Quick Shrimp Bisque

"This is modified from a Bon Appetit recipe from some years back. It is a wonderful first course, especially for those that like shrimp. The cayenne adds a nice "kick" to it as well!"
 
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photo by LLofto8246 photo by LLofto8246
photo by LLofto8246
photo by Food.com photo by Food.com
Ready In:
35mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Melt butter in pan.
  • Add onion and garlic and saute until tender, about 5 minutes.
  • Add broth and rice and bring to boil.
  • Reduce heat to low.
  • Cover and simmer until rice is tender, about 15 minutes.
  • Mix in most of shrimp (reserve 6 for garnish).
  • Cover and simmer until shrimp is heated through (1-2 minutes).
  • Puree soup with shrimp in blender or in pan with hand blender (much easier) Return soup to pan.
  • Whisk in tomato paste, cayenne pepper and tarragon.
  • Gradually whisk in half/half.
  • Bring soup to simmer.
  • Garnish with reserved shrimp.

Questions & Replies

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Reviews

  1. Sackville
    This was just what I needed to soothe my poor sick self. I stuck fairly close to the original recipe, just adding a couple carrots and two sticks of celery (I made a double batch) to pump up the veggie content. It was wonderfully comforting, had a lovely seafood flavour to it and went down a treat. I'm sure the pot won't last long!
     
  2. Merlot
    Ahhhh this tasted so good. I followed your instructions exactly, and the end result was a beautiful, comforting bisque. A real treat that I will be making over and over again. Thanks for sharing another great recipe. :-)
     
  3. iris5555
    Delightful. I made the recipe as written but reduced the amount of cayenne significantly
     
  4. jimjam63
    Like others before me, I used potato flakes, not rice. Dropped cayenne to 1/4 tsp.; and added 1/2 c. each diced carrots and celery to the saute. I also bumped up the servings to 6 to end up with a decent amount of leftovers. Had no cream or half and half so I used 2% milk and it came out just fine. I would definitely make this again, only maybe not puree the carrots and celery... they probably didn't blend as well as everything else....it seemed a bit grainy. But I still give it 4 solid stars!!
     
  5. Sniffany
    Love, love, love this recipe! I have made this several times and absolutely love the flavor! The recipe only calls for shrimp, but I use a combination of shrimp and longostino. My husband isn't a big seafood lover so I have also on occasion added an extra cup of chicken broth to subdue the seafood taste. This version was also incredibly good. You can't fail with this recipe.
     
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Tweaks

  1. JPerez
    This hit the spot! The cayenne pepper really adds a nice kick. I used half the shrimp called for and added a can of crab meat. I also took the hint of another reviewer and used instant potato flakes in place of the rice. I subbed milk for the half and half to lighten it up a bit.
     
  2. stornowaycollie
    Wow! I am giving this five stars even though I didn't follow the recipe exactly. I put in a bit less than a 1/4 tsp cayenne - even though I like thinks pretty spicy. It's plenty spicy even with the reduce amount! YUM! Unfortunately, I didn't have fresh tarragon - so I used dried. I also used 2% milk instead of the cream as I like to cut calories where possible - I even added an extra TBS of rice to make up for the thickness factor. Last but not least - I didn't blend the bisque as I like things chunky. Either way - this bisque is VERY VERY good & VERY easy. It's a great quick meal with things that most of us have on hand. I always have frozen cooked shrimp on hand just for this sort of thing. Thanks for the great recipe!
     
  3. Married to a Veg
    Very yummy! I added 2 T. sherry, and about 1/4 c. roasted red peppers, and substituted vegetable broth for the chicken broth. I like spicy, but I think I would probably use less cayenne pepper next time...it had quite a kick that lingered. The whole family enjoyed it. Thanks!
     
  4. Sue in NJ
    I made this with crab instead of shrimp. It was great! It was even better the next day. I can't wait to make this recipe again.
     

RECIPE SUBMITTED BY

I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
 
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