Simple Shrimp Bisque Recipe

Simple Shrimp Bisque Recipe

I don’t go out to eat all the time, but with more and more restaurants offering healthy menus, it’s more of an option. Years ago there was only one restaurant in my little town that I really enjoyed. I ordered their shrimp bisque almost every time!

Eventually, it came under new management and opened with a new menu. This wouldn’t be a problem if it weren’t for one thing: Their delicious seafood bisque. I knew I needed to take matters into my own hands. Before I forgot the taste of that delicious soup, I decided to try to recreate it.

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Creating Shrimp Bisque

At the time the town where I lived had limited access to quality seafood. I decided to use shrimp as the base in place of pricier and harder to find seafood like crab or lobster. Now that I live along the coast I can take my pick, but I’m still partial to this shrimp bisque version. And if your area doesn’t have great seafood options, there are now places like this one that will ship wild caught seafood to you.

I can’t believe I didn’t try to recreate this recipe sooner, since it’s relatively expensive at restaurants and probably has some questionable ingredients anyway. Now, we can enjoy this favorite soup at home whenever we want!

What’s the Difference Between Bisque and Soup?

Bisque is defined as a little slice of heaven.

Ok, so technically it’s a creamy, broth-based, flavored French soup. It’s often made with seafood stock as a base and sauteed and pureed veggies for thickness and flavor. Though the term “bisque” can refer to any type of creamy soup, the original and authentic bisque has broth and pureed shellfish. Chowder on the other hand (like clam chowder) is thick and chunky.

This is the most budget-friendly authentic bisque I’ve been able to make. I’ve found that shrimp is often easy to find and inexpensive (even wild caught). Feel free to use lobster, crab, or shellfish instead if you prefer though.

I love this creamy shrimp bisque so much that I can eat it as a meal by itself. Traditionally it’s served more as an appetizer though.


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