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.

  5. The amount of liguid required makes this dish very watery. The flavoring is fine but it’s far too loose for me. I like a thicker bisque. Live and learn I guess.

  6. I made this today it’s in the summer stage on the stove. I used my hand held immersion blender instead of transferring the onion flor mixture to a blender I also added the 1//2 n 1/2 and stock at the same time it came out perfect very smooth no lumps and very well blended happy with that result also I used seafood stock that I had taste is perfect. I also added 1/2 cup more of 1/2n 1/2 for a richer soup I had extra large shrimp so I cut those in 1/2 to have more shrimp in every spoonful of soup. Absolutely delicious

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