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Shrimp Bisque Recipes for Lunch

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

shrimp-bisque-recipes-for-lunch

Shrimp Bisque Recipe

Ingredients:

Meat
1: Candied bacon

Seafood
2 lb: Shrimp

Produce
2: Celery stalks
2: Green onions

Canned goods
64 oz: Chicken broth

Condiments
2 tbsp: Garlic (minced or paste
2 cups: Tomato sauce

Baking & spices
5 tbsp: Flour
1: Salt & pepper

Oils & vinegars
2 tbsp: Olive oil

Dairy
1/2 stick: Butter
2 cups: Half & half
1/2 cup: Parmesan

Beer, wine & spirits
1 cup: White wine

Instructions:

  • Heat a deep soup pot over medium heat. Add olive oil and swirl it around to evenly distribute it.
  • Add chopped celery stalks and garlic (minced or paste) and saute for about 3 minutes.
  • Add chopped shrimp.
  • Add finely chopped green onions and saute both for about 2 to 3 minutes.
  • Melt stick butter in the pot and cook for an additional 1-2 minutes.
  • Sprinkle flour over the ingredients in the pot. Cook for 5 minutes, constantly stirring. Pour in white wine while continuously stirring. Let it simmer and thicken. When it is thick enough, it will take longer to pool back to the center of the pot when pushed with a spatula.
  • Add tomato sauce and let it bubble and thicken while continuing to stir. Once it thickens, add chicken broth and let it simmer. Turn the heat to low and wait for it to cool off somewhat. Add in half & half while stirring for about 1 minute! Sprinkle in parmesan cheese while continuing to stir for about 2 minutes! Turn heat back to medium and let the soup sit until it starts to bubble. Season with salt & pepper to taste, and serve!
shrimp-bisque-recipes-for-lunch

Shrimp Bisque With Seafood Stock Recipe

Ingredients:

Seafood
4 cups: Seafood stock
1 lb: Shrimp

Produce
2: Bay leaves
1: Carrot, small
1: Celery stalk, large
1: Chives, fresh thin
1 head: Garlic
1: Onion
2 sprigs: Tarragon, fresh
6 sprigs: Thyme, fresh
1: Tomato

Canned goods
1/4 cup: Tomato paste

Baking & spices
2 tbsp: Cornstarch
8: Peppercorns, black whole

Oils & vinegars
3 tbsp: Olive oil

Dairy
1 tbsp: Heavy cream
3/4 cup: Whipping cream

Beer, wine & spirits
1/4 cup: Brandy
1/2 cup: Sherry, dry

Scroll to Continue

Liquids
2 tbsp: Water

Instructions:

  • In a large pot over medium heat, add 1 tablespoon olive oil. Add shrimp and cook 2 minutes or until pink on both sides. Transfer to bowl then drain juices and reserve. Transfer to cutting board and coarsely chop shrimp.
  • Heat 2 tablespoons olive oil in heavy large pot over high heat. Add shrimp shells and sauté until shells begin to brown, about 4 minutes.
  • Add onion and next 8 ingredients. Mix in brandy and sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add seafood stock and reserved shrimp cooking juices. Boil over medium heat for 25 minutes or until reduced to 3 cups. Strain soup into a large bowl, pressing firmly on solids with the back of a spoon. Return broth to saucepan, then whisk tomato paste into soup. Simmer 3 minutes over medium heat. Meanwhile, in a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until dissolved.
  • Remove soup from heat. Add heavy cream and cornstarch slurry to soup. Return to heat, and cook over medium-high heat for 3-5 minutes or until thickened. Stir in chopped shrimp and 2 tablespoons dry sherry and heat through, 1-2 minutes over medium heat. Ladle soup into bowls and garnish with chopped chives and fresh cracked pepper. Drizzle a spoonful of heavy cream in a circle on top of bisque for a cheffy touch.

Shrimp Bisque With Bacon Recipe

Ingredients:

Gluten free

Meat
5 slices: Hickory smoked wright brand bacon

Seafood
1 lb: Shrimp, medium

Produce
2 1/2 cups: Corn, frozen kernels
1 tbsp: Garlic, fresh
1/2 tsp: Thyme, dried
1: Thyme, Fresh sprigs
2 cups: Yellow onion

Canned goods
3 cups: Chicken stock

Baking & spices
1 tsp: Paprika, smoked
1 Pinch: Red pepper
1: Salt and black pepper

Dairy
1 cup: Half and half

Instructions:

  • In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy (about 8 to 10 minutes), stirring frequently. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
  • Add shrimp to the pot and cook until pink (about 3 to 4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
  • Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.
  • Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.
  • Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
  • Using an immersion blender, blend about half of the soup until creamy. Serve with shrimp and sprinkle with bacon pieces. Garnish with fresh thyme sprigs, if desired.

