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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!
Vera says
This recipe reminded me so much of my grandma. She makes the best Shrimp Bisque (Literally). This is mostly how she makes hers. I am wondering why mine doesn’t taste as hers, even after religiously following her guidelines. Could you have any explanation for this?
I will use this recipe guide and see what I come up with.
Thanks for sharing
Em Beitel says
Vera, this is such a lovely comment. Thank you for leaving it for us. There is something special about the way grandmas make our food for us – even when we follow their recipe word for word, it just isn’t the same! I don’t know about your grandma, but I do know that mine almost never writes what she does down completely. There’s always a little something that people don’t realize they’re doing when they cook. Or it could just be knowing that it was made with love that makes it taste that much better.
I hope you love this recipe! I bet your grandma’s version tastes incredible.
Angela Allison says
Wow! This was incredible! Tastes just like something I’d get at a fancy restaurant. So good!
Em Beitel says
Thank you, Angela! It’s one of my personal favorites. The last time I had it I wound up drinking the rest straight out of the bowl when I couldn’t get more on my spoon!
Pamela says
This shrimp chowder looks so creamy and delicious!
Em Beitel says
Thank you so much, Pamela!
Matt @ Plating Pixels says
Love soups and this looks way easier than I though it would be. Can’t wait to make this!
Em Beitel says
Thanks so much, Matt! Bisque is surprisingly easy, right?
Amanda says
This bisque looks delicious! I actually have some homemade seafood stock in the freezer, so now I have the perfect recipe to use some of that up.
Em Beitel says
Awesome, Amanda! We know you’ll love it! Thank you!
Janice Nylund says
Very very good and easy to make! I’ve never made a bisque because I thought it would be too complicated but I was very wrong. Question…I have some cooked salmon, can I add that or even lobster to it?
Em Beitel says
Hi Janice! Yes, any seafood or fish will work great with this recipe! That sounds amazing. Thank you for your comment!
Roseanne says
Can you tell me what the serving size is?
Em Beitel says
Hi Roseanne! About your average soup bowl size; I would say a little under 2 cups.
Erica says
What kind of white wine ?
Em Beitel says
Hi Erica! You can use any kind of white wine you’d prefer, but I would go for a nice bottle of drinking wine to use in this recipe rather than a cooking wine. Enjoy!
Marsha says
This recipe is delicious and easy enough that our granddaughter, who helped make it, wants to make it for her parents.
Em Beitel says
That’s awesome, Marsha! We’re so glad you enjoyed it and are thrilled your granddaughter wants to make it herself. Thank you for sharing this with us!
Shauna says
Does adding the diced shrimp so early on not make them rubbery?
Em Beitel says
Hi Shauna! Not at all. I’ve made this dish many times and they always come out perfectly cooked. Enjoy!