Shrimp Bisque

"This recipe was in the usaweekend magazine this weekend and looks so appealing that I've posted it before trying it. I hope I guessed right! Time to make is estimated."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by breezermom photo by breezermom
photo by Brooke the Cook in photo by Brooke the Cook in
Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Heat olive oil in a saucepan. Add red pepper and onion; saute on low heat until soft, 15 to 20 minute, stirring occasionally.
  • Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
  • Put half of hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls and repeat with remaining. (I would just use a stick blender).
  • Sprinkle with Parmesan cheese. Optional garnish - fresh herbs and additional shrimp.

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Reviews

  1. wow this is one of the best soup I made. It's so good. I followed the recipe and the soup didn't curdle. It was perfect. I used thawed, raw shrimps. We had only 4 servings. I forgot to add the parmesan but it was too yummy just like that. Thanks duonyte :) Made for Rookie tag game
     
  2. I haven't made shrimp bisque before - this was quite easy to do. Start to finish this recipe took 30 minutes. I would say it would serve 6 only if this was a first course - it fed 3 as a main meal for us tonight. I boiled the soup in step 2 and reduced heat as directed; however, the soup started to separate/curdle which does not look very pleasing. I removed it from heat right away and it tasted fine - I think boiling might be a bit too hot for this soup - I would just bring to a simmer and heat through next time before pureeing.
     
  3. This tasted really rich and creamy!! Very deceptive, since the cream is fat free half and half! Yummy and delicious, but low cal. I found I was satisfied with the tiny sized serving for one. If you have men you are feeding....I'd change the serving size. Also, I did add salt and pepper.
     
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RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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