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Home » Recipes » Quick Shrimp Bisque

Quick Shrimp Bisque

July 24, 2009 by Faith 13 Comments

This soup makes a great weeknight meal.  It’s quick to make, healthy, and easy to clean up.  Since this soup is thick with so many veggies, I served it in cute little breadbowls (actually, just soft Vienna rolls from Wegmans), but it’s also great on its own.  If you don’t like shrimp, feel free to use any canned, frozen, or fresh seafood you’ve got on hand.

 

I took the spice cues from the ingredients from Old Bay Seasoning (because I ran out of Old Bay), which includes salt, celery seed, mustard, red pepper, black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika.  If you’ve got Old Bay on hand you could use one or two teaspoons instead of the spices listed below.

 

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Quick Shrimp Bisque

 

(Yield:  6 cups)

 

2 TB olive oil

1 small onion, finely diced

2 small-medium carrots, peeled and finely diced

2 stalks celery (including green leafy tops), finely diced

~1/3 red pepper, finely diced

1 medium tomato, finely diced

1 small-medium potato, peeled and finely diced

2 cloves garlic, minced

3 c cold water

2 bay leaves

2 vegetable bouillon cubes

¼ tsp Frank’s Red Hot sauce

¾ tsp paprika

¼ tsp salt

¼ tsp ground black pepper

Pinch allspice

½ c corn (frozen, canned, or cut off the cob)

6 oz can cleaned tiny shrimp, drained

¼ c chopped fresh parsley, divided

If you want to put the soup in breadbowls, you’ll need 4-6 rolls (make sure to get rolls that are fairly sturdy, or your soup could leak out)

 

In a medium-sized pot with a lid, heat the olive oil over medium-high heat, then add the following ingredients:  onion, carrots, celery, red pepper, tomato, potato, and garlic.  Sauté for 5 minutes until the vegetables start to soften.  Add the cold water, bring the soup to a boil, then cover the pot and simmer for 8-10 minutes or until the vegetables are cooked through.  Transfer 1 ½ c of the soup to a blender or food processor and blend until puréed (about 1 minute).  Transfer the purée back into the pot of soup and stir in the corn, shrimp, and 2 TB of parsley; heat for ~2 minutes.  If desired, serve the soup inside hollowed-out rolls (make sure not to scoop out too much and tear the bread), garnished with fresh chopped parsley.

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Filed Under: Recipes Tagged: Recipes, Shrimp, Soup

Comments

  1. peachkins says

    July 27, 2009 at 3:36 am

    Shrimp Bisque are very flavorful. I love that it’s on a breadbowl! I love soups on a bread bowl.

    Reply
  2. [email protected] says

    July 27, 2009 at 12:17 am

    yumm sooo creamyyyy!!! faith i love ur white bowl :)

    Reply
  3. Anh says

    July 26, 2009 at 8:10 pm

    Comfort food at its very best… I will be trying this out really soon. Thank you!

    Reply
  4. [email protected] says

    July 26, 2009 at 2:26 pm

    Doesn’t this sound yummy. And to serve it in a bread bowl — great idea :)

    Reply
  5. Chiara says

    July 26, 2009 at 8:16 am

    Wow, the bread bowl idea is awesome! I’ll have to start looking for some decent sized rolls so I can serve my soup that way next time I make it.

    Reply
  6. Reeni says

    July 25, 2009 at 7:08 pm

    This looks so creamy and delicious! I love it in the bread bowls!

    Reply
  7. Donna says

    July 25, 2009 at 3:53 am

    My goodness, this soup sounds delicious. I love the use of Old Bay in here. Such a great seasoning!! Your close up shot is fabulous!

    Reply
  8. Selba says

    July 24, 2009 at 8:44 pm

    The first picture make me drooling! Yummm…

    Reply
  9. Rosa says

    July 24, 2009 at 4:04 pm

    It looks so delicious”Yummy and so comforting!

    Cheers,

    Rosa

    Reply
  10. Lorraine @ Not Quite Nigella says

    July 24, 2009 at 3:10 pm

    I love the first pic with it served in the bread! It sounds great and love that it’s quick too :)

    Reply
  11. Karyn (French Charming) says

    July 24, 2009 at 1:58 pm

    Quick and yummy…my favorite! Thanks for yet another fabulous recipe!!

    I tried your spicy slaw for a party I had and it was a huge hit, everyone asked for the recipe!!!

    xoxo
    Karyn

    Reply
    • admin says

      July 24, 2009 at 2:11 pm

      Karyn, Thanks for letting me know, I’m so glad the spicy slaw was a success!!!

      Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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