Shrimp Bisque With Potato Recipe

Ingredients:

Seafood
1 lb: Shrimp, medium

Produce
1 14.5 oz. can: Corn, whole kernel
1 14.5 oz. can: Cream-style corn
1 1/2 cups: Onions
1: Red potato, large

Baking & spices
1 1/2 tsp: Creole seasoning

Oils & vinegars
1 tbsp: Olive oil

Dairy
4 tbsp: Butter
4 oz: Cream cheese
2 cups: Half and half

Instructions:

  • Heat butter and olive oil in a large pot.
  • Saute onions, bell peppers, celery, and potato for 10 minutes. Season with 3/4 tsp creole seasoning.
  • Season shrimp with remaining creole seasoning and add to veggies. Cook 4 to 5 minutes over medium to medium-high heat.
  • Add cans of corn, cream cheese, and half and half. Bring to a simmer and stir to melt cream cheese. Cook over low until cream cheese is melted.
  • Serve with fresh parsley, if desired.
shrimp-bisque-recipes-for-lunch

Shrimp Bisque With Celery Recipe

Ingredients:

Meat
1: Maggi chicken flavor bouillon cube

Seafood
1 lb: Shrimp, medium

Produce
1: Bay leaf
1/2 cup: Celery
1/2 cup: Onion

Canned goods
1 can: Nestle carnation evaporated milk

Condiments
1/2 cup: Butter or margarine
1 tbsp: Ketchup

Baking & spices
1/2 cup: All-purpose flour
1/8 tsp: Cayenne pepper
1 tbsp: Seasoned salt

Liquids
3 cups: Water
2 tbsp: White wine or water, dry

Instructions:

  • Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside.
  • Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and pepper. Bring to a boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine.

Shrimp Bisque With Crab Recipe

Ingredients:

Seafood
1/2 lb: Crab meat
1 lb: Crawfish meat
1 1/2 lb: Shrimp meat

Produce
1 16oz can: Creamed corn

Baking & spices
1/2 cup: All-purpose flour
2 tsp: Black pepper, freshly ground
1 tsp: Cayenne pepper
1 tsp: Old bay seasoning
1 tsp: Salt
1 1/2 tsp: Tony's cajun seasoning

Dairy
1 lb: Butter, unsalted
1 qt: Half and half
1 qt: Heavy cream

Other
1 bunch: Green onions (white and green parts), finely chopped

  • Instructions:
  • In a large pot, melt butter and saute onions.
  • Sprinkle the flour over the butter and onions and stir until flour is fully incorporated.
  • Add remaining ingredients and simmer for 40 minutes, stirring frequently.
  • Serve with white wine and a good loaf of crispy sour dough bread.

Shrimp Bisque With Spinach Recipe

Ingredients:

Seafood
20: Shrimp, medium

Produce
2 handfuls: Baby spinach
2: Garlic cloves, large
1/2 cup: Onion

Canned goods
1 14.5 ounce can: Chicken stock

Baking & spices
1 tbsp: All purpose flour
1 tsp: Italian seasoning
1/4 tsp: Pepper, powder
1/4 tsp: Red pepper flakes
1/2 tsp: Salt

Oils & vinegars
2: Tablepsoons olive oil

Dairy
1/2 cup: Heavy cream
1/4 cup: Milk
1/4 cup: Parmesan, grated
2: Tablepsoons butter, salted or unsalted

Instructions:

  • Add olive oil into a medium pan and place over high heat. When hot, place shrimp in a single layer, cook for one minute, turn them over and cook for an additional 30 seconds or cooked. Transfer shrimp to a plate and return pan back to heat, Reduce heat to medium.
  • Add butter. Once melts, add onion, garlic and red pepper flakes. Cook for 1-2 minutes until translucent. Stir in flour and saute for about 30 seconds, until raw smell of flour is gone.
  • Add remaining ingredients (one can stock, 1/2 cup heavy cream, 1/4 cup milk, 1 teaspoon Italian seasoning, 1/4 cup parmesan, 2 handfuls spinach, salt and pepper). Increase heat to high, let it come to a boil and cook for about 2 minutes until spinach is wilted. Take off heat, stir in shrimp along with any accumulated juices.
  • Serve best shrimp soup hot with a crusty bread, if desired.

