Quick Shrimp Bisque
photo by LLofto8246
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 3⁄4 cup chopped onion
- 2 -3 cloves garlic, chopped
- 2 cups chicken broth
- 3 tablespoons white rice (not instant)
- 12 ounces cooked shrimp
- 3 tablespoons tomato paste
- 1⁄2 teaspoon cayenne pepper (or more if you like it spicier)
- 1⁄2 teaspoon chopped fresh tarragon
- 1 1⁄2 cups half-and-half or 1 1/2 cups heavy cream
directions
- Melt butter in pan.
- Add onion and garlic and saute until tender, about 5 minutes.
- Add broth and rice and bring to boil.
- Reduce heat to low.
- Cover and simmer until rice is tender, about 15 minutes.
- Mix in most of shrimp (reserve 6 for garnish).
- Cover and simmer until shrimp is heated through (1-2 minutes).
- Puree soup with shrimp in blender or in pan with hand blender (much easier) Return soup to pan.
- Whisk in tomato paste, cayenne pepper and tarragon.
- Gradually whisk in half/half.
- Bring soup to simmer.
- Garnish with reserved shrimp.
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Reviews
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This was just what I needed to soothe my poor sick self. I stuck fairly close to the original recipe, just adding a couple carrots and two sticks of celery (I made a double batch) to pump up the veggie content. It was wonderfully comforting, had a lovely seafood flavour to it and went down a treat. I'm sure the pot won't last long!
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Like others before me, I used potato flakes, not rice. Dropped cayenne to 1/4 tsp.; and added 1/2 c. each diced carrots and celery to the saute. I also bumped up the servings to 6 to end up with a decent amount of leftovers. Had no cream or half and half so I used 2% milk and it came out just fine. I would definitely make this again, only maybe not puree the carrots and celery... they probably didn't blend as well as everything else....it seemed a bit grainy. But I still give it 4 solid stars!!
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Love, love, love this recipe! I have made this several times and absolutely love the flavor! The recipe only calls for shrimp, but I use a combination of shrimp and longostino. My husband isn't a big seafood lover so I have also on occasion added an extra cup of chicken broth to subdue the seafood taste. This version was also incredibly good. You can't fail with this recipe.
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Tweaks
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Wow! I am giving this five stars even though I didn't follow the recipe exactly. I put in a bit less than a 1/4 tsp cayenne - even though I like thinks pretty spicy. It's plenty spicy even with the reduce amount! YUM! Unfortunately, I didn't have fresh tarragon - so I used dried. I also used 2% milk instead of the cream as I like to cut calories where possible - I even added an extra TBS of rice to make up for the thickness factor. Last but not least - I didn't blend the bisque as I like things chunky. Either way - this bisque is VERY VERY good & VERY easy. It's a great quick meal with things that most of us have on hand. I always have frozen cooked shrimp on hand just for this sort of thing. Thanks for the great recipe!
RECIPE SUBMITTED BY
kimkej
Omaha, 0
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!