Total Time
Prep 30 mins
Cook 30 mins

This recipe was in the usaweekend magazine this weekend and looks so appealing that I've posted it before trying it. I hope I guessed right! Time to make is estimated.

Ingredients Nutrition


  1. Heat olive oil in a saucepan. Add red pepper and onion; saute on low heat until soft, 15 to 20 minute, stirring occasionally.
  2. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
  3. Put half of hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls and repeat with remaining. (I would just use a stick blender).
  4. Sprinkle with Parmesan cheese. Optional garnish - fresh herbs and additional shrimp.
Most Helpful

wow this is one of the best soup I made. It's so good. I followed the recipe and the soup didn't curdle. It was perfect. I used thawed, raw shrimps. We had only 4 servings. I forgot to add the parmesan but it was too yummy just like that. Thanks duonyte :) Made for Rookie tag game

Boomette March 11, 2013

I haven't made shrimp bisque before - this was quite easy to do. Start to finish this recipe took 30 minutes. I would say it would serve 6 only if this was a first course - it fed 3 as a main meal for us tonight. I boiled the soup in step 2 and reduced heat as directed; however, the soup started to separate/curdle which does not look very pleasing. I removed it from heat right away and it tasted fine - I think boiling might be a bit too hot for this soup - I would just bring to a simmer and heat through next time before pureeing.

Brooke the Cook in WI February 26, 2009

This tasted really rich and creamy!! Very deceptive, since the cream is fat free half and half! Yummy and delicious, but low cal. I found I was satisfied with the tiny sized serving for one. If you have men you are feeding....I'd change the serving size. Also, I did add salt and pepper.

breezermom February 12, 2011