Shrimp Bisque With Crab Meat Recipe

Ingredients:

Seafood
8 oz: Crab meat
4 oz: Shrimp or other seafood, cooked

Produce
2 tbsp: Celery
2 tbsp: Green onion

Canned goods
1 tbsp: Tomato paste

Baking & spices
3 tbsp: All-purpose flour
1/2 tsp: Black pepper, FRESHLY GROUND

Dairy
3 tbsp: Butter
1 cup: Heavy whipping cream
2 1/2 cups: Milk

Beer, wine & spirits
2 tbsp: Sherry win

Instructions:

  • MELT THE BUTTER IN A DUTCH OVEN OR LARGE SAUCEPAN OVER MEDIUM-LOW HEAT; ADD THE CHOPPED GREEN ONION AND CELERY. SAUTE, STIRRING, UNTIL TENDER.
  • BLEND THE FLOUR INTO THE BUTTER AND VEGETABLES UNTIL WELL INCORPORATED. CONTINUE COOKING, STIRRING, FOR ABOUT 2 MINUTES.
  • WARM THE MILK IN ANOTHER SAUCEPAN OVER MEDIUM HEAT.
  • SLOWLY STIR IN THE WARMED MILK AND CONTINUE COOKING AND STIRRING UNTIL THICKENED.
  • ADD THE FRESHLY GROUND BLACK PEPPER, TOMATO PASTE, AND HEAVY CREAM.
  • IF DESIRED, PUREE THE SOUP IN A BLENDER OR FOOD PROCESSOR AT THIS POINT AND THEN RETURN IT TO THE SAUCEPAN.
  • STIR IN THE CRAB, SHRIMP, and the Sherry. Bring to a simmer.
shrimp-bisque-recipes-for-lunch

Shrimp Bisque Recipe

Ingredients:

Seafood
1: Baby shrimp or chopped shrimp
1 lb: Shrimp, medium or large

Produce
2 cloves: Garlic
2: Leeks
1: Thyme, leaves

Canned goods
1/2 cup: Tomato paste

Baking & spices
1 tsp: Black pepper, freshly cracked
1/4 tsp: Cayenne pepper
1/4 cup: Flour
1 tsp: Salt

Oils & vinegars
3 tbsp: Olive oil

Dairy
4 tbsp: Butter
2 cups: Half and half

Beer, wine & spirits
1/4 cup: Cognac or brandy
1/4 cup: Sherry, dry

Instructions:

  • Put 4 cups water in a pot, along with the shrimp shells and bring to a boil. Let simmer for 15 minutes. Strain the broth and add water if necessary to make 3 3/4 cups. Set aside.
  • Meanwhile, slice the leeks and then rinse them thoroughly to remove any grit.
  • Heat the oil in a soup pot and saute the leeks for 5 minutes until softened but not browned. Add the garlic and cook for another minute.
  • Add the cayenne and the shrimp and cook, stirring constantly, until the shrimp are cooked, about 3 minutes.
  • Add the cognac and cook for a minute, then the sherry, and cook for 3 more minutes. Puree the mixture, in 2 batches, in a food processor until it is coarsely pureed. Set aside.
  • Melt the butter in the same pan and add the flour ~ cook for one minute, stirring constantly. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat over medium heat until hot but not boiling. Season to taste, and serve in small bowls, garnished with fried leeks or chopped shrimp and thyme leaves.

Shrimp Bisque With Clam Recipe

Ingredients:

Meat
4 oz: Pancetta

Seafood
16 oz: Clam, juice
1 lb: Shrimp, large

Produce
1: Bay leaf
2: Carrots, medium large
2 tbsp: Chives, fresh
1: Shallot, large

Canned goods
2 tbsp: Tomato paste

Baking & spices
3 tbsp: All-purpose flour
1/2 tsp: Cayenne
1: Kosher salt and black pepper

Dairy
1 tbsp: Butter, unsalted
1/2 cup: Heavy cream

Beer, wine & spirits
1/4 cup: Bourbon

Liquids
16 oz: Water

Instructions:

  • Peel shrimp and reserve shells. Chop shrimp into bite-sized pieces.
  • In a large pot melt butter over medium heat. Add shallots, carrots, and shrimp shells. Saute for 5 minutes.
  • Add tomato paste. Stir and saute for 20-30 seconds.
  • Pour in clam juice and water. Add bay leaf. Bring stock to a boil and then lower to a gentle simmer. Simmer for 30 minutes. Pour finished stock through a fine mesh strainer and into a bowl. Discard the solids.
  • Add pancetta to the now empty pot and cook on medium heat until the pancetta is browned and you've rendered the fat. Whisk in flour and cook 2 minutes, whisking frequently. While whisking, pour in bourbon and the shrimp stock. Bring to a simmer and let bubble for 2 minutes while whisking frequently. Add cream and cayenne and bring back to a simmer. Add shrimp. Remove pot from heat and let sit 2-3 minutes, or until they are firm and pink. Taste the soup and add salt and pepper as needed. Then ladle a portion into each bowl. Top with chives and any reserved shrimp.

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