Shrimp Bisque

Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs
Ingredients:
15
Serves:
20
Advertisement

ingredients

Advertisement

directions

  • In 4-quart Dutch oven over medium-high heat, in hot olive oil, cook shrimp shells until pink, stirring constantly with a slotted spoon.
  • Discard shells, leaving flavored oil in the Dutch oven.
  • Add shrimp meat to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink (approx 3 minutes); spoon into bowl.
  • Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender.
  • Stir in the water, wine, rice, bay leaf, salt, cayenne pepper and bouillon cubes and heat to boiling.
  • Reduce heat to low; cover and simmer 15 minutes or until rice is tender.
  • Remove Dutch oven from heat. Discard bay leaf.
  • Add tomatoes and juice to rice mixture; stir.
  • Add cooked shrimp.
  • In food processor or blender, blend mixture at high speed, 1/2 the mixture at a time until smooth.
  • Return mixture to Dutch oven; stir in cream.
  • Over medium heat, heat just boiling.
  • Serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. It's very good. But it's a bit salty. I added more water though.
     
  2. Great recipe!!! I did not use the shrimp tails, but cut up cooked shrimp and added it after I cooked the green onions (instead of regular onions),celery and carrots. I also added fresh crabmeat which was a wonderful addition and gave it a nice flavor. I have made this twice and both times it is excellent. Can be made with just the crab meat too. Thanks for sharing such a delicious recipe.
     
  3. I love you guys i've been looking for a bisque recipe for ages this is great i also tried a penut butter soup recipe and was thrilled to find it brought me back to quincy market in boston the first time i had penut butter soup. thanks
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes