Shrimp Bisque

Bisque de Crevettes

Shrimp Bisque

Shrimp Bisque is a soup with the flavour of the sea.

Especially good for entertaining

The French method for this beautiful soup consists of crushing the shells through a tammis. I have changed the method here to make it easier for you to enjoy the dish at home.

Impress your friends next time they come for dinner!


• 1 Kg (2.2lbs) small cooked shrimps in the shell

• 2 onions sliced

• 1 large carrot sliced

• 1 celery stalk sliced

• 2 tbsp tomato paste

• 3 tbsp(level, smoothed over) butter

• 1/3 (3ozs) cup flour

• 3 - 4 tbsp brandy

• Few drops lemon juice

• 1/2 cup (4ozs) whipping cream

• 8 cups (3pints) water

• Salt and pepper to taste


• To prepare, remove the heads from the shrimp and peel away the shells, but keep both for the stock.

• Heat the oil in a heavy bottomed pan.

• Add the shrimp heads and shells, cook over a medium heat, stirring often, until they are nice and brown.

• At this stage, add the onion, carrot and celery and cook gently until the onions soften.

• Add the bouquet garni, tomato paste and lemon juice.

• Add the water stirring in gently and bring to the boil.

• Reduce heat to simmer, cover with saucepan lid and continue to simmer for another 30 minutes.

• Strain the liquid through a sieve.


• Melt the butter in a heavy bottomed pan.

• Stir in the flour and cook gently until golden in colour.

• Add the brandy.

• Gradually stir in about half of the shrimp soup.( I use a whisk here to blend smoothly)

• Whisk in the remaining shrimp liquid.

• Simmer for about 5 minutes then strain into another saucepan.

• Stir in the cream, then stir in the reserved shrimp and cook for a few minutes stirring frequently.

• Serve with some of the reserved shrimp to garnish.

You simply have to invite your friends around for this amazing soup - they'll adore you!

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