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Creamy Shrimp Bisque served in a white bowl.
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5 from 1 vote

Creamy Shrimp Bisque

This Shrimp Bisque is perfect everytime!  Made with tender plump shrimp, (quick) homemade shrimp broth, onions, plum tomatoes, garlic, dry sherry, heavy cream, butter, cayenne pepper, cilantro, topped with avocado cubes and queso fresco.  Hyper-delicious, savory and creamy bisque.  Excellent!
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizer, Soup
Cuisine: Mexican
Servings: 4
Calories: 510kcal
Author: Mexican Appetizers and More

Ingredients

  • 1 lb medium to large raw shrimp peeled and deveined and shells reserved for a broth
  • 2 tbsp olive oil
  • 1 onion chopped
  • 5 garlic cloves finely chopped
  • 2 tbsp all purpose flour add 1 more tbsp if you want your soup even thicker
  • 3 chicken bouillon cubes broken up so it's easier to dissolve in water
  • 2 cups homemade shrimp broth made from the shrimp shells
  • 1 cup heavy cream
  • 2 tbsp dry sherry
  • 2 cups water
  • 3 tbsp unsalted butter
  • 1/8 tsp ground cayenne pepper add more if you want the soup spicier
  • 2 plum tomatoes chopped
  • 1/3 cup cilantro chopped
  • 1 avocado cubed
  • salt to taste

OPTIONAL

  • crusty bread or tortilla chips
  • 1/2 cup queso fresco mexican white cheese (crumbled, for topping)

Instructions

Shrimps and Shrimp Broth

  • If shrimps are frozen, thaw out in refrigerator or add to a bowl with cold water for 10 minutes to defrost. 
    Peel and devein shrimp.  Reserve shrimp shells.
    Place shrimp shells in a pot with 2 cups of water.  Cook shells over medium heat for about 10-15 minutes. Add a little salt to the water. 
  • Once shells have cooked, pour water with shells into a blender and blend until shells are pretty well chopped up.
    Put mixture through a strainer or sieve to remove shells but reserving the shrimp broth in a bowl. Set aside.
  • Cut each shrimp into 2 to 3 pieces depending on the size of the shrimp. 
    Cover and refrigerate shrimp until ready to use.

Making Bisque

  • In a medium size pot, add 2 tablespoons of olive oil and heat oil over medium heat. 
    Add onion and cook until translucent (about 4 minutes).
    Add garlic and cook for another minute. 
  • Add the flour and stir into onions and garlic.  (It will look a little lumpy at first).  Stir continuously to allow flour to dissolve and thicken a little.
    Add shrimp broth slowly.  
    Add broken up chicken bouillon cubes.  Stir soup.
    Continue cooking until bouillon cubes have dissolved into broth.
  • Add heavy cream, sherry, butter and 2 cups of water. Add cayenne pepper and cook for about 10 to 15 minutes over medium to low heat. 
    Soup will start to thicken.
  • Add chopped plum tomatoes to soup.
  • Add shrimp and cook for another 7-10 minutes or until shrimp pieces are cooked. Do not overcook shrimp. 
  • Add chopped cilantro to soup.
    Taste soup and add salt to taste.

Serving Bisque

  • Cube avocado.Serve bisque in bowls and garnish with avocado cubes and queso fresco (if adding). 
    Serve bisque by itself, crusty bread or tortilla chips.

Nutrition

Serving: 4g | Calories: 510kcal | Carbohydrates: 11g | Protein: 31g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 401mg | Sodium: 2134mg | Potassium: 397mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1635IU | Vitamin C: 12.8mg | Calcium: 354mg | Iron: 3mg