PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 8 people
This bisque is my favourite Sunday dinner. It’s super good that every time my whole family comes to visit for the Holiday, they want it on the dinner table almost every day!
INGREDIENTS
2 pounds shrimp chopped
½ stick butter
2 tablespoons garlic minced or paste (about 2 cloves if minced)
2 celery stalks finely chopped
2 green onions finely chopped
3 tablespoons flour
64 ounces chicken broth
2 c. tomato sauce
1 c. white wine
2 c. half & half
½ c. Parmesan
2 tablespoons olive oil
Candied bacon pieces (optional for topping)
Salt & pepper to taste
How to make Amazing Shrimp Bisque
Step 1: Into a hot deep soup pot over medium heat, add 2 tbsp olive oil. Swirl the oil around the pot to evenly distribute it.
Step 2: To the pot, add 2 finely chopped celery stalks and 2 tablespoons (minced or paste) garlic. Cook for about 3 minutes, stirring often.
Step 3: Then, add the 2 pounds chopped shrimp followed by 2 finely chopped green onions. Continue to cook for another 2 to 3 minutes.
Step 4: In the pot, melt a half stick of butter. Cook for a minute or two more.
Step 5: Over the ingredients in the pot, spread 3 tablespoons of flour. Cook further while stirring. This takes additional 5 minutes.
Step 6: While stirring, pour 1 cup of white wine into the pot. Allow the mixture to simmer until thickened.
Step 7: Now, add the 2 cups tomato sauce to the pot and allow the mixture to bubble and thicken, stirring constantly.
Step 8: Add 64 ounces of chicken broth to the pot once the mixture has thickened. Let everything simmer. Adjust the heat to low. Wait for the mixture to cool off a little before gradually adding 2 cups of half-and-half while stirring consistently for another 1 minute.
Step 9: Then, slowly sprinkle in half a cup of the Parmesan, still whisking for additional 2 minutes.
Step 10: Adjust the heat to medium and allow the soup to bubble. To taste, season with salt and pepper.
Step 11: Serve and enjoy!
NUTRITION FACTS:
Calories: 379kcal, Carbohydrates: 14g, Protein: 30g, Fat: 20g, Saturated Fat: 10g, Cholesterol: 328mg, Sodium: 2218mg, Potassium: 636mg, Fiber: 1g, Sugar: 3g, Vitamin A: 779IU, Vitamin C: 27mg, Calcium: 341mg, Iron: 4mg
Ingredients
- 2 pounds shrimp chopped
- ½ stick butter
- 2 tablespoons garlic minced or paste (about 2 cloves if minced)
- 2 celery stalks finely chopped
- 2 green onions finely chopped
- 3 tablespoons flour
- 64 ounces chicken broth
- 2 c. tomato sauce
- 1 c. white wine
- 2 c. half & half
- ½ c. Parmesan
- 2 tablespoons olive oil
- Candied bacon pieces (optional for topping)
- Salt & pepper to taste
Instructions
Step 1: Into a hot deep soup pot over medium heat, add 2 tbsp olive oil. Swirl the oil around the pot to evenly distribute it.
Step 2: To the pot, add 2 finely chopped celery stalks and 2 tablespoons (minced or paste) garlic. Cook for about 3 minutes, stirring often.
Step 3: Then, add the 2 pounds chopped shrimp followed by 2 finely chopped green onions. Continue to cook for another 2 to 3 minutes.
Step 4: In the pot, melt a half stick of butter. Cook for a minute or two more.
Step 5: Over the ingredients in the pot, spread 3 tablespoons of flour. Cook further while stirring. This takes additional 5 minutes.
Step 6: While stirring, pour 1 cup of white wine into the pot. Allow the mixture to simmer until thickened.
Step 7: Now, add the 2 cups tomato sauce to the pot and allow the mixture to bubble and thicken, stirring constantly.
Step 8: Add 64 ounces of chicken broth to the pot once the mixture has thickened. Let everything simmer. Adjust the heat to low. Wait for the mixture to cool off a little before gradually adding 2 cups of half-and-half while stirring consistently for another 1 minute.
Step 9: Then, slowly sprinkle in half a cup of the Parmesan, still whisking for additional 2 minutes.
Step 10: Adjust the heat to medium and allow the soup to bubble. To taste, season with salt and pepper.
Step 11: Serve and enjoy!
