. Shrimp Bisque Seriously Soupy

Monday, February 28, 2011

Shrimp Bisque

Shrimp Bisque - Seriously Soupy

One of my soupy goals for 2011 is to make a Lobster Bisque, a creamy and delicious soup that I have enjoyed for years at restaurants but never attempted because it seemed too difficult. After making soups for over a year, I don't think any soup is impossible anymore (even though some can still seem challenging) and decided to try a variation of a Lobster Bisque by using some shrimp that I had at home. Still hoping to make Lobster Bisque in a few weeks, this Shrimp Bisque included carrots, leeks, celery, onions, sweet potatoes, chives, garlic, non-fat, thick Greek yogurt (I didn't have heavy cream), and some delicious lobster stock from Brooklyn Bouillon that really enhanced the flavors and actually made the soup pretty healthy (as opposed to the rich cream and butter used in most bisques). The addition of parsley, dill, and red pepper flakes also give the soup a nice kick in this delicious and comforting creamy-fish soup.

Rue of celery, stock, onions, garlic and leeks

Shrimp Bisque
3 cups of water
3 stalks of celery, chopped up
1 sweet potato, chopped up
Dab of butter - use your discretion
4 cloves of garlic, minced
1 yellow onion, peeled and minced
Lobster stock 
1/4 cup of Parmesan cheese
1 can of tomato paste
1 leek, cut up (white part only)
3 carrots, cut up
1/4 teaspoon of dried dill
1 bunch of fresh parsley - about a handful
1 pound of shrimp
1/3 cup of flour
1/2 cup of Greek yogurt such as Fage 
1 lemon, squeezed
1 chive, cut up
1/4 teaspoon of red pepper flakes
salt and pepper, to taste

Cut up the chives, onions, garlic, leeks and celery. Add butter to a deep pan and let melt. Add the chives, onions, garlic, leeks, celery and stock. Let soften and cook for 10 minutes. Add the tomato paste, dill, red pepper flakes, parsley, water and cut up the carrots and sweet potatoes and add them to the pot. Add the yogurt and flour, stirring periodically and add more water (if necessary). Add the shrimp and lemon and let cook for another 20 minutes. Add salt and pepper, mix and taste. Add the soup to a blender and mix. Enjoy!


  1. My intimidation dish is seafood paella. It's also my favorite dish to order at restaurants. Like you, I'm working my way to making it... one day...

  2. Yes, paella always seems like one of those challenging dishes. You are on your way and I look forward to reading about it/ seeing the recipe.

  3. Thanks for posting this! I'm made the stock the obsessive way (Lobster Bob Goes Bisque-o @ www.YearOfSoup.com) but if I'd known about Brooklyn Bullion I would definitely used theirs. Since I'm in DC that's a 400 mile drive...but I'll make nit anoint to stop there next time I visit my Brooklyn friends up north.