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Home » Recipes » Soup Recipes

January 10, 2021 · 2 Comments

Shrimp Bisque

French· Seafood Recipes· Soup Recipes

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This Shrimp Bisque recipe made with a mirepoix of vegetables, shrimp, sweet Moscato wine, spices and heavy cream is deliciously creamy. 
A collage photo of Shrimp  Bisque

This Shrimp Bisque recipe made with a mirepoix of vegetables, shrimp, sweet Moscato wine, spices and heavy cream is deliciously creamy. 

Shrimp Bisque in a white bowl

I haven't posted a new seafood recipe lately so I figured this Shrimp Bisque would be a great one to include on the site. If you're new here, I don't eat any seafood; or like it for that matter. 

However, my family loves certain types; shrimp being one of them. I usually purchase a bag of frozen raw peeled and deveined shrimp to keep in the freezer for them. 

I'm certain fresh is always better, but when they're in the mood for a quick grilled shrimp on top of salad, frozen is a great alternative. 

Most of the time I'll make it for our youngest daughter if we're eating pork chops since she's not a fan. She is a HUGE fan of soup though.

Actually both of our girls are total soup lovers. So I decided to use up some shrimp I had in the freezer to make this Shrimp Bisque. 

A close up of Shrimp Bisque in a white bowl.

What is Bisque?

Bisque is a thick, creamy smooth soup that contains cream and is not generally thickened with a thickening agent like starch or flour. 

A bowl of soup, with Shrimp Bisque

How do you make Shrimp Bisque?

For this recipe you'll need celery, carrots, scallions, garlic, EVOO, shrimp, ground thyme, tomato paste, Moscato wine, heavy cream, Kosher salt, crushed red pepper and a bay leaf.

If using frozen shrimp like I did, defrost the shrimp in cold water until no longer frozen. Peel and clean the shrimp by removing any shells and removing any waste from the back of the shrimp. Rinse the shrimp until cold water once cleaned and pat dry. 

In a medium pot or small Dutch  oven, heat the oil over medium high heat; then add the celery, carrots, scallions and garlic. Cook 2-3 minutes until the vegetables start to soften; then add the shrimp. 

A bowl of Shrimp Bisque

Cook for 2-3 minutes until the shrimp turn pink and are no longer translucent. Add the wine, some water, tomato paste, ground thyme, salt, crushed red pepper and a bay leaf to the pot, reduce heat to low and simmer for 15 minutes. 

Next, heat the heavy cream in a small pan on top of the stove to just before boiling; then add the heated cream to the soup mixture and stir. 

Finally add the mixture to a blender and blend on high 45-60 seconds until the soup is thick and creamy. This recipe for Shrimp Bisque is super creamy, easy to make, and makes three one-cup servings. 

Some optional garnishes include: 

  • Fresh chopped parsley
  • Sour cream
  • Creme Fraiche
  • A cooked shrimp

~Enjoy! 

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A close up of Shrimp Bisque in a white bowl.

Shrimp Bisque

Carrie's Experimental Kitchen
This Shrimp Bisque recipe made with a mirepoix of vegetables, shrimp, sweet Moscato wine, spices and heavy cream is deliciously creamy. 
Print Recipe Pin Recipe
Prep Time 4 mins
Cook Time 21 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 3
Calories 451 kcal

Ingredients
  

  • 8 ounces jumbo raw shrimp, peeled and deveined
  • 1 tablespoon extra virgin olive oil
  • ¼ cup diced celery
  • ¼ cup diced carrots
  • 1 scallion, chopped
  • 1 tablespoon minced garlic
  • 1 cup moscato wine
  • ½ cup water
  • 2 tablespoons tomato paste
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground thyme
  • ⅛ teaspoon crushed red pepper
  • 1 bay leaf
  • 1 cup heavy cream

Instructions
 

  • In a medium pot or small Dutch  oven, heat the oil over medium high heat; then add the celery, carrots, scallions and garlic. Cook 2-3 minutes until the vegetables start to soften; then add the shrimp.
  • Cook for 2-3 minutes until the shrimp turn pink and are no longer translucent. Add the wine, water, tomato paste, thyme, salt, crushed red pepper and a bay leaf to the pot, reduce heat to low and simmer for 15 minutes.
  • Next, heat the heavy cream in a small pan on top of the stove to just before boiling; then add the heated cream to the soup mixture and stir.
  • Finally add the mixture to a blender and blend on high 45-60 seconds until the soup is thick and creamy.

Notes

*If using frozen shrimp, defrost the shrimp in cold water until no longer frozen. Peel and clean the shrimp by removing any shells and removing any waste from the back of the shrimp. Rinse the shrimp until cold water once cleaned and pat dry.
Some optional garnishes include: 
  • Fresh chopped parsley
  • Sour cream
  • Creme Fraiche
  • A piece of cooked shrimp

Nutrition

Calories: 451kcalCarbohydrates: 9gProtein: 13gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 185mgSodium: 944mgPotassium: 405mgFiber: 1gSugar: 5gVitamin A: 3355IUVitamin C: 5mgCalcium: 122mgIron: 1mg
Keyword shrimp
Tried this recipe?Let us know how it was!

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A collage photo of Shrimp Bisque

 

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Reader Interactions

Comments

  1. Anna Marie Henwood says

    June 06, 2021 at 4:32 pm

    Can I use dry sherry in the Shrimp Bisque rather than the moscato?

    Reply
    • Carrie's Experimental Kitchen says

      June 07, 2021 at 8:06 am

      Sure!

      Reply

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