Go Back
+ servings
Shrimp Bisque with No Knead Bread

Shrimp Bisque

If you love chowder, you will fall in love with Shrimp Bisque. It's not quite a chowder, and it's not quite a soup. It is an exceptional appetizer or ideal for a soup and salad combo.
Course Appetiser, Appetizer, Soup
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4
Calories 518kcal
Author Imma


The Shrimp

  • 1-1½ pounds (453- 680g) extra large shrimp, with shells
  • 1 teaspoon (4g) Creole seasoning
  • ¼ teaspoon (1g) salt, or to taste

Shrimp Stock

  • 1-2 teaspoons (14-28g) butter or olive oil
  • 1 stalk celery, roughly chopped
  • 1-2 sprigs fresh thyme
  • ½ onion, roughly chopped
  • 2-3 cloves fresh garlic, smashed and peeled
  • 1-2 bay leaves
  • ¼ teaspoon (0.75g) black peppercorns
  • 3-4 cups (720-960ml) water

Shrimp Bisque

  • 2 tablespoons (28g) butter
  • Drizzle of extra virgin olive oil
  • 2 teaspoons (10g) garlic, minced
  • 1 teaspoon (2g) fresh thyme
  • ½ cup (58g) onions chopped
  • ¼ cup (25g) celery, diced
  • 2 tablespoons (20g) flour
  • ½ cup (120ml) dry white wine (or replace with stock)
  • 2 teaspoons (10ml) Worcestershire sauce
  • 1 teaspoon (4g) Creole seasoning
  • ½ teaspoon (1g) paprika
  • ¼-½ teaspoon (0.5-1g) cayenne pepper, optional
  • 1 tablespoon (16g) tomato paste
  • 2-2½ cups (480-600ml) shrimp stock, adjust to desired thickness
  • 1 cup (240g) heavy cream
  • 2-3 tablespoons (28-42g) butter
  • ½-1 teaspoon (1-2g) ground white pepper
  • Salt to taste


The Shrimp

  • Peel shrimp, season, and set aside, reserving the shells for the stock.

Shrimp Stock/Broth

  • Add 1-2 teaspoons of butter or oil to a saucepan or skillet.
  • Then throw in shrimp shells, celery, thyme, onion (peel and all), garlic, bay leaf, and peppercorns.
  • Sauté for about 5-7 minutes, constantly stirring, to prevent it from burning. Then add about 3-4 cups of water.
  • Bring to a boil, lower heat, and let it simmer for 10-20 minutes.
  • Remove from heat and strain using a sieve. Set aside.

Shrimp Bisque

  • In a large, heavy saucepan, melt 2 tablespoons of butter and drizzle in a little olive oil. Add minced garlic, fresh thyme, onions, and celery, cook over moderately high heat, occasionally stirring for about 5 minutes until vegetables are soft and beginning to get a brown color.
  • Sprinkle the flour over the vegetables and frequently stir over low heat for about a minute until the mixture is smooth and the flour is fully incorporated. That helps to thicken the soup later.
  • Slowly add the wine, if using, then stir in the Worcestershire, Creole seasoning, paprika, and cayenne pepper (optional). Cook for about a minute.
  • Then stir in the tomato paste, followed by the prepared shrimp stock. Simmer for about 8-10 minutes.
  • Add the heavy cream, butter, white pepper, and salt to taste. Let the butter melt, then remove it from the stove.
  • Add to a blender and puree. Puree in batches – it helps prevents pressure from building inside. Alternatively, you may use a stick blender in the pot until smooth.

Shrimp Garnish

  • Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the cleaned shrimp, season with Creole seasoning, and lightly sauté for about 2 minutes or until the shrimp is cooked through.
  • Top individual bisques with the sautéed shrimp and serve.


  • No shrimp shells? You can use store-bought seafood broth or look for dried shrimp in the ethnic section of your local supermarket.
  • Do you like your soup a little chunky? Pureeing gives it a silky smooth texture, but no one has to know you skipped this part.
  • Double or triple the recipe for more people or to freeze leftovers.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 200g | Calories: 518kcal | Carbohydrates: 12g | Protein: 29g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 329mg | Sodium: 1796mg | Potassium: 542mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2131IU | Vitamin C: 5mg | Calcium: 204mg | Iron: 2mg