{"id":301241,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/shrimp-bisque\/"},"modified":"2025-02-19T16:11:27","modified_gmt":"2025-02-19T22:11:27","slug":"shrimp-bisque","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/shrimp-bisque\/","title":{"rendered":"Shrimp Bisque"},"content":{"rendered":"<p>Shrimp is one of the country&#8217;s most popular types of seafood. We suspect that shrimp&#8217;s mild, sweet-and-savory flavor plays a big part in its popularity, but <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-shrimp-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-shrimp-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">easy shrimp recipes<\/a> that make it simple to get dinner on the table quickly don&#8217;t hurt either. However, our favorite shrimp dishes aren&#8217;t just convenient\u2014they feel truly special to eat, and this shrimp bisque soup is one of them. This recipe can be served in several settings, whether it&#8217;s on a weeknight for families who love seafood or as presented as part of a holiday spread.<\/p>\n<p>Bisques sound fancy, but this one has an ingredient list that couldn&#8217;t be less intimidating; most of them are already in your pantry. Here&#8217;s how to make a simple and delicious shrimp bisque recipe.<\/p>\n<h2>What is shrimp bisque?<\/h2>\n<p>Shrimp bisque is a smooth, rich, creamy soup that originated in France. Traditional <a href=\"https:\/\/www.tasteofhome.com\/collection\/bisque-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/bisque-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bisque recipes<\/a> can be made with many kinds of seafood. For example, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lobster-bisque\/\" data-name=\"www.tasteofhome.com\/recipes\/lobster-bisque\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lobster bisque<\/a> is a decadent classic. However, you can also make bisques without seafood, such as <a href=\"https:\/\/www.tasteofhome.com\/recipes\/parsnip-celery-root-bisque\/\" data-name=\"www.tasteofhome.com\/recipes\/parsnip-celery-root-bisque\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">parsnip bisque<\/a>. Bisques are often confused with chowders, which can also star seafood or vegetables (think <a href=\"https:\/\/www.tasteofhome.com\/recipes\/new-england-clam-chowder\/\" data-name=\"www.tasteofhome.com\/recipes\/new-england-clam-chowder\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">clam chowder<\/a>).<\/p>\n<h2>Ingredients for Shrimp Bisque Soup<\/h2>\n<ul>\n<li><strong>Shrimp:<\/strong> For this recipe, you can use any <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/types-of-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of shrimp<\/a>, whether you prefer farmed or wild-caught. Fresh, frozen or precooked shrimp will all work for this recipe as well, making small adjustments to the method. If you use raw shrimp, get ready to devein and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">clean the shrimp<\/a> before cooking; if using cooked shrimp, simply add them to the soup at the very end of cooking just to warm them through.<\/li>\n<li><strong>Garlic and onion:<\/strong> As in many <a href=\"https:\/\/www.tasteofhome.com\/collection\/classic-homemade-soup-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/classic-homemade-soup-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">soup recipes<\/a>, this one begins with sauteing onion until soft and sweet, then adding garlic to the saucepan. This creates a flavorful, savory base for the creamy soup.<\/li>\n<li><strong>Cream:<\/strong> To achieve the classic rich, creaminess of bisque, this soup calls for a half cup of heavy whipping cream. If you prefer, you may use an alternative with less fat, including half-and-half or even milk.<\/li>\n<li><strong>Seasonings:<\/strong> Inspired by both Cajun and Mexican cuisines, this bisque calls for chili powder, cumin and coriander. It&#8217;s very versatile, however, you may change up the seasonings to suit your taste.<\/li>\n<li><strong>Bouillon:<\/strong> This soup calls for chicken bouillon and water instead of broth. Vegetable bouillon is fine, too. If you&#8217;d prefer to use up broth you have on hand, you can do so\u2014or if you&#8217;re out of bouillon <em>and<\/em> broth, you can simply use water, keeping in mind the soup will be a little less flavorful.