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From-Scratch Shrimp Bisque





Yields
Makes 8 servings

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.

 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
Step 1
1

Shell and devein shrimp; save shells. Rinse shrimp. Cut into 1/2-inch pieces.

Step 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.

Step 3
3

Melt butter in same pan over medium heat. Add garlic and stir just until limp, 1 to 2 minutes. Stir in flour.

Step 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.

Step 5
5

Add salt and pepper to taste. Ladle into bowls; garnish with dill and shrimp.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 342Calories from Fat 55
% Daily Value *
Total Fat 21g33%

Saturated Fat 13g65%
Cholesterol 164mg55%
Sodium 335mg14%
Total Carbohydrate 18g6%

Dietary Fiber 1.7g7%
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.