From-Scratch Shrimp Bisque

Notes: Up to 1 day ahead, make soup, cool, cover, and chill. To reheat, stir often over medium heat. Set aside 8 cooked shrimp for garnish.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 342
  • Calories from fat: 55%
  • Protein: 20g
  • Fat: 21g
  • Saturated fat: 13g
  • Carbohydrate: 18g
  • Fiber: 1.7g
  • Sodium: 335mg
  • Cholesterol: 164mg


  • 1 1/2 pounds (31 to 35 per lb.) shrimp
  • About 5 cups fat-skimmed chicken broth
  • 1 onion (1/2 lb.), quartered
  • 4 stalks celery (3/4 lb. total), cut into chunks
  • 1 carrot (3 oz.), peeled and cut into chunks
  • 2 dried bay leaves
  • 1 tablespoon white peppercorns
  • 6 tablespoons butter or margarine
  • 4 cloves garlic, pressed or minced
  • 1/2 cup all-purpose flour
  • 3 cups half-and-half (light cream)
  • Salt and pepper
  • Dill sprigs


  1. 1. Shell and devein shrimp; save shells. Rinse shrimp. Cut into 1/2-inch pieces.
  2. 2. In a 5- to 6-quart pan, combine shrimp shells, 5 cups broth, onion, celery, carrot, bay leaves, and white peppercorns. Bring to a boil over high heat, cover, and simmer for 30 minutes. Pour broth through a strainer into a 2-quart glass measure or bowl. If needed, add more broth to make 5 cups.
  3. 3. Melt butter in same pan over medium heat. Add garlic and stir just until limp, 1 to 2 minutes. Stir in flour.
  4. 4. Off the heat, whisk broth and half-and-half into flour mixture. Stir over medium-high heat until boiling, then boil for about 2 minutes. Add shrimp and stir until pink, about 1 minute.
  5. 5. Add salt and pepper to taste. Ladle into bowls; garnish with dill and shrimp.
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