View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Shrimp Bisque

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3   Reviews: 8 See Reviews
Rate/Review this Recipe
Active Time:  40 Minutes
Total Time:  1 Hour 10 Minutes
  6 servings, 1 cup each
A broth made from shrimp shells, wine and aromatic vegetables makes a richly flavored base for this bisque. A dollop of reduced-fat sour cream is all you need for a luxurious finish.

Make Ahead Tip: Cover and refrigerate for up to 1 day.
For the Shrimp Bisque:
12 ounces  shrimp (30-40 per pound) shell-on
1   onion chopped, divided
1   carrot peeled and sliced
1 stalk  celery (with leaves) sliced
1/2 cup  dry white wine
1/2 teaspoon  black peppercorns
1   bay leaf
3 cups  water
1 tablespoon  extra-virgin olive oil
4 ounces  mushrooms wiped clean and sliced (about 1 1/2 cups)
1/2   green bell pepper, chopped
1/4 cup  chopped scallions
2 tablespoons  chopped fresh parsley
1/4 cup  all-purpose flour
11/2 cups  low-fat milk
1/4 cup  reduced-fat sour cream
1/4 cup  dry sherry
1 tablespoon  lemon juice
1/4 teaspoon  salt
Freshly ground pepper to taste
Dash of hot sauce
Shrimp Bisque Recipe at
Peel and devein shrimp, reserving the shells. Cut the shrimp into 3/4-inch pieces; cover and refrigerate.

Combine the shrimp shells with about half the onion, all the carrot, celery, wine, peppercorns and bay leaf in a large heavy saucepan. Add water and simmer over low heat for about 30 minutes. Strain through a sieve, pressing on the solids to extract all the juices; discard the solids. Measure the shrimp stock and add water, if necessary, to make 1 1/2 cups.

Heat oil in the same pan over medium heat. Add mushrooms, bell pepper, scallions, parsley and the remaining onion. Cook, stirring, until the mushrooms are soft, about 5 minutes. Sprinkle with flour and cook, stirring constantly, until it starts to turn golden, 2 to 3 minutes. Slowly stir in milk and the shrimp stock. Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes. Add the reserved shrimp and cook until they turn opaque in the center, about 2 minutes more. Add sour cream, sherry and lemon juice; stir over low heat until heated through—do not let it come to a boil. Taste and adjust seasonings with salt, pepper and hot sauce.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Creamy Comfort Soups
Nutrition Facts per Serving
Yield:   6 servings, 1 cup each
Calories: 163
Fat. Total: 5g
Protein: 13g
Carbohydrates, Total: 12g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 92mg
Sodium: 241mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: Jill, NJ Reviewed: 09/28/2008
This was a very easy recipe and makes a very flavorful bisque. It is not "smooth" as you may find in some bisques, but the addition of mushrooms is a nice touch. I may add celery to the final stage in addition (or in replace of) the pepper for added crunch. Served with sourdough bread and salad for a wonderful dinner.
158 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.