Shrimp Bisque

This decadent shrimp bisque is a show-stopper.

Shrimp Bisque
Serves 6
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  1. ½ cup butter
  2. ¾ cup all-purpose flour
  3. ½ cup chopped yellow onion
  4. ¼ cup chopped celery
  5. ¼ cup chopped green bell pepper
  6. 2 cloves garlic, minced
  7. ½ teaspoon Old Bay seasoning
  8. 2 cups half-and-half
  9. 8½ cups Shrimp Stock, recipe follows
  10. ¼ cup brandy
  11. 5 tablespoons tomato paste
  12. 1 teaspoon smoked paprika
  13. 1 pound peeled and deveined large fresh shrimp
  14. Garnish: dry sherry, chopped fresh parsley
  15. French bread
  1. In a large Dutch oven, melt butter over medium heat. Add flour and cook, stirring constantly, 6 minutes. Stir in onion, celery, bell pepper, garlic, and Old Bay. Cook, stirring constantly, 7 minutes.
  2. In the container of a blender, combine onion mixture and half-and-half. Blend until smooth and return to Dutch oven.
  3. Add Shrimp Stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes. Add shrimp and cook until shrimp are pink and firm, 8 to 10 minutes. Garnish with a drizzle of sherry and chopped parsley, if desired. Serve with French bread.
Louisiana Cookin
Shrimp Stock
Yields 8
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  1. 10 cups water
  2. Shells from 5 pounds peeled shrimp
  3. ¾ cup chopped yellow onion
  4. ⅓ cup chopped celery
  5. ⅓ cup chopped green bell pepper
  6. ⅓ cup dry white wine (optional)
  7. ¼ cup roughly chopped parsley leaves and stems
  8. 2 teaspoons whole black peppercorns
  9. 1 teaspoon Old Bay seasoning
  1. In a stockpot, combine 10 cups water, shells, onion, celery, bell pepper, wine, parsley, peppercorns, and Old Bay. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, 1 hour. Strain through a fine wire-mesh strainer, discarding solids. Refrigerate up to 3 days or freeze for 3 months.
  1. Save shrimp shells in your freezer until you have enough for stock.
Louisiana Cookin


  1. i just tried this today. This recipe was posted on my Facebook page and I am so happy that you placed it there. It was placed here today and guess what I made it today! It was absolutely delicious, yum

  2. im so lucky, i live just up the hill from a shrimp proccessing packing facility. i can get fresh shells by the truckload. oh my yumminess. thanks,for sharing.

  3. Our seafood market will give me fresh shrimp shells, if I ask for them. Much faster than accumulating them in my freezer! I am anxious to make this . . . it looks fabulous!

  4. Added scallops. Really good flavor. Slightly thin but thickens as it cools. Maybe a bit less liquid. Added creamed corn and mushrooms to leftovers. Might try potatoes next time also.

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