<\/li>\n<li><strong>Sour cream:<\/strong> Sour cream plays many roles in this recipe. It adds creaminess, of course, but it also thickens the broth and lends a tanginess that brightens the rich soup. If you prefer, you can use low-fat or nonfat sour cream.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make a roux<\/h3>\n<p>In a small saucepan, saute the onion in oil until it&#8217;s tender. Add the garlic and cook for one minute longer. Stir in the flour until it&#8217;s blended.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> A <a href=\"https:\/\/www.tasteofhome.com\/article\/this-secret-homemade-gravy-trick-will-save-your-holiday\/\" data-name=\"www.tasteofhome.com\/article\/this-secret-homemade-gravy-trick-will-save-your-holiday\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roux<\/a> sounds fancy and French, but it&#8217;s simply a paste of flour and fat, which makes a flavorful, thick base for a soup.<\/p>\n<h3>Step 2: Make the broth<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2078209 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Shrimp-Bisque-TOHVS23_40497_BL_04_20_1.jpg?fit=700%2C1024\" alt=\"Stir in the water, cream, chili powder, bouillon, cumin and coriander in a small saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir in the water, cream, chili powder, bouillon, cumin and coriander.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078210\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Shrimp-Bisque-TOHVS23_40497_BL_04_20_2.jpg?fit=700%2C1024\" alt=\"Bring to boil\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Bring the mixture to a boil, then reduce the heat. Cover and simmer for five minutes.<\/p>\n<h3>Step 3: Add the shrimp<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078211\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Shrimp-Bisque-TOHVS23_40497_BL_04_20_3.jpg?fit=700%2C1024\" alt=\"Cut shrimp into bite-size pieces and add to soup\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Cut the shrimp into bite-size pieces. Add them to the soup. Simmer for five minutes longer, or until the shrimp turn pink.<\/p>\n<h3>Step 4: Add cream<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078212\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Shrimp-Bisque-TOHVS23_40497_BL_04_20_4.jpg?fit=700%2C1024\" alt=\"Gradually stir 1\/2 cup hot soup into sour cream in a small bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Remove about 1\/2 cup of soup from the pot and gently whisk it into the sour cream.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2078213 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Shrimp-Bisque-TOHVS23_40497_BL_04_20_5.jpg?fit=700%2C1024\" alt=\"Return all to the pan stirring constantly then garnish with cilantro and avocado\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Return the tempered sour cream to the pan, stirring constantly. Heat it through, but do not boil it. Remove the pot from heat.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Boiling the sour cream will make it curdle, so be extra careful not to let the soup get too hot.<\/p>\n<h3>Step 5: Serve the bisque<\/h3>\n<p>If desired, garnish the shrimp bisque with cilantro, avocado and additional shrimp.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078214\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Shrimp-Bisque-TOHX25_40497_MD_P2_10_22_2b.jpg?fit=700%2C1024\" alt=\"Shrimp Bisque served in two bowls garnished with cilantro, avocado and additional shrimp\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Shrimp Bisque Variations<\/h2>\n<ul>\n<li><strong>Make a shrimp stock:<\/strong> It&#8217;s super easy to make shrimp stock. If you&#8217;ve shelled the shrimp, simply cover the shells with water and boil them for 15 to 20 minutes, then strain. You can add the heads to the broth, too, if you used live shrimp. Use this broth in place of the water and bouillon for a delicious soup with extra-rich shrimp flavor.<\/li>\n<li><strong>Use a mirepoix as the base:<\/strong> While garlic and onion deliver a punchy flavor, try starting with a <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-mirepoix\/\" data-name=\"www.tasteofhome.com\/article\/what-is-mirepoix\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mirepoix<\/a> for a milder, sweeter, vegetable-forward soup. Mince equal parts onion, celery and carrot and saute until tender, then continue with the recipe as written.