Shrimp Bisque

Hanan Hussein


I first tasted this bisque in an Italian restaurant and we liked it a lot. My husband asked me if I can make it at home and I said that I think I can make out the ingredients from the look and taste. So later that week I went to the supermarket and got what I thought would be the right ingredients. I made it and it turned out even better than the restaurant's because it doesn't have a strong fishy taste or smell.
So now with this cold weather I thought I'd share it with you all.

Featured Pinch Tips Video

★★★★★ 3 votes
20 Min
Stove Top


1/4 c
olive oil, extra virgin
1/3 c
3 c
chicken bouillon cube
3 c
2 pkg
gerber 2nd stage carrots
8 oz
frozen cooked salad shrimp
salt and pepper to taste


Step 1 Direction Photo

1In a large pot over medium low heat add the olive oil and flour. Stir for one minute.

Step 2 Direction Photo

2Start adding the water slowly and stir to prevent any lumps from forming. Add the bouillon cubes.

Step 3 Direction Photo

3Add the milk and the Gerber carrots and stir well. Bring to a slow boil.

Step 4 Direction Photo

4Rinse and drain the shrimps then add to the pot. Bring back to a slow boil, partially cover and let it simmer for about 15 minutes.

Step 5 Direction Photo

5Serve with some heavy cream.

About this Recipe

Main Ingredient: Seafood
Regional Style: French
Other Tag: Quick & Easy
Hashtags: #easy, #shrimp, #Bisque, #quick, #soup