Cajun Shrimp Bisque

  • Yield 4 to 6 servings


1 pound shrimp shells (reserve shrimp for bisque)
1/2 medium onion, sliced
1 tablespoon peppercorns, whole black
1 teaspoon kosher salt
2 -- dried bay leaves
1 tablespoon olive oil, extra virgin
2 tablespoons fresh parsley
6 cups water
1 pound shrimp
1/2 stick butter
1/2 medium onion, finely diced
2 stalks celery stalks, diced
3 cloves garlic, minced
2 tablespoons All-purpose flour
2 tablespoons tomato paste
1 teaspoon basil, dried
1/2 teaspoon cajun seasoning
1/2 teaspoon everglades seasoning
1/2 teaspoon cayenne pepper
1 teaspoon hungarian paprika
3 cups half and half
2 cups shrimp stock
1 -- dried bay leaf
3 tablespoons louisianna hot sauce
1 teaspoon kosher salt, to taste
3 -- green onions


  1. Add stock ingredients to water and bring to a boil; boil 20 to 30 minutes; remove from heat and strain. Discard solids reserving stock. 
  2. In a large skillet melt butter; add onions, celery and garlic. Sauté until vegetable are tender about 5 minutes.
  3. Remove from heat; add tomato paste and flour. Stir gently to coat vegetables. Add basil, Cajun seasoning, everglade seasoning, cayenne, and paprika. Add half and half & 2 cups of the stock; whisk until well combined.
  4. Return to heat; add bay leaf and hot sauce. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp in the last 2 minutes. Shrimp will be pink when done. 
  5. Remove from heat and add green onions. Taste test; add additional seasonings if desired. Serve with crusty bread or crackers.




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