Chilled Shrimp Bisque
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
6 6 oz soup servings
- Serves:
- 6
ingredients
- 1 tablespoon margarine
- 1⁄4 cup onion (finely chopped)
- 1⁄4 cup celery (finely chopped)
- 1 teaspoon instant bouillon granules (shrimp flavor preferred if available, but otherwise use another fish or seafood flavor ~ See NOTE #2)
- 1⁄2 teaspoon paprika
- 2 cups fish stock
- 1⁄2 cup milk
- 1 teaspoon salt
- 1 bay leaf
- 1⁄2 cup half-and-half
- 1 tablespoon cornstarch
- 1 cup baby shrimp (coarsely chopped)
- 1⁄4 cup dry sherry
- 1 1⁄2 teaspoons lemon juice
- hot pepper sauce (to taste) (optional) or Tabasco sauce (to taste) (optional)
directions
- In a 3 qt saucepan, melt margarine over med-high heat. Stir in onion + celery & cook till onion is tender. Stir in bouillon granules + paprika & mix well.
- Add fish stock, milk, salt & bay leaf. Reduce heat to low & simmer 15 minute.
- Add half-and-half & bring soup back to a slightly rolling boil.
- Dissolve cornstarch in 1 tbsp water or fish stock & stir into the soup. Cook till thickened, stirring constantly. Remove from heat. (See NOTE #1).
- Stir in shrimp, sherry, lemon juice + hot pepper sauce (or Tobasco) to taste pref & allow to cool.
- Cover, refrigerate overnite & serve soup chilled as needed.
- NOTE #1: Altho not part of the recipe, I see the ideal bisque as mostly free of food solids except for the starring seafood, so I will prob opt to lightly puree the soup when removed from the heat in Step #4. Additionally, I see this soup garnished w/freshly snipped chives + 2-3 whole baby shrimp to add color & a finishing touch.
- NOTE #2: As orig written, the recipe called for 1 tsp *Shrimp Base* which was not found in the Zaar data base, but I googled it to discover it is basically a highly-concentrated shrimp stock. If available for you, use it in place of the bouillon granules which I listed in its place.
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RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)