• 84 Ratings

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

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Directions

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  • 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.

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

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
02/08/2017
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
08/21/2013
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
09/23/2015
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.
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Rating: Unrated
02/10/2013
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!
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