Fresh Shrimp Bisque

Ready in 1 hour

Our lighter version of this luscious bisque substitutes stock and milk for most of the heavy cream.

Makes 6 servings

Preparation time: 25 minutes

Cooking time: 30 minutes

Top-ranked recipe named "Fresh Shrimp Bisque"

5 avg, 1 review(s) 100% would make again


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1 tablespoon Unsalted butter
1 tablespoon Vegetable Oil
3/4 cup yellow onion; finely chopped
1/2 cup celery; finely chopped
1/3 cup carrot; finely chopped
2 tablespoon All-purpose flour
3 cups fish or low-sodium chicken broth
1 14.5-oz can canned low sodium whole tomatoes; drained and chopped (About 1 cup)
1/2 cup dry white wine or Fish Stock
1 Bay leaf
1 teaspoon dried marjoram
1/8 teaspoon Ground nutmeg
1 pound shrimp, medium-sized; shelled, deveined, cut into 1/2" pieces
1 cup milk 1% lowfat
2 tablespoon Heavy cream
1/2 teaspoon Salt
2 tablespoon Fresh Lemon Juice
sprigs fresh marjoram; optional

Original recipe makes 6



Step 1:

In a large saucepan, heat the butter and oil over medium-high heat. Stir in the onion, celery, and carrot and saute for 5 minutes, or until tender. Add the flour and cook, stirring constantly, until bubbly. Stir in the stock, tomatoes, wine, bay leaf, marjoram, and nutmeg and bring to a boil. Lower the heat and simmer, covered, for 15 minutes, then discard the bay leaf.

Step 2:

In a food processor or blender, pur?e the soup, in batches if necessary, for 45 seconds, or until smooth. Return the soup to the saucepan. Add the shrimp and cook, uncovered, over medium heat for 1 minute. Blend in the milk and cream and cook 2 minutes longer, or just until the soup is heated through and the shrimp are firm and pink. Remove from the heat and season with the salt and lemon juice. Garnish with sprigs of marjoram.


Added on Award Medal
Calories Per Serving: 5587 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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