Shrimp Bisque

A bowl of creamy shrimp bisque garnished with peeled shrimp and scallions

  • Preparation Time: 45 minutes
  • Cook time: 30 minutes
  • Yield: 6 to 8 servings


  • 3 lbs medium Shrimp, with tails
  • 2 medium Onions
  • 1 bunch Celery
  • 3 medium Green Peppers
  • 2 Garlic Cloves
  • 1/4 cup Green Onion, green part only
  • 1 Tbsp Parsley, minced
  • 1/4 lb Butter
  • 1 cup Flour
  • 1 Tbsp Paprika
  • 1 Tbsp Creole Seasoning
  • 1 Tbsp Worcestershire Sauce
  • 1 pint Half n' Half


Peel, head, shell and devein shrimp. Save the shells and heads. Wash and prepare all vegetables, saving all peels, trimming, including the white parts of green onion. Add all saved shrimp and vegetables to 1/2 gallon cold water and bring to a slow boil over medium-high heat. Simmer for 20 minutes, then strain and reserve liquid.

Finely mince shrimp, onion, celery, green pepper and garlic. Melt butter in 4-quart soup pot then add minced vegetables (except green onions) and shrimp. Saute until shrimp are pink. Add flour, then reduce heat and stir for about 5 minutes. Add reserved shrimp stock and remaining ingredients, except green onion and half and half. Cook over medium heat 30 minutes, then add green onions and half and half. Adjust seasoning and change consistency with more half and half if desired. Serve bisque piping hot.