Creamy Shrimp Bisque

A Bowl of Cream Shrimp Bisque

Creamy Shrimp Bisque


  • ½ stick butter, divided
  • 1½ lbs. raw medium shrimp, peeled, deveined
  • 2 whole carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 med. onion, chopped
  • 8 cups seafood stock
  • ¼ cup long-grain white rice
  • 2 Tbsp. tomato paste
  • 3 sprigs fresh flat-leaf parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • ¼ tsp. cayenne pepper
  • To taste salt and pepper
  • ½ cup heavy whipping cream
  • 3 Tbsp. fresh lemon juice
  • ¼ cup chives, chopped fine


  1. Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, 3 to 4 minutes. Transfer shrimp to a plate.
  2. Add remaining butter to same pot. Add carrots, celery and onion and cook over medium heat, stirring frequently, until very soft, about 10 minutes.
  3. Add seafood stock, rice and tomato paste; stir for 1 minute.
  4. Add parsley sprigs, thyme sprigs, bay leaf and cayenne. Simmer uncovered until rice is soft, about 20 minutes. Season with salt and pepper.
  5. Reserve four shrimp for garnish and stir remaining shrimp into bisque.
  6. Remove parsley, thyme and bay leaf. Remove from heat.
  7. Working in batches, purée bisque in a blender until smooth. Pour through a fine-mesh strainer set over a clean pot. Discard solids in strainer.
  8. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper and more cayenne, if desired.
  9. Mince reserved shrimp and mix with chives in a small bowl.
  10. Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls.
  11. Ladle bisque around garnish and serve.


Up-to-date agriculture news in your inbox!



We are glad you have chosen to leave a comment. Please keep in mind that comments are moderated according to our comment policy.

Receive emails as this discussion progresses.