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My easy, Creamy Shrimp Bisque Recipe is a perfect holiday meal or Sunday night dinner! I make it every year over the holidays for my family, and everyone who tries it raves about it.
This easy shrimp bisque recipe uses simple ingredients, takes less than an hour to make, and is easy to make ahead of time and reheat. It’s a perfect stress-free starter to a holiday meal.
Easy Shrimp Bisque Recipe
I have to tell you, this is the best recipe for shrimp bisque you will ever try. Trust me, it’s a keeper. I have the ingredients and instructions for this dish written down in a family cookbook of recipes and am so excited to share it with you.
The first time I made this seafood bisque recipe, I knew it would be an instant classic and a regular around the holiday table.
My family raves about it, my friends rave about it – everyone who tries this dish loves my bisque recipe!
Family Foodie Tip: You can top it off with crispy prosciutto or candied bacon, and you have the best soup around.
What is bisque?
It is a creamy soup recipe, usually using shellfish like shrimp, lobster, or crab.
You could use prawns for a prawn bisque, 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.
Langoustine or prawn bisque are other great choices to experiment with.
What makes a bisque different from soup?
A bisque is a thick, creamy type of soup usually made with seafood. Many soups are thickened with flour, a bisque is always made to be thick and creamy by adding cream early and reducing it. This is where the creaminess comes from!
The difference is that bisque is a type of soup with a specific definition. It is a soup – it’s just a type of seafood soup, like chowder!
Bisque vs. Chowder
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 New England Seafood Chowder recipe – you can make it a shrimp chowder, a crab chowder, or any mix you want, and it tastes amazing!
Can I use frozen shrimp?
Yes, you can! Both fresh or frozen shrimp work really well in this recipe. Just make sure to defrost the shrimp in the refrigerator overnight.
How long does shrimp bisque keep?
Fresh shrimp bisque will last for up to 4 days in the refrigerator. It’s a perfect dish for making ahead for a party.
Can I freeze shrimp bisque?
Yes. After cooking the shrimp bisque soup, allow it to cool. Add it to a covered, airtight container (or multiple containers or freezer bags) and store it in the freezer for up to 4 months.
How to Reheat Bisque
You can reheat your shrimp bisque in the microwave or on the stovetop.
- Microwave in 1 minute intervals until heated through. Stir well between intervals.
- Reheat on the stove over low heat until heated through, stirring well while it heats.
What goes with seafood bisque?
⭐ Family Foodie 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.
📖 My Favorite Seafood Recipes
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Shrimp Bisque Recipe
- 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
- 3 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)
- Heat a deep soup pot over medium heat. Add 2 Tbsp. olive oil and swirl it around to evenly distribute it.
- Add 2 finely chopped celery stalks and 2 Tbsp. garlic (minced or paste) and saute for about 3 minutes.
- Add 2 lbs. chopped shrimp.
- Add 2 finely chopped green onions and saute both for about 2 to 3 minutes.
- Melt ½ stick butter in the pot and cook for an additional 1-2 minutes.
- Spread 3 Tbsp. flour over the ingredients in the pot. Cook for 5 minutes, constantly stirring.
- 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.
- Add 2 cups of tomato sauce and let it bubble and thicken while continuing to stir.
- 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.
- Add in 2 cups half & half SLOWLY while stirring for about 1 minute!
- Sprinkle in ½ cup of Parmesan SLOWLY 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!
- 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!