<\/li>\n<li><strong>Change up the seafood:<\/strong> Even though it&#8217;s called a shrimp bisque, this soup is a delight with any seafood: clams, white fish, salmon\u2014whatever you like. Use whatever seafood you choose instead of or in addition to the shrimp.<\/li>\n<li><strong>Play with the seasonings:<\/strong> This soup is a blank slate for spices. If you don&#8217;t want the Mexican flavors, omit the chili powder and add Cajun or Creole seasoning. A bit of tomato paste will add earthy sweetness, and herbs like parsley or thyme lend a lively green note. Or, replace all the spices with Old Bay seasoning.<\/li>\n<li><strong>Give it a little kick: <\/strong>Try adding a dash of cayenne pepper or stir in a few drops of hot sauce.<\/li>\n<li><strong>Add some grown-up flavor:<\/strong> Want to make a fancier, dinner party-worthy soup? Add a splash of Cognac or sherry to the bisque.<\/li>\n<\/ul>\n<h2>How to Store Shrimp Bisque<\/h2>\n<p>Leftover shrimp bisque should be kept in an airtight container in the refrigerator, where it will keep for up to four days. Gently reheat the bisque on the stovetop before serving.<\/p>\n<h3>Can you freeze shrimp bisque?<\/h3>\n<p>Shrimp bisque is on the list of <a href=\"https:\/\/www.tasteofhome.com\/collection\/soups-you-can-freeze\/\" data-name=\"www.tasteofhome.com\/collection\/soups-you-can-freeze\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">soups you can freeze<\/a>. Allow the bisque to cool completely, then transfer it to a freezer-safe container. If using a jar or plastic container, be sure to leave about an inch of headspace, as the soup will expand when frozen. One trick we like to use when freezing soup is to spoon the soup into freezer bags, lay them flat on a baking sheet until frozen solid and stack them for easy, efficient storage.<\/p>\n<p>Shrimp bisque will keep for three months in the freezer. Defrost it in the refrigerator overnight before serving.<\/p>\n<h2>Shrimp Bisque Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078215\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Shrimp-Bisque-TOHX25_40497_MD_P2_10_22_3b.jpg?fit=700%2C1024\" alt=\"Close-up shot of Shrimp Bisque served in a bowl garnished with cilantro, avocado and additional shrimp\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What can you serve with shrimp bisque?<\/h3>\n<p>Shrimp bisque is hearty enough to enjoy as a main course with a loaf of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crusty bread<\/a> and a vegetable side, such as leafy <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-green-salads\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-green-salads\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">green salad<\/a> or asparagus. Bisque would be a tasty choice when looking for <a href=\"https:\/\/www.tasteofhome.com\/collection\/seafood-recipes-for-christmas-gatherings\/\" data-name=\"www.tasteofhome.com\/collection\/seafood-recipes-for-christmas-gatherings\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">seafood recipes for Christmas<\/a> or another special occasion. Otherwise, serve before a seafood main course, such as baked white fish, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/scallops-with-wilted-spinach\/\" data-name=\"www.tasteofhome.com\/recipes\/scallops-with-wilted-spinach\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">scallops with spinach<\/a> or decadent <a href=\"https:\/\/www.tasteofhome.com\/recipes\/broiled-lobster-tail\/\" data-name=\"www.tasteofhome.com\/recipes\/broiled-lobster-tail\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">broiled lobster tail<\/a>.<\/p>\n<h3>How can you make a smooth shrimp bisque?<\/h3>\n<p>If you want a super-smooth bisque, use an immersion blender to puree the broth before adding the shrimp. The silky-smooth bisque will be worthy of adding to your list of fancy <a href=\"https:\/\/www.tasteofhome.com\/collection\/affordable-dinner-party-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/affordable-dinner-party-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">dinner party recipes<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This shrimp bisque recipe has rave reviews, with many cooks calling it the best soup they&#8217;ve ever had. You won&#8217;t believe how easy it is to make from scratch.