Cajun Shrimp Bisque Recipe

Name: Cajun Shrimp Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SHRIMP STOCK:; 6 cups Water; 1 pound Shrimp Shells (The Shells From 1 Pound Of Shrimp; Reserve The Shrimp For The Bisque); 1/2 whole Medium Onion, Sliced; 1 teaspoon Whole Black Peppercorns; 1 teaspoon Coarse Salt; 2 whole Dried Bay Leaves; 1 Tablespoon Extra-Virgin Oil; 2 Tablespoons Fresh Parsley; FOR THE BISQUE:; 4 Tablespoons Butter; 1/2 whole Medium Onion, Finely Diced; 2 stalks Celery, Finely Diced; 3 cloves Garlic, Minced; 2 Tablespoons All-purpose Flour; 2 Tablespoons Tomato Paste; 3 cups Milk; 2 cups Homemade Shrimp Stock; 1 whole Dried Bay Leaf; 4 leaves Fresh Basil, Torn; 3 Tablespoons Hot Sauce (Franks, Tabasco, Whatever You Prefer); 3 pinches Coarse Salt; 1 pound Reserved Shrimp; 3 whole Scallions, Thinly Sliced Plus More For Garnish If Desired

Servings: persons

FOR THE SHRIMP STOCK:
6 cups Water
1 pound Shrimp Shells (The Shells From 1 Pound Of Shrimp; Reserve The Shrimp For The Bisque)
1/2 whole Medium Onion, Sliced
1 teaspoon Whole Black Peppercorns
1 teaspoon Coarse Salt
2 whole Dried Bay Leaves
1 Tablespoon Extra-Virgin Oil
2 Tablespoons Fresh Parsley
FOR THE BISQUE:
4 Tablespoons Butter
1/2 whole Medium Onion, Finely Diced
2 stalks Celery, Finely Diced
3 cloves Garlic, Minced
2 Tablespoons All-purpose Flour
2 Tablespoons Tomato Paste
3 cups Milk
2 cups Homemade Shrimp Stock
1 whole Dried Bay Leaf
4 leaves Fresh Basil, Torn
3 Tablespoons Hot Sauce (Franks, Tabasco, Whatever You Prefer)
3 pinches Coarse Salt
1 pound Reserved Shrimp
3 whole Scallions, Thinly Sliced Plus More For Garnish If Desired

1
For the shrimp stock:
2
Bring the water to a boil in a stock pot and then toss in all of the remaining stock ingredients. Boil for 20-30 minutes. Strain the stock through a sieve into a bowl or container and discard the solids.
3
For the bisque:
4
Melt the butter in a large skillet over medium-high. Add the onions, celery and garlic. Saute until soft, 5 minutes. Add the flour and tomato paste and toss to coat the veggies. Remove pan from the heat.
5
Stir in the milk and stock and whisk until combined. Add the bay leaf, torn basil and hot sauce. Put the pot back on the heat and bring to a boil; reduce heat and simmer 10 minutes. Toss in some salt.
6
If you have an immersion blender, go ahead and stick it into the soup and blend it for about 30 seconds. At first I didn't and my soup looked a bit separated. This definitely helped. If you don't have an immersion blender, and your soup isn't as creamy as you want it to look, ladle out 2 cups of the soup into a regular blender and blend until creamy. Add it back to the soup and stir to combine. Look bisque-y-er? Yeah.
7
Add the shrimp and cook until the shrimp is pink, 2 minutes.
8
Remove from heat and add the scallions. Taste it. More salt? Do it. More hot sauce? Oh yeah. Get it just right for your taste buds.
9
Ladle up, garnish with more scallions and serve with crackers!

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE SHRIMP STOCK:, 6 cups Water, 1 pound Shrimp Shells (The Shells From 1 Pound Of Shrimp; Reserve The Shrimp For The Bisque), 1/2 whole Medium Onion, Sliced, and more.

Yes, Cajun Shrimp Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Shrimp Bisque

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