Creamy Shrimp Bisque Recipe

Don’t let those leftover shrimp shells go to waste, because this super easy-to-make creamy shrimp bisque is nothing short of …


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About the Author: Chef Billy Parisi


  1. I'm glad you mentioned the use of cognac and white wine in the process. It's part of my standard soup preparation. I was wondering about using vodka early in the shrimp shell saute. Essentially flavorless, but in sufficient amount and hot enough, there would probably be a significant alcohol extraction of a significant amount of shell flavor. I wouldn't boil it off completely, rather add the alcohol extraction with the shells to the vegetables, and allow the subsequent heating burn off the alcohol. Any thoughts?

  2. Thank you for this. Ended up changing a few items.
    1. I used 12 medium cooked shrimp, not shells. Cooked the veggies, added the shrimp back.
    2. Instead of draining it, I started a roux in a second pot. When it got golden, I added the shrimp and veggies. Then, I added heavy whipping cream.

    My wife said it was amazing! I don’t throw away anything!

  3. I just made this recipe with shrimp, langoustine, and lump crab, and old Bay seasoning! It is to die for! Velvety smooth, thick, filling and LOADED with flavor!!!

  4. the recipe is really good and killing on youtube i mean i love shrimps but i also love my digestion and for my digestion i have planet Ayurveda digesto plan

  5. What many home cooks don’t do that chef do is build flavors. Some times that means using old shrimp shells or chicken carcasses to make a soup. I’ve made several dishes where I’ve used these left over items to create sauces, soups, etc.. and my friends always tell me how good it is and how when they make the same thing it never tastes as good as mine. Well, building flavors is my secret.

  6. i use a commercial prepared "lobster stock" jarred product….it's like a paste that you mix with water…….harder to find shrimp stock in the store……i use either orzu or rice cooked right in the broth and then blend it smooth for the starch

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