<\/p>\n","protected":false},"author":7061,"featured_media":2093851,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306713,304328,305271,304292,305487,304338,307049,303966,304988,303887,306848,305024,304297,304268,305383,305374,304350,324623,304016,304243,307064,306699,304005,304150,303883],"categories-v2":[312705,308988,308984,308481,309216,308305,310796,308992,310085,308495,308935,308478,309603,308965,308308,259483,309391,309381,309001,309177,308579,309586,312883,310142,312672,308549,309434,308476,340273],"coauthors":[152278],"recommended_recipes":[{"post_title":"Creamy Seafood Bisque","post_link":"\/recipes\/creamy-seafood-bisque\/","post_image":"\/wp-content\/uploads\/2024\/07\/EXPS_TOHD24_57735_LeticiaAlmeida_12.jpg"},{"post_title":"Homemade Crab Bisque","post_link":"\/recipes\/crab-bisque-2\/","post_image":"\/wp-content\/uploads\/2025\/05\/Crab-Bisque-FT-TOHX26_278655_MD_P2_04_24_8b.jpg"},{"post_title":"Cajun Grilled Shrimp","post_link":"\/recipes\/cajun-grilled-shrimp\/","post_image":"\/wp-content\/uploads\/2025\/04\/Cajun-Grilled-Shrimp_EXPS_TOHD25_119900_JonathanMelendez_01.jpg"},{"post_title":"Crawfish Bisque","post_link":"\/recipes\/crawfish-bisque\/","post_image":"\/wp-content\/uploads\/2025\/01\/Crawfish-Bisque_EXPS_TOHD24_277487_ChristineMa_9.jpg"},{"post_title":"Shrimp Cocktail","post_link":"\/recipes\/shrimp-cocktail\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shrimp-Cocktail_EXPS_HCA21_36347_E05_11_6b.jpg"},{"post_title":"Shrimp Pizza","post_link":"\/recipes\/shrimp-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shrimp-Pizza_EXPS_FT23_34057_EC_112923_3.jpg"},{"post_title":"Shrimp & Crab Pizza","post_link":"\/recipes\/shrimp-crab-pizza\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps59416_SD153320D12_05_5b.jpg"},{"post_title":"Lobster Bisque","post_link":"\/recipes\/lobster-bisque\/","post_image":"\/wp-content\/uploads\/2020\/03\/Lobster-Bisque_EXPS_FT20_250649_F_0206_1.jpg"},{"post_title":"Barbecue Shrimp","post_link":"\/recipes\/barbecue-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/05\/Barbecue-Shrimp_EXPS_TOHcom24_276418_P2_MD_04_30_13b.jpg"},{"post_title":"Shrimp Marinara","post_link":"\/recipes\/shrimp-marinara\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shrimp-Marinara_EXPS_FT24_9371_0424_JR_01.jpg"},{"post_title":"Creole Shrimp Pizza","post_link":"\/recipes\/creole-shrimp-pizza\/","post_image":"\/wp-content\/uploads\/2017\/09\/Creole-Shrimp-Pizza_EXPS_THN17_139637_B06_14_1b.jpg"},{"post_title":"Easy Seafood Bisque","post_link":"\/recipes\/easy-seafood-bisque\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps6737_HWS1227354D76.jpg"},{"post_title":"Chicken Bisque","post_link":"\/recipes\/chicken-bisque\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Shrimp Risotto","post_link":"\/recipes\/shrimp-risotto\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Risotto_exps50964_SD19999446C10_13_4bC_RMS.jpg"},{"post_title":"Crab Bisque","post_link":"\/recipes\/crab-bisque\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chicken Shrimp Creole","post_link":"\/recipes\/chicken-shrimp-creole\/","post_image":"\/wp-content\/uploads\/2025\/06\/Chicken-Shrimp-Creole_EXPS_TOHD25_46357_EricKleinberg_5.jpg"},{"post_title":"Creamy Crab Bisque","post_link":"\/recipes\/creamy-crab-bisque\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10090_QC10034C44A.jpg"},{"post_title":"Shrimp with Creole Sauce","post_link":"\/recipes\/shrimp-with-creole-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16825_LT10213C17.