Shrimp Bisque

Shrimp Bisque

56

"Shrimp is a high-protein, low-fat food. And this soup is super easy."
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Ingredients

50 m servings 153 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
  2. Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
  3. Repeat with remaining mixture. Sprinkle on Parmesan cheese.
  4. Optional garnishes: herbs and additional shrimp.

Footnotes

  • Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews

56
  1. 71 Ratings

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Most helpful positive review

I love this recipe and make it a few times each month. These are my suggested modifications: Add an extra half red pepper and about one to two cups of fresh chopped vine-ripe cherry tomatoes. ...

Most helpful critical review

The taste of this soup was just "ok", but I couldn't get past the texture, which as another reviewer pointed out, was awful. The only reason I gave 2 stars instead of 1 is because at least it w...

I love this recipe and make it a few times each month. These are my suggested modifications: Add an extra half red pepper and about one to two cups of fresh chopped vine-ripe cherry tomatoes. ...

I made this soup for my birthday dinner & it was fantastic! I used green peppers because that's what I had & I pureed it w/ my immersion blender instead of in my countertop blender. I also added...

The taste of this soup was just "ok", but I couldn't get past the texture, which as another reviewer pointed out, was awful. The only reason I gave 2 stars instead of 1 is because at least it w...

Simple and delicious. I used red and yellow pepper with the green pepper. I also used a food processor instead of a blender after a friend told me that the blending such hot ingredients caused t...

This was really good! I doubled the recipe, skipped the butter, used half the amount of olive oil, green peppers (didn't have any red), and fat free evaporated milk. I also skipped the cheese at...

Really good recipe! I left out the butter, added 3 tablespoons of flour for a rue after sauteing the red pepper and onion. Added one fresh tomato and used 1 cup of reg half & half/2 cups of skim...

Just barely acceptable--but only because it's a low fat recipe. It's sweet, and really wasn't the taste I was expecting from a bisque. The consistency of the soup is almost like vomit, and the...

Delicious bisque as written. Second time, I upped raw shrimp to 1 lb., and added 20 or so chopped basil leaves, and 5 bay leaves (removed after cooking). Increased hot chile sauce to 1 teaspoon ...

I made this recipe last night when I had a couple of friends over for dinner. Fantastic! They both want the recipe. It was super easy to make and was great with the French Bread Rolls to Die ...