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




  • 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.

  • 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; 9 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 138 mg cholesterol; 973 mg sodium. 501 mg potassium; 16 g carbohydrates; 0 g fiber; 12 g sugar; 20 g protein; 0 g trans fatty acid; 534 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 1 mcg vitamin b12; 353 mg calcium; 1 mg iron;

Reviews (4)

84 Ratings
  • 5 star values: 38
  • 4 star values: 20
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 11
Rating: 4 stars
ALWAYS LOOKING FOR FAST, EASY RECIPES! Most of the ingredients are pantry available. Recipe is easy to understand and execute. Results are a delicious, warm and creamy, satisfying soup meal.
Rating: Unrated
Amazing recipe!!! Even my boyfriend, who doesn't like shrimp, loved this bisque! I think I'll use a little less celery next time (maybe only 1/2 cup). Overall, wonderful!
Rating: Unrated
This was so good! I used a full pound of shrimp and added and extra tsp of Old Bay. When I make this again I will make a roux first with flour and butter and then mix in the milk and anchovies because I like a thicker bisque and this wasn't very thick. Still delicious, though.
Rating: Unrated
My family love, love, LOVED this recipe! It makes for a quick, somewhat elegant, start to a dinner. I changed the recipe up a bit - I too added a pound of shrimp, instead of the 12 ounces it calls for, & chopped it all. Also, I didn't have any evaporated milk on hand, so I doubled the milk and added a touch more flour. I added an entire small container of anchoives (chopped), which I thought added a nice touch. Even my 6 year old "Chicken Nugget Kid" loved this bisque! Definately will be making this again!