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.


★★★★★ 3 votes

20 Min
Stove Top


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

How to Make Shrimp Bisque


  1. In a large pot over medium low heat add the olive oil and flour. Stir for one minute.
  2. Start adding the water slowly and stir to prevent any lumps from forming. Add the bouillon cubes.
  3. Add the milk and the Gerber carrots and stir well. Bring to a slow boil.
  4. Rinse 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.
  5. Serve with some heavy cream.

Printable Recipe Card

About Shrimp Bisque

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

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