Creamy Shrimp Bisque

Show: Episode:

Picture of Creamy Shrimp Bisque Recipe Photo: Creamy Shrimp Bisque Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 48 Reviews
Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
4 to 5 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 celery stalks, chopped
  • 1 green onion with tops, chopped
  • 4 tablespoons butter
  • 1 glove garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups half and half
  • 3 1/2 cups fish stock
  • 3 tablespoons chopped fresh parsley
  • 8 ounces cooked shrimp or lobster meat, chopped
  • Homemade croutons, recipe follows

Directions

In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes.

Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste.

When ready, serve with croutons.

Homemade Croutons:

  • 3 slices white bread

Preheat oven to 350 degrees F.

Cut bread with a heart shaped cookie cutter. Place onto a cookie sheet and bake until toasted.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 48 reviews

  • on May 12, 2013

    Flag

    Swanson makes a Seafood Boost that works fine as a broth, particularly when thinned with a bottle of clam juice along with the water. Also, to me, a good bisque is not a bisque without the VSOP, or at least some kind of brandy. Just add it after the flour, when the roux is just made, before adding the broth. YUM, yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 22, 2013

    Flag

    I made this last week for Christmas. Instead of fish stock I used the water from shrimp I cooked for shrimp cocktail. I saved that water, peeled and deveined the shrimp. put the shells etc back in the water and let that cook for about an hour. If you get shrimp with the heads on you get even more flavor from them. Also I used agar to thicken as I have celiac disease. One of the tricks to the flavor is after it's completely done, let it sit overnight to blend in the flavors.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 24, 2012

    Flag

    I had some dental work done and could only eat soup, so I was looking for a good recipe and came across this one. So glad I did! I listened to another comment and added some lump crabmeat.It was so creamy and definitely restaurant-quality! Thanks Paula!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Shrimp and Corn Bisque

Shrimp and Corn Bisque

By: Emeril Lagasse
Rated 5 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.