Shrimp Bisque

Holidaycooking's picture

Jan. 11, 2010

This shrimp bisque prepared with green onions is a light and refreshing seafood soup. Cooked with a half and half base, the shrimp bisque has butter in the making along with chicken broth. Flavored with lemon peel and spiced with red pepper and garlic, this creamy shrimp bisque is a real treat for seafood lovers.


Medium shrimp 1 Pound , peeled and deveined (Raw)
Butter/Margarine 1⁄4 Cup (4 tbs)
Green onions 2 Large , sliced
Garlic 1 Clove (5 gm) , minced
All purpose flour 1⁄4 Cup (4 tbs)
Fish stock/Canned chicken broth 1 Cup (16 tbs)
Half and half 3 Cup (48 tbs)
Salt 1⁄2 Teaspoon
Grated lemon peel 1⁄2 Teaspoon
Ground red pepper 1 Dash
White wine 2 Tablespoon


Coarsely chop shrimp into 1/2-inch pieces.

Melt butter in large saucepan over medium heat.

Cook and stir shrimp, onions and garlic in butter until shrimp turns pink and opaque.

Remove from heat.

Blend in flour.

Cook and stir just until bubbly.

Stir in Fish Stock and cook until bubbly.

Cook 2 minutes, stirring constantly.

Remove from heat.

Process soup in small batches in food processor or blender until smooth.

Return soup to saucepan.

Stir in half-and-half, salt, lemon peel, red pepper and wine.

Heat through.

Garnish, if desired.

Recipe Summary