3-18: Shrimp Bisque

I’ve always been a fan of a nice seafood bisque–lobster and/or shrimp bisque on a menu always gets at least a consideration from me, if not an order. 3-18: Shrimp Bisque was a solo affair for me (cream-based things usually are), but I enjoyed every bit of it. 🍤

3-18 Shrimp Bisque

I’ll admit it right now: I left the peas out of my version (except for the final picture plate–sorry to break the illusion), but you go right ahead and include them if you dig peas.

3-18 Shrimp Bisque1

The “Tips” section outlines a strategy for making a shrimp stock to add to your fish bouillon, resulting in a “shrimpier” flavor, but if you have an ethnic market (or even a well-stocked supermarket) nearby, you might be able to find shrimp powder, which smells like fishy death but makes your soup VERY shrimp-y.


Ingredients. I’m using frozen shrimp (which is okay, they come back just fine), a mixture of heavy cream and sour cream (due to a lack of half-and-half or enough heavy cream), and sherry. I have some fish bouillon due to other recipes I’ve made for this project, so I’ll be using that–perhaps spiked with a bit of the aforementioned shrimp powder (not pictured).


Making a roux to thicken the cream-based soup.


After working water-thinned heavy & sour cream into the roux, I started adding the spices.


Submerged some whole shrimp into the tomato-y, creamy soup. You’d add some peas here too, if you happened to be so inclined.


Final picture. I did sink a few peas in there for the picture, but that’s about the extent of it. Otherwise, it was a tomato-y, creamy, shrimp-y soup, reminiscent of my favorite Simply Delicious recipe (11-12: Creamy Sautéed Shrimp) but in soup form.

Grade: A

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