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shrimp-Bisque_EXPS_TOHX25_40497_MD_P2_10_22_1b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/shrimp-bisque\/","name":"Shrimp Bisque","datePublished":"2018-01-01","dateModified":"2025-02-19","prepTime":"PT30M","cookTime":"PT0M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Shrimp-Bisque_EXPS_TOHX25_40497_MD_P2_10_22_1b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner","Lunch"],"description":"This shrimp bisque recipe has rave reviews, with many cooks calling it the best soup they've ever had. You won't believe how easy it is to make from scratch.","recipeIngredient":["1 small onion, chopped","1 tablespoon olive oil","2 garlic cloves, minced","1 tablespoon all-purpose flour","1 cup water","1\/2 cup heavy whipping cream","1 tablespoon chili powder","2 teaspoons sodium-free chicken bouillon granules","1\/2 teaspoon ground cumin","1\/2 teaspoon ground coriander","1\/2 pound uncooked shell-on shrimp (16-20 per pound)","1\/2 cup sour cream","Optional: Fresh cilantro, cubed avocado and additional shrimp"],"recipeInstructions":[{"@type":"HowToStep","name":"Make a roux","text":"In a small saucepan, saute the onion in oil until it's tender. Add the garlic and cook for one minute longer. Stir in the flour until it's blended. Editor's Tip: A roux sounds fancy and French, but it's simply a paste of flour and fat, which makes a flavorful, thick base for a soup."},{"@type":"HowToStep","name":"Make the broth","text":"Stir in the water, cream, chili powder, bouillon, cumin and coriander. Bring the mixture to a boil, then reduce the heat. Cover and simmer for five minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Shrimp-Bisque-TOHVS23_40497_BL_04_20_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the shrimp","text":"Cut the shrimp into bite-size pieces. Add them to the soup. Simmer for five minutes longer, or until the shrimp turn pink.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Shrimp-Bisque-TOHVS23_40497_BL_04_20_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add cream","text":"Remove about 1\/2 cup of soup from the pot and gently whisk it into the sour cream. Return the tempered sour cream to the pan, stirring constantly. Heat it through, but do not boil it. Remove the pot from heat. Editor's Tip: Boiling the sour cream will make it curdle, so be extra careful not to let the soup get too hot.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Shrimp-Bisque-TOHVS23_40497_BL_04_20_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Serve the bisque","text":"If desired, garnish the shrimp bisque with cilantro, avocado and additional shrimp.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Shrimp-Bisque-TOHX25_40497_MD_P2_10_22_2b.jpg?fit=700,1024"}],"recipeYield":"3 cups","author":[{"@type":"Person","name":"Kelsey Dimberg"}],"nutrition":{"@type":"NutritionInformation","calories":" 317 calories","fatContent":"23g fat (11g saturated fat)","cholesterolContent":"141mg cholesterol","sodiumContent":"206mg sodium","carbohydrateContent":"11g carbohydrate (4g sugars","fiberContent":"2g fiber)","proteinContent":"17g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":14,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","video":{"@type":"VideoObject","name":"Shrimp Bisque","description":"Check out this video for how to make Shrimp Bisque","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/mvmsinnf\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/mvmsinnf-OOHHzDJg.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KaniperC"},"reviewBody":"I\u2019ve made this twice now, exactly as the recipe states, and it is delicious!  I doubled it for four people and tripled it for six people.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fred marcley","givenName":"fred","familyName":"marcley"},"reviewBody":"Excellent, My wife says its better than her favorite restaurant to get it (and cheaper). Only thing I tweaked was boiling shells with water, and using half water half vegetable stock. I also use 1\/4 teaspoon cayenne pepper (if you like a little heat on back of tongue) and  a level teaspoon old bay seasoning. ( I also combine 50\/50 heavy cream and fat free half and half to cut fat and calories)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ila"},"reviewBody":"This is a great recipe that you can add to a little if needed. I'm sure its delicious as it is but I adjusted a bit for my own needs. As everyone says you definitely want to double up the recipe since its delicious. I used butter and saut\u00e9ed the shrimp first and set it aside before adding later. Also added a little bit of tomato paste. I used 14% sourcream but half and half instead imif whipping cream. Also blended half the shrimp inside after the soup was done. Also added some cayenne pepper for a little spice. Its absolutely delicious to eat with a squeeze of lemon, some cilantro and bread on the side. Very easy but nice recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ad554836"},"reviewBody":"WOW!  