This velvety Shrimp Bisque Recipe blends the best of French and Creole cuisine to create a rich, creamy soup you won’t soon forget.
Few soups embody elegance quite like a well-crafted shrimp bisque. The first time I tried shrimp bisque was during a weekend escape to Brest, France. I wandered into a random bistro expecting nothing more than a simple, no-frills lunch—boy, was I wrong! I ordered their shrimp bisque with a glass of crisp white wine, and from that very first spoonful, I was completely enchanted. If you haven’t had shrimp bisque before, this luxurious soup transforms humble shrimp shells into liquid gold, creating a rich, velvety base.
Ever since that trip to Brest, I’ve always craved shrimp bisque when the weather starts to cool. That’s why I love this recipe, and best of all, it’s pretty easy to make. In just under an hour, you’ll enjoy a bisque with layers of flavor: the sweetness of fresh shrimp, the aromatic depth of sautéed vegetables, and the rich, silky cream. Plus, Creole seasoning gives this classic an American twist, while the traditional roux ensures that signature bisque texture.
Whether you’re planning an intimate dinner party or simply want to treat yourself to something extraordinary, this shrimp bisque delivers the kind of warming comfort that turns an ordinary meal into a memorable one. Serve it as an impressive starter, or pair it with crusty bread for a complete meal that will transport you straight to the finest bistros of New Orleans—or the coastal regions of France.
What even is Creole seasoning?
For those who haven’t discovered the flavor bomb that is Creole seasoning, it’s a spice blend originating from Louisiana that’s essential to Creole and Cajun cooking. The blend typically contains paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt, though recipes can vary by brand and family tradition. It delivers a complex flavor profile that’s savory, slightly spicy, and aromatic, with the paprika providing a mild heat and beautiful color. You can easily find it in most grocery stores under brands like Old Bay and Tony Chachere’s, or you can make your own custom blend at home.
How do I store leftovers?
If you’ve got any leftover shrimp bisque, you can store it in an airtight container in the refrigerator for up to 2 days. You can also store it in the freezer for up to 2 months. To defrost, I recommend transferring it from the freezer to the refrigerator and letting it thaw overnight. Once completely thawed, pour the bisque into a heavy-bottomed saucepan and reheat gently over low heat, stirring frequently to prevent scorching. If the bisque has separated during freezing, whisk it vigorously or use an immersion blender to restore its smooth consistency.
Serving suggestions
This shrimp bisque is even better when paired with a few side dishes. You can serve the bisque with a side Tossed Salad and Crostini to soak up that delicious broth. It would also pair nicely with a light vegetable like Steamed Asparagus or Roasted Zucchini. For something sweet, a Lemon Tart is always refreshing. You could also keep it light and make a Fresh Fruit Bowl and Strawberry Whipped Cream.
Shrimp Bisque Recipe
Ingredients
- 1 pound shrimp with shells
- 1 tablespoon olive oil
- 1 celery rib chopped
- 1 small carrot chopped
- 1 small onion chopped
- 2 cloves garlic smashed
- 1 bay leaf
- 1/4 teaspoon black peppercorns
- Salt to taste
- 4 cups water
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine or additional shrimp stock
- 2 cups shrimp stock from shells and vegetables
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 teaspoon Creole seasoning
- Freshly ground white pepper to taste
- Fresh parsley chopped, for garnish
Instructions
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Peel the shrimp and set aside for later; reserve the shells. In a pot over medium heat, add olive oil and then the shrimp shells, chopped celery, carrot, onion, garlic, bay leaf, and peppercorns with a pinch of salt.
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Sauté for about 5 minutes. Pour in water, bring to a boil, then reduce heat and simmer for 15 minutes. Strain the stock into a bowl and discard solids.
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In a large pot, melt butter over medium heat. Stir in flour and cook for about 1 minute to form a roux. Slowly whisk in the white wine, then add the strained shrimp stock and tomato paste. Let the mixture simmer for 10 minutes until it thickens slightly.
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Stir in heavy cream and season with Creole seasoning, additional salt, and freshly ground white pepper. Optionally, partially blend the soup with an immersion blender to thicken it.
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Add the reserved shrimp (if raw, cook for 2-3 minutes until pink; if already cooked, just warm through) and heat gently without boiling. Serve hot, garnished with parsley.
Nutrition
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