Pea Bisque with Shrimp and Tarragon Recipe

Name: Pea Bisque with Shrimp and Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound green split peas, picked over and rinsed; 2 8-ounce bottles clam juice; 6 cups water; 1 medium onion, chopped; 1 10-ounce box frozen baby peas, thawed; 1 pound medium shrimp, peeled and halved lengthwise; 3 garlic cloves, minced; 1 1/2 tablespoons lemon zest, finely grated; 1 teaspoon hot paprika; 1/4 teaspoon coarse salt; 1 tablespoon unsalted butter; 1 tablespoon fresh lemon juice; 1 tablespoon fresh tarragon, finely chopped

Servings: persons

1/2 pound green split peas, picked over and rinsed
2 8-ounce bottles clam juice
6 cups water
1 medium onion, chopped
1 10-ounce box frozen baby peas, thawed
1 pound medium shrimp, peeled and halved lengthwise
3 garlic cloves, minced
1 1/2 tablespoons lemon zest, finely grated
1 teaspoon hot paprika
1/4 teaspoon coarse salt
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, finely chopped

1
Place the split peas in a large bowl with enough water to cover by 2 inches; let stand for 6 hours or overnight.
2
Drain the split peas, and transfer them to a large stockpot.
3
Add the clam juice, water, and onion; bring to a boil, reduce heat, and simmer, stirring occasionally, until the peas soften, 35 to 40 minutes.
4
Stir in the baby peas, and simmer for 5 minutes.
5
Let the soup cool slightly.
6
Place in the bowl of a food processor, working in batches, if necessary; puree until smooth.
7
Press through a fine sieve into a large saucepan, and keep warm over low heat.
8
In a large bowl, stir together the shrimp, garlic, lemon zest, paprika, and salt.
9
Melt the butter in a nonstick medium skillet over medium-high heat.
10
Add the shrimp, and cook, stirring, until they begin to turn pink and opaque.
11
Add the lemon juice, and stir for 1 minute more.
12
Remove from heat, and stir in the tarragon.
13
Ladle the bisque into 6 shallow soup plates, and place a mound of shrimp in the center of each.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 pound green split peas, picked over and rinsed, 2 8-ounce bottles clam juice, 6 cups water, 1 medium onion, chopped, and more.

Yes, Pea Bisque with Shrimp and Tarragon 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.

That's it — enjoy your meal!

Pea Bisque with Shrimp and Tarragon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions