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I have been making my Shrimp Bisque Recipe for too many years to count. It uses simple ingredients, takes less than an hour to make, and is easy to make ahead and reheat. Enjoy it as a stress-free starter to a holiday meal or as part of a fun weekday supper!
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Shrimp Bisque Soup
This is going to sound like an exaggeration, but trust me when I say this is the best recipe for shrimp bisque you will ever try. It is a keeper. I have had the recipe written down in my home recipe book for years and years, and make it every Christmas as a holiday starter.
The first time I made my shrimp bisque soup, I knew it would be an instant classic. My family and friends rave about it, and whenever I know someone new is going to be trying it I have to print the recipe ahead of time to have it on hand to give out. Someone always asks for a copy!
Give it a try and I know you’re going to love it. It’s easily one of my favorite bisque soup recipes, and it’s definitely the best shrimp bisque recipe I’ve ever had.
This might be my favorite recipe I’ve made on Pinterest. Super good! Everyone loved it.
Misty
Shrimp Bisque Soup Ingredients
- Butter: I’m using unsalted butter. If you only have salted butter, be sure to add less salt when seasoning, and taste test to avoid adding too much.
- Celery Stalks: Finely chopped celery is essential to a good soup base. However, if you don’t like celery, you can use parsnips.
- Garlic: Minced fresh garlic or garlic paste both work well.
- Shrimp: Chop your shrimp up into little pieces!
- Green Onions: Finely chopped green onions add so much flavor to this bisque. I love sprinkling some on after it’s done cooking, too.
- Olive Oil: For sauteing the shrimp and veggies.
- Flour: For creating the roux that thickens the bisque. You can use gluten-free flour to make the roux if you’d like. Use a 1:1 ratio.
- Tomato Sauce: Or tomato paste. Tomato paste has a slightly more astringent yet sweet flavor that I personally enjoy, but you can use either.
- White Wine: So important! White wine adds tons of flavor to this soup. I recommend using a high quality drinking wine rather than a cooking wine for best flavor.
- Chicken Broth: When I have it on hand, I like to use my homemade chicken broth or even my seafood stock recipe.
- Half & Half: The perfect balance of creamy. You can also use heavy cream or milk if it’s what you have on hand, but it will change the consistency and taste of the soup slightly.
- Parmesan: Freshly grated Parmesan is best, but use what you have!
- Salt: I highly recommend using sea salt flakes or kosher salt and avoiding table salt.
- Cayenne Pepper: That little bit of cayenne adds a punch of flavor that is totally irresistible.
- Candied Bacon (optional): This is optional, but if you have the patience to make a batch of candied bacon before prepping this shrimp bisque recipe, you absolutely should. Crumbled on top, it adds an incredible depth of flavor to the bisque that you will go wild for.
Recipe for Shrimp Bisque
- Heat a large pot over medium-high heat. Add olive oil and swirl it around to evenly distribute it.
- Add chopped celery stalks and garlic (minced or garlic 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 SLOWLY while stirring for about 1 minute!
- Sprinkle in Parmesan SLOWLY while continuing to stir for about 2 minutes!
- Turn the heat back to medium and let the soup sit until it starts to bubble. Season with salt & pepper to taste, and serve!
This shrimp bisque soup was easy to make, and it is delicious.
Kathy on Pinterest
Bisque Soup Recipes Tips
- Make sure you are constantly stirring throughout making the bisque. This keeps everything consistent and prevents burning.
- Mix ingredients slowly when adding flour and dairy ingredients like half & half and Parmesan.
- Turning the heat down and allowing the bisque to cool a bit before adding the half & half will prevent it from curdling.
- You can substitute brandy or sherry for white wine.
- If using whole shrimp, make sure to remove shrimp shells.
Storing Shrimp Bisque Soup
- Cool It Quickly: After cooking your shrimp bisque, let it cool to room temperature for about 30 minutes. This helps prevent bacterial growth. Do not leave it out for too long.
- Refrigerate: Once it has cooled, transfer the shrimp bisque to an airtight container or a tightly sealed pot. Place it in the refrigerator. Properly stored, shrimp bisque can stay fresh for up to 3-4 days.
- Label and Date: To help keep track of how long it has been in the refrigerator, label the container with the date you prepared it.
Reheating Shrimp Bisque Recipe
- Stovetop Method: Reheating shrimp bisque on the stovetop is the best method for maintaining its flavor and texture. Here’s how:
- Pour the bisque into a saucepan or a pot.
- Heat it over low to medium heat, stirring constantly to prevent it from sticking to the bottom and to ensure even heating.
- Heat until it’s hot but not boiling, as boiling can affect the texture of the bisque.
- Microwave Method: If you’re in a hurry, you can use a microwave to reheat shrimp bisque, but be cautious to prevent overcooking:
- Transfer a portion of the bisque to a microwave-safe bowl or container.
- Heat in 30-second intervals, stirring between each interval. Be careful not to overheat, as the microwave can cause the bisque to separate or become too hot.
Avoid freezing shrimp bisque if possible, as creamy soups and bisques can sometimes change in texture when frozen and thawed, resulting in separation. If you need to freeze it, do so in an airtight container and consume it within 2-3 months for the best quality. Thaw it in the refrigerator before reheating.
Seafood Bisque Recipe FAQ
It is a creamy French soup recipe, using shellfish like shrimp, lobster, or crab. It is a smooth, creamy soup that is very rich in flavor.
You could use lobster for a lobster bisque, or even crab for a crab bisque. Any of your favorite seafood will work in this recipe, even your favorite fish.
Bisque is a thick and creamy soup. Some soups may be thickened with flour, but a bisque is always made to be thick and creamy by adding cream and reducing it. Once you try bisque, you will never look at soup the same again.
The Bisque is smooth and decadent. Chowder is thick and chunky. Traditionally, chowder is filled with pieces of vegetables and seafood.
I love any seafood soup recipe, so I’m a big fan of chowder, too. Try my favorite Seafood Chowder recipe – you can make it shrimp chowder, crab chowder, or any mix you want, and it tastes amazing!
Yes, you can! Both fresh and frozen shrimp work really well in this recipe. Just make sure to defrost the shrimp in the refrigerator overnight.
Fresh shrimp bisque will last for up to 3-4 days in the refrigerator. It’s a perfect dish for making ahead for a party.
Seafood Bisque Recipe Variations
This soup can use any seafood, so have fun with it! Here are some add-ins or substitutions to try for seafood:
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Recipe
Shrimp Bisque Recipe
Equipment
- Large heavy pot
Ingredients
- ½ stick butter
- 2 celery stalks finely chopped
- 2 Tbsp. garlic minced or paste (about 2 cloves if minced)
- 2 lbs. shrimp chopped
- 2 green onions finely chopped
- 2 Tbsp. olive oil
- 5 Tbsp. flour
- 2 cups tomato sauce
- 1 cup white wine
- 64 oz. chicken broth
- 2 cups half & half
- ½ cup Parmesan
- Salt & pepper to taste
- Candied bacon pieces (optional for topping)
Instructions
- Heat a deep soup pot over medium heat. Add 2 Tbsp. olive oil and swirl it around to evenly distribute it.2 Tbsp. olive oil
- Add 2 finely chopped celery stalks and 2 Tbsp. garlic (minced or paste) and saute for about 3 minutes.2 celery stalks, 2 Tbsp. garlic
- Add 2 lbs. chopped shrimp.2 lbs. shrimp
- Add 2 finely chopped green onions and saute both for about 2 to 3 minutes.2 green onions
- Melt ½ stick butter in the pot and cook for an additional 1-2 minutes.½ stick butter
- Spread 5 Tbsp. flour over the ingredients in the pot. Cook for 5 minutes, constantly stirring.5 Tbsp. flour
- Pour in 1 cup 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.1 cup white wine
- Add 2 cups of tomato sauce and let it bubble and thicken while continuing to stir.2 cups tomato sauce
- Once it thickens, add 64 oz. chicken broth and let it simmer. Turn the heat to low and wait for it to cool off somewhat.64 oz. chicken broth
- Add in 2 cups half & half SLOWLY while stirring for about 1 minute!2 cups half & half
- Sprinkle in ½ cup of Parmesan SLOWLY while continuing to stir for about 2 minutes!½ cup Parmesan
- Turn heat back to medium and let the soup sit until it starts to bubble. Season with salt & pepper to taste, and serve!Salt & pepper, Candied bacon pieces
Video
Notes
- Stir constantly: Make sure you are constantly stirring throughout making the bisque. This keeps everything consistent and prevents burning.
- Especially with dairy: Stirring is especially important when adding dry ingredients like flour and dairy ingredients like half & half and Parmesan.
- Turn the heat down: Turning the heat down and allowing the bisque to lower in heat before adding the half & half will prevent it from curdling.
- Adding candied bacon: I like to top my shrimp bisque with bits of candied bacon. The recipe for my candied bacon is linked in-post!
- Serve with bread and shrimp: Serve with a slice of crusty toasted bread and cooked shrimp coated in a little bit of cayenne. Yum!
Nancy says
Did not add the bacon. My husband and I loved it.
Em Beitel says
Awesome, Nancy! We’re so glad you enjoyed it! Personally, this is one of my favorites. I can’t wait to make it again myself!
Rose says
Do I have to add the white wine, and if so what brand.
Em Beitel says
Hi Rose! White wine really helps the flavor of this dish, but if you don’t want to use white wine, you could also use chicken stock or chicken broth (just mind the salt levels). As for the brand of wine, it really doesn’t matter – you can use any kind of white wine you wish. I tend to buy whatever is on sale to cook with.
Laura says
I actually have a question…. I want to make this for a dinner party as an appetizer… can I make it a day ahead and add the half and half when I’m heating it up on the day of the party??
Isabel Laessig says
Hi Laura! I hope you love it – this is one of my favorite recipes. You can absolutely do that – I actually do that all of the time for the holidays! Enjoy!
Billie Connor says
Enjoyed this very much. Making it again for my sister in law’s birthday. B
Isabel Laessig says
I am so happy to hear this! Thank you so much for letting me know, and I hope your sister in law loves it and has a great birthday!
Terri Stanko says
Hi Isabel!
I have a question re the shrimp as I know it is easily overcooked. Do you leave the chopped shrimp in the pot throughout duration of completing recipe, after it’s cooked? I watched video to see if it would answer my question but it didn’t play all the way through recipe, cut off mid-stream & went on to beef recipe. Thank you for clarifying as I am making this tonight! Looks & sounds delicious!
Happy 2024 New Year! 🥳🍾🎆
Isabel Laessig says
Happy New Year, Terri! I’m sorry to hear the video cut off for you! Yes, you leave the shrimp in the pot. I’ve never had any issue with them overcooking for this bisque. Enjoy!
Kate says
I made this last night and the taste was good but it never thickened up. No one else mentioned that in their comments. I wonder if the amount of chicken stock to be added was really correct. 64oz?! Plus 1 cup wine and 2 cups half and half seemed a lot of total liquid. I’m used to creamier, thicker soups. Help!
Isabel Laessig says
Hi Kate! Yes, the amount is correct. If you’d like your bisque to be a bit thicker and found it didn’t thicken up with the amount added, though, you can absolutely use less. I’m glad you liked the flavor – and thank you for making it!
Donna says
It wasn’t bad. I would have liked it thicker. Once I put the broth in, it was no longer thick and I didn’t add all 64 ounces. I would make it again.
Isabel Laessig says
So glad you enjoyed it, Donna!