Rating: 4 stars
84 Ratings
  • 5 star values: 38
  • 4 star values: 19
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 11

Use either fresh or frozen shrimp to create this savory batch of bisque.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven combine the water, Old Bay Seasoning, shrimp, and celery. Cook, uncovered, over medium-high heat for 5 to 8 minutes or until shrimp shells turn pink and shrimp are opaque. Remove shrimp with slotted spoon or tongs; set aside to cool.

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  • In a medium bowl whisk together evaporated milk, milk, flour, and anchovy paste; stir into liquid in Dutch oven. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally.

  • Meanwhile, peel shrimp. Chop about half the shrimp. Add chopped shrimp to soup. Cook for 1 to 2 minutes or until heated through. Ladle into bowls. Top with remaining shrimp. Pass additional seafood seasoning.

Change Up:

For a spicy curry seafood soup, use coconut milk in place of evaporated milk and add a little curry powder and Asian chili sauce.

Nutrition Facts

224 calories; fat 9g; cholesterol 138mg; saturated fat 5g; carbohydrates 16g; mono fat 2g; sugars 12g; protein 20g; vitamin a 534.5IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 40.3mcg; vitamin b12 1.5mcg; sodium 973mg; potassium 501mg; calcium 353.4mg; iron 0.5mg.
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