Shrimp Bisque46 Reviews
- Prep: 25 min
- Cook: 25 min
- Ready In: 50 min
“Shrimp is a high-protein, low-fat food. And this soup is super easy.” - by USA WEEKEND Jean Carper
Original recipe yields 6 servings
- 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.
- 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.
- Repeat with remaining mixture. Sprinkle on Parmesan cheese.
- Optional garnishes: herbs and additional shrimp.
Amount Per Serving (6 total)
- 153 cal
- 5.8 g
- 13.2 g
Based on a 2,000 calorie diet
Reviews (46)Rate This Recipe
"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 ma..." See moreke 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. "
"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 anoth..." See moreer 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!"
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