Shrimp Bisque I

Shrimp Bisque I


"This recipe may take a little work but it taste great. To devein the shrimp use the tip of a sharp knife or a deveiner."

Ingredients {{adjustedServings}} servings 546 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

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  1. To make roux: melt 2 cups butter in saucepan over moderate heat. Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. Set aside.
  2. Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. Once thoroughly melted skim off surface of butter, removing milk solids.)
  3. Add onion and garlic, cooking until tender, adding more butter if needed. Add paprika, cooking for 10 to 15 minutes. Once paprika is dissolved add tomato paste and mix well.
  4. Deglaze pan with brandy; add fish stock and simmer.
  5. Thicken soup by adding small amounts of roux, each time mixing thoroughly.
  6. Strain soup, pressing shells to extract all liquid.
  7. In separate saute pan, saute shrimp in butter and add to soup mixture. Add heated heavy cream, sherry and season to taste using; hot pepper sauce, Worcestershire and seafood seasoning. Stirring well and serve.
Tips & Tricks
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See how to turn fresh tomatoes into an incredibly velvety bisque.

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Reviews 7

  1. 8 Ratings


I've been looking for a great shrimp bisque and I've certainly found it. Yes, it's time consuming but worth the effort. I scaled the recipe to eight, however, I did use a whole pound of shrimp. The scaled down version asked for 3/4 of a cup of butter to make the roux. I felt that this was a little too much fat so I halved the amount of butter and flour and it was fine. Instead of fish stock, I used the shrimp broth from previous shrimp cocktail appetizers that I had frozen and saved for this occasion. To cut down on the fat even further, I boiled my shrimp instead of sauteeing and I used fat free half and half in lieu of heavy cream. I suggest straining the soup before you add your cream. Delicious! My whole family enjoyed this very much. Thanks!

Leah Berget Bloom

Wonderful recipe!! Of course we all change them to meet our familys taste. I just added 2 12 oz whipped cream cheese and about a 1/4 cup of parmesan cheese. Will def cook this recipe for many yrs to come, the whole family loved it!!!! Thankyou for posting!!


This was very good. It is a little troublesom to make, but if you like Bisque soup it is well worth it. We used it over linguini noodles and found it to be very good as a sauce also(just make it a bit thicker with the roo)