Shrimp Bisque II Recipe -
Shrimp Bisque II Recipe
  • READY IN hrs

Shrimp Bisque II

Recipe by  

"Wonderful recipe that takes some time to prepare but is the best you'll have! You'll be able to impress your guests with a flambe at a point in the preparation. Adjust the seasonings to your taste."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
  2. In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
  3. Return strained mixture to a simmer in the saucepan. Pour in cream.
  4. Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2003

This recipe was FANTASTIC! I made this bisque soup, then poured the cooled soup into ziplock bag-lined 16oz cups, then froze. When completely frozen, I removed the soup filled ziplocks from the cup molds and had a dozen servings ready to defrost on a moments notice in my freezer. This recipe is not an easy one, but VERY fun to make with a friend (you will probably need help with the cheese cloth straining - it's a slow messy strain). HIGHLY Recommend for taste, show and fun challange to prepare. Serves nicely with fresh tomatoe grilled-cheese sandwiches. Thank you!

Most Helpful Critical Review
Jan 13, 2011

I'm not prone to giving bad reviews. This recipe has WAY too much paprika. I followed the recipe exactly, but omitted the alcohol (we don't drink). I think it would have been delicious with 1 t. paprika, but 3 T KILLED it. I could hardly taste the beautiful homemade shrimp/onion stock and expensive storebought seafood stock. It could be personal preferrence, but start out easy on the spices, if you're going to choose this recipe. I guess I prefer a white sauce shrimp bisque, as opposed to a more cajun style bisque, so I'm pretty sure it's personal preferrence. You should know, though, before trying it.

Jan 21, 2005

This is the best seafood bisque recipe I have made yet. You could change the shrimp for crawfish or crab or combine them. Also, the trouble of straining out the shells is well worth the effort--they add so much flavor! When I peeled my shrimp, I made sure I threw away the feet and only put the big pieces of shell in my pot. This way, they were easier to get out. Also, I used chicken stock instead of seafood, and I added corn at the end so that it's a delicious shrimp corn bisque. Thanks for a GREAT recipe!

Nov 09, 2003

Awesome soup Angel! Whenever we boil shrimp for cocktail, we always save the broth and freeze it. It was nice to have all that pink broth on hand for the soup. The only thing I changed was subbing evaporated skim milk for the cream. With the addition of a big salad and homemade bread, this meal was a great success!

Sep 07, 2008

A miracle. I am a fairly inexperienced cook, and throughout the process I thought I had a disaster working. Accidentally used chicken stock rather than the seafood stock. At the end, this was the best shrimp bisque that I have ever tasted, if I did make it myself. As I was cleaning the kitchen I kept dipping into the leftover bisque. I would highly recommend this recipe.

Jan 05, 2011

Lots of work, but worth every minute. I used half and half instead of heavy cream, and it was still very flavorful. My only word of caution is to use a mesh strainer--or better yet, cheese cloth in the mesh strainer. Don't try to use only cheese cloth to strain, because it has a hard time holding up to the thickness of the sauce. Lacking a mesh strainer, as an emergency fix I put my cheesecloth into a colander and strained it that way.

Oct 26, 2009

This is AMAZING! After reading the reviews, I mistakenly thought, that since it was going involve so much work, that I would triple the recipe. All-day ordeal! But, I can only imagine what that quantity would have cost, with a very similar flavor, from the restaurant I always order it from. If it is your first time making it, perhaps go the opposite way & reduce the recipe so you'll be prepared for the next time. Also, I made one batch on the side with veg stock (Kitchen Basics brand!) for a friend, and I couldn't taste a bit of difference, in the end. DELICIOUS! ...TIP!!!: consider getting a CHEAP mesh strainer, if you can find one. Three days later, and I'm still trying to pick/brush/spray all of the shrimp shell mixture out of my fine mesh strainer!

Feb 23, 2008

this was delicious! it does take a bit of time to prepare but it is worth it. i actually doubled the amount of shrimp and put half into the simmering mixture in step two (in place of omitting the shrimp shells) that way after the whole mixture simmered for 45 minutes, i could throw it all into a blender without having to pick out shrimp shells. the extra shrimp adds a lot of flavor and bulk. after pureeing it in the blender i put it in the fridge overnight, and reheated it the next day. After reheating it,i then added in the cream, spices, and more shrimp. wonderful! dinner party of 12 and everyone loved it!


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  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 191 mg
  • 64%
  • Fat
  • 38 g
  • 59%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 604 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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