Get FREE access to my newsletter, exclusive coupon codes, and links to Mommypotamus recommended products for your health and home!

Shrimp Bisque

Affiliate Disclosure | in Recipes | by | with 28 Comments

This creamy, luxurious bisque is full of vital nutrients like selenium, vitamin B12 and phosphorous. I’m telling you now, but I promise the first time your spoon touches your lips you’ll be thinking “Phospor what??? Who cares, I’m going to need a bigger bowl!!”

Note: This is a copycat recipe of the Crawfish Bisque from Pappadeaux Seafood Kitchen. I worked there when I was in college . . . and yes, I befriended the cook. :)

Ingredients:

  • 3 pounds shrimp
  • 4 Tbs pastured butter
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • 1 tablespoon salt (where to buy salt)
  • 6 cups water (or 3 cups water and 3 cups chicken stock)
  • ½ cup finely chopped onion
  • ½ cup finely chopped bell pepper
  • 1 Tbs bpa-free tomato paste
  • 5 cups cream – raw if possible. If not available, pasteurized is better than ultra-pasteurized.
  • 1 cup chopped tomato
  • 1/2 – 3.4 cup brandy

Instructions:

To boil shrimp:

  1. Rinse shrimp in water
  2. Bring a pot of water to boil then reduce to medium high heat
  3. Add shrimp and allow to return to a gentle simmer
  4. Remove shrimp as they rise to the surface
  5. Chill shrimp immediately to keep them from cooking further
  6. Once they have cooled, remove peel, tail and vein. Set aside peel and vein for stock.
  7. Reserve several whole shrimp to garnish top of bisque. Chop the rest into bite-sized pieces

To make the bisque:

  1. Melt butter in a large pot. Add shells, paprika & half the cayenne. Saute 5 minutes.
  2. Add water & bring to boil. Reduce heat & simmer 30 minutes.
  3. Strain liquid into a bowl while pressing on the shells to extract all the liquid.
  4. Return liquid to pot. Add the onion, bell pepper, tomato paste, salt, cream & tomato. Simmer for 1 hour, stirring frequently.
  5. Add brandy and shrimp. Simmer 10 minutes.
  6. Add salt to taste and remaining 1/8 tsp cayenne if desired. Enjoy!
  7. Come back and tell me how much you liked it! :)
Related Posts Plugin for WordPress, Blogger...

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with Mommypotamus' ideals and that I believe would be of value to my readers. Heather Dessinger is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

28 Responses to Shrimp Bisque

  1. Brittany

    says:

    Oh wow, this looks delicious! I’m definitely going to have to try it!!!

  2. Miriam Simms Minzenmayer via Facebook

    says:

    Perfect timing! Thank you. This will be for dinner this weekend.

  3. Joanna says:

    This looks fabulous. I just happen to have most of these ingredients on hand, so maybe it’ll be on the menu this weekend!

  4. Miriam – Did you get a chance to make the bisque last weekend? If so I hope you enjoyed it!

  5. Brittany

    says:

    Ok, so I’m making this for dinner tonight and I’m confused about a step. When do I remove the shells from the bisque?? Am I missing something here?

    • Brittany

      says:

      Nevermind…I figured it out. =) I think it’s a typo in step one where it says to add shrimp (should say shrimp shells?). It smells so good, I can’t wait to taste it!

    • Heather says:

      Oh dear, there was a typo in step 1 of the bisque instructions. It said “add shrimp” when it SHOULD have said “add shells.” That could certainly cause a lot of confusion! So, to answer your question, add the shells in step on and remove them in step 3. I hope you like it!

      • Brittany

        says:

        It was delicious!! The whole family was raving! =) Thanks!

        • Heather says:

          (sigh of relief) I’m always worried I wrote out a recipe wrong until someone comes back and tells me it worked. One time I posted a recipe for pizza dough and my friend ended up with flour soup . . . oops! Thanks for letting me know it worked out. :)

  6. […] a SUPERPOWER?  Seriously, if I spend the next three years craving spicy cilantro-lime shrimp, creamy shrimp bisque and copycat Whole Foods salmon dip  I hold you responsible. Consider yourself […]

  7. Zsofia

    says:

    I’ve made a very similar recipe. The biggest difference is I use chicken stock as half the water. I also use coconut oil for the butter. My whole family loves!

  8. LeAnn

    says:

    I made this yesterday and it was excellent!! I did use 1/2 water and 1/2 stock for more flavor, and the full amount of cayenne. My husband is not really a soup fan and even he loved this!! Well done!

  9. […] 1/2 pounds peeled, seeded and chopped tomatoes (Save your shells and make stock! You can make bisque right away or store in freezer for […]

  10. Katie

    says:

    Made this and the hubs loved it! My 1 year old and I liked it pretty well too :) How thick is it supposed to be? Mine definitely wasn’t restaurant thick but I didn’t exactly measure the water, just eyeballed it. I love recipes that incorporate the “trimmings” as well!

  11. Allie

    says:

    I’ve been eying this recipe for weeks now and I finally got shrimp today… so guess what I made for dinner? Me and my dad love it! It’s his favorite thing I’ve made in a while :D Thanks so much for the recipe and for your whole blog! It’s my fav. thing to read! Also, with the bisque, we ended up blending it all at the end so that the shrimp were shredded (like crab), and liked it even more!

  12. Nicole

    says:

    How did I miss this recipe before???? I’ve got tons of shrimp in the freezer that I’ve been uninspired to use…………….well now I’m inspired! Thanks :-D

  13. I loove seafood, and soup, but I’m one of those weirdos that’s super finicky about spicy stuff (as in the cayenne pepper …I can’t help it, ‘inherited overly sensitive tastebuds). Anyway, do you think this will still be tasty without cayenne? I know some things you can’t just leave the spice out of without ruining, but sometimes you can, so thought I’d ask…because it looks Soo good, but I couldn’t do the cayenne. Thanks!

  14. Hope Glenn says:

    I cannot wait to try this!!

    I’ve been following your blog for a few months now. Thank you for being so open and offering your experience to newbies like me!

  15. Sharon says:

    This looks wonderful — will make this week!

  16. Harriet

    says:

    Made this tonight! It was delicious. I’m not much of a cook but it worked perfectly.
    Thanks mommypotamus for your easy to follow recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

« »