Shrimp Bisque (Emeril's)

"This is a wonderful dish and well worth the time it takes to make. You can certainly make your stock one day and refrigerate it overnight. The next day let your stock come to room temperature and put your Bisque together. I listed cornstarch as an optional ingredient because I like my Bisque to be a little thicker than a thin soup. If it comes out thin just simply mix about 4-5 tbsp cornstarch in cold water and add to the Bisque at the end. Cook until slightly thickened. If you don't care for spicy you may want to start out using only 1/8 tsp cayenne pepper. You can always add more late if you wish. If you add a salad and hot bread you have a wonderful dinner. This will serve 12 as an appetizer and 6 as a main course."
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Ready In:




  • Stock:

  • In a large stockpot over medium-high heat heat the olive oil.
  • Add the chopped onions, celery, carrots, salt and black pepper.
  • Saute the vegetables for about 30 minutes or until soft.
  • Squeeze the lemon halves in the vegetables and add lemon rinds to pot.
  • Add all remaining stock ingredients.
  • Bring stock to a boil and reduce heat to medium and simmer uncovered for 1 hour.
  • Remove from heat and strain stock using a cheesecloth or a fine-mesh strainer and set aside.
  • This will make about 3 quarts.
  • Bisque:

  • In a large heavy Dutch oven heat the olive oil over medium high heat.
  • Add the onions, celery, carrots, salt and cayenne pepper.
  • Saute until vegetables are soft about 20 minutes.
  • Add the herbs, tomato paste and brandy.
  • Cook and stir vegetable mixture for about 5 minutes.
  • Add the shrimp stock and bring to a boil.
  • Reduce heat to medium and simmer for 1 hour.
  • Make a beurre manie' by combining the softened butter and flour in a small bowl and mix until have have a smooth paste.
  • Add the mixture one tablespoon at a time whisking well after each addition.
  • Cook for 5 minutes.
  • Slowly add the cream and shrimp and stir to mix.
  • Bring to a gentle simmer and cook for 15 minutes.

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  1. This is the best Shrimp bisque we have ever had bar none.... It takes a long time to make but so worth all the preparation. Use of a vegtable chopper helps cut the preparation time. I now save all shrimp shells and freeze for this bisque. Flavors are amazing.... Loaf of home baked Italian or French bread, good wine. Fantastic.....


Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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