

  • In a large pot, combine the water, beef stock, and bay leaf over high heat. Peel and devein the shrimp, and once the water mixture is boiling, throw in the shells only (set the shrimp aside). Lightly boil the shells for 15 minutes.
  • Strain the shrimp broth through a fine sieve into a glass bowl or measuring cup. This will be the base of your soup. Discard the shells.
  • Wipe out the pot and melt the butter over medium heat. Add the onion, celery, and garlic and cook while stirring occasionally for 2 to 3 minutes (until it softens but does not brown). Add the raw shrimp and tomato paste to the pot and cook until they are pink and firm, another 3 or 4 minutes.
  • Return the shell broth/stock to the pot along with the salt and cayenne pepper and bring to a boil. Lower to a simmer and cook for 10 minutes.
  • Puree the soup using a handheld (or counter top) blender, stir in the cream, and serve warm. Top with fresh thyme if desired.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Super Easy Shrimp Bisque
Amount Per Serving
Calories 293 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 342mg114%
Sodium 2066mg90%
Potassium 340mg10%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 26g52%
Vitamin A 825IU17%
Vitamin C 8.7mg11%
Calcium 218mg22%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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23 thoughts on “Super Easy Shrimp Bisque”

    1. Amy Taylor (comment moderator)

      Hi there. We’ve not tried but I do think it would work. Coconut milk does alter the taste somewhat.

  1. 4 stars
    My daughter, 13, and I just made this bisque last night. Really yummy! I did not have cayenne on hand so I split the pinch between paprika and a california chili powder I have (similar to cayenne). I also didn’t have heavy cream and used heavy whipping cream. I did add an ounce of brandy. It was great for a first try with the substitutes…the only thing we’d like is for it to be a bit thicker, creamier. Next time we will use the heavy cream and a bit less water to see if that helps.

    Thanks for the great recipe!

  2. 5 stars
    Used to make this soup in my Restaraunt. Very very popular. I would peel my raw( hopefully whole shell on) shrimp and use the shells to make an awesome stock. The raw shrimp was rough chopped then barely sautéed in butter and added last minute to the hot soup. Amazing touch extra work but well worth the flavor.

    1. Amy Taylor (comment moderator)

      Hi Alicia. I think it can be as simple as switching out the shrimp for lobster if you happen to have fish stock on hand. :)

  3. I’ve never heard of shrimp bisque, but I’m sure if it’s anything like lobster bisque, it’s delicious! I can’t believe you can make it in just 5 steps- I’ll definitely have to give it a try. Thanks for the recipe, Lisa!

  4. You are so right about the seafood stock being a stumbling block for seafood stews and soups. I’m glad to see you came up with this quicker and (less intimidating) way to make this soup. I didn’t grow up eating seafood, and I still don’t have good instincts when it comes to cooking it.

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