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My easy, Creamy Shrimp Bisque Recipe is a perfect start to a holiday meal or a fun Sunday Supper! I make it every year at Christmas time 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.
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Shrimp Bisque
I have to tell you, this is the best recipe for 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!
This might be my favorite recipe I’ve made on Pinterest. Super good! Everyone loved it.
Misty
Shrimp Bisque Soup Ingredients
- unsalted butter
- celery stalks, finely chopped
- garlic, minced, or paste
- shrimp, chopped
- green onions, finely chopped
- olive oil
- flour
- tomato sauce, or tomato paste
- white wine
- chicken broth or Lobster Stock
- half & half
- Parmesan cheese
- Salt & cayenne pepper to taste
- Candied bacon pieces (optional for topping)
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 Recipe
- 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 Bisque Soup 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.
Shrimp Bisque Recipe FAQs
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 Variation
This soup can use any seafood, have fun with it!
- Lobster
- Crab
- Prawns
- Clams
- Scallops
Easy Shrimp Recipes
Try my Instant Pot Lobster Tails, next!
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love
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.
- 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 5 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!
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!