• Servings 8
  • Prep 15 min
  • Cook 20 min
  • Cuisine
  • Skill Level

Shrimp Bisque


  • 1 lb shell on shrimp, shells removed and reserved
  • 1 small onion, chopped
  • 4-6 cloves garlic, minced or pressed
  • 2 tbs fresh herbs chopped (thyme, rosemary, sage etc)
  • 2 tbs flour
  • 2 tbs oil or unsalted butter
  • 1 pint heavy cream
  • 1 pint whole milk
  • 1 cup shrimp stock, more as needed
  • Remove the shells from the shrimp and place them in a sauce pan and cover with water.
  • Add a bay leaf and bring to a boil. Reduce heat to a simmer and simmer for 5 minutes.
  • Pour  the shrimp stock through a wire mesh strainer into a large measuring cup.
  • Meanwhile add the oil and flour to a large saucepan.
  • Using  medium  heat stir to form a roux. When the rough is light tan add the onions and garlic and cook for about 3 minutes, stirring constantly.
  • Add the shrimp stock a little at a time, constantly stirring until smooth.
  •  Chop the shrimp and add to the sauce pan, then add the herbs and bay leaf.
  • Add the cream and milk and continue to simmer the bisque for another 3-5 minutes.
  • Allow bisque cool, then add it too a food processor and puree until  smooth.
  • Serve in bowls and garnish with fresh herbs of your choice.

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