This was fantastic!!  It really only makes two servings though, so be sure to double it if you want any more than that!  Again... WOW!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"4dognight"},"reviewBody":"Delicious with following adjustments.  I had cooked shrimp so I peeled and then covered the shells with water and brought to low boil while I prepared the other ingredients.  This made 3 cups of broth and I couldn't bear to throw it out so I added all three cups to the onions and flour.  Then I added 1 cup of half and half to it instead of half cup.  I did not have any coriander so omitted that.  This easily made 3 servings and my picky son even ate it and enjoyed it.  Will make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vwalter"},"reviewBody":"We absolutely love this soup and I always double it because I don't want to find another use for the leftover cream and the flavors are blended even better the second day.  I don't let is stay in the refrigerator longer than about 2 days after serving because of the shrimp.  I nearly always used cooked peeled shrimp and just add them a little later in the cooking process since they just need to get warmed up.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"barbara1973"},"reviewBody":"I the recipe exactly as shown and it got rave reviews from my entire family.  I'll definitely make it again, but next time I'll double it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"isiscrystal"},"reviewBody":"I thought this sounded pretty good when I read over the recipe.  When I tasted it though, let me tell you  - I WAS TOTALLY BLOWN AWAY.  It is AMAZING!!!  Definitely deserves to be served for a special holiday meal or some other special occasion.  YUM.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wickedwitchofthenorth"},"reviewBody":"Loved it! After browning onion and garlic, I pureed with a can of diced tomatoes, skipped the flour and simmered for 30 min with spices then added chopped cooked shrimp and left over chunky guacamole.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Scottsbluff"},"reviewBody":"I did not add the chili powder.  My husband asked to have it again.  Very good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Patricia K","givenName":"Patricia","familyName":"K"},"reviewBody":"Excellent bisque. Easy to make, even if you are a new cook.  I substituted no fat 1\/2 and 1\/2 for the heavy cream and used low fat sour cream, it was still thick and creamy.  My husband who is not a soup fan, asked for 2nds, to me that said it all, is definetly a keeper recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cherilyn73"},"reviewBody":"I made this to take to a Girls Ceasar Salad Night and it was a huge hit! I let my 17 yr. old son try it before I left and he said that it was the best soup he had ever eaten. Needless to say he was less than thrilled that I left the house with it for others to indulge.  The only changes I made were instead of using the whipping cream, full sour cream and uncooked shrimp, I did use half and half, light sour cream and cooked shrimp which I threw in towards the end just to heat up. Fantastic! Thanks for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SKelm"},"reviewBody":"Wow.....this is amazing!  You will definitely want to double the recipe because 1 servings won't be enough!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Vayda10"},"reviewBody":"I MADE THIS FOR MY FAMILY AND GUEST AND THEY RAVED ABOUT IT.  IT WAS EASY AND THE FLAVOR WAS GREAT.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Shrimp Bisque","description":"Check out this video for how to make Shrimp Bisque","url":"http:\/\/content.jwplatform.com\/videos\/mvmsinnf-OOHHzDJg.mp4","duration":"1m23s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/kdli1v504kx62465i6ar17l8lxc2j576.jpg","advertising":"","jw_id":"mvmsinnf","jw_url":"http:\/\/content.jwplatform.com\/videos\/mvmsinnf-OOHHzDJg.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/mvmsinnf\/poster.jpg?width=720","jw_publish_date":"2023-07-05T00:00:00"},"rms_legacy_id":"40497","romance_copy_dek":"This shrimp bisque recipe has rave reviews, with many cooks calling it the best soup they've ever had. 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