Shrimp Bisque recipe
Few soups can hold a light to shrimp bisque—when done right, it’s sublimely sweet and creamy with just a hint of bite. This recipe has it all. Makes 4 servings.
Ingredients:
4 tablespoons butter
2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons flour
1 teaspoon salt
Pinch of paprika
Pinch of pepper
4 cups half-and-half
1 pound jumbo shrimp, peeled, deveined, and chopped
Pinch of parsley
Directions:
Heat butter in medium skillet over low heat; add onions and celery and cook until tender, about 5 minutes. Add flour, salt, paprika and pepper; whisk to blend.
Add half-and-half gradually, whisking to prevent clumps; cook until thick, about 5 minutes. Add shrimp and cook until pink, about 3 minutes.
Sprinkle with parsley and serve.
Wine recommendation:
Few things are needed to complete a bisque menu—crusty bread and a light salad will do the trick nicely. When choosing a wine, choose a white with a bit of sparkle to it, like Viognier, Champagne, or Chablis.
Back to the Shrimp Recipes home page.
Add a Review or Comment:
Reviews and Comments:
Made this recipe today and doubled it... added fresh crab meat and it was a hit!! Everyone loved it... a little time consuming preping the fresh Gulf Jumbo shrimp but worth the wait.
Doubled this but used 32 oz chicken broth instead of doubling half & half. Also added crab meat - it was delicious!