Search thousands of recipes reviewed by home cooks like you.

Shrimp Bisque

Shrimp Bisque

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
USA WEEKEND Jean Carper

USA WEEKEND Jean Carper

Shrimp is a high-protein, low-fat food. And this soup is super easy.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
  2. Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
  3. Repeat with remaining mixture. Sprinkle on Parmesan cheese.
  4. Optional garnishes: herbs and additional shrimp.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

sarahs814
75

sarahs814

11/28/2007

I love this recipe and make it a few times each month. These are my suggested modifications: Add an extra half red pepper and about one to two cups of fresh chopped vine-ripe cherry tomatoes. To make it healthier - omit the butter and decrease the oil to a teaspoon or so. You really don't need it. I've tried it with full oil and butter and without - I can't taste the difference. Add the grated cheese to the soup and cook for a few more minutes before serving instead of sprinkling it on the top. I use closer to half a cup of cheese and find the flavor is better. Also, I like to leave some of the cooked shrimp and veggies aside and only blend about 2/3 of them. It makes the soup a little chunky and VERY yummy! Use a sweet onion rather than yellow. In my opinion, the yellow is too strong and the soup can come out tasting like onion and not much else. I usually make a double batch of this and freeze it for lunches. It's a wonderful recipe. I'm so glad I found it.

IMVINTAGE
25

IMVINTAGE

12/20/2006

I made this soup for my birthday dinner & it was fantastic! I used green peppers because that's what I had & I pureed it w/ my immersion blender instead of in my countertop blender. I also added another 1/2 tsp of chile sauce. This soup was rich, creamy & flavorful but it's not enough for 6 people, served as an entree. I got four, fairly skimpy bowls out of it. My son, who is a very big eater, was raiding my fridge after dinner. I served this w/ Pinot Grigio, a salad w/ a Honey Pear Vinaigrette, flaky croissants & Eggnog Pots de Creme for dessert. Thanks Jean!

deluxmary2000
18

deluxmary2000

2/4/2011

The taste of this soup was just "ok", but I couldn't get past the texture, which as another reviewer pointed out, was awful. The only reason I gave 2 stars instead of 1 is because at least it was low fat (and only 3 weight watchers points).

Similar recipes