top of page
  • Writer's pictureTommy Centola

Shrimp Bisque

Updated: Jan 3, 2020

Hopefully, here in Arkansas, we are going thru our last cold snap of the season. So naturally, the thought of soup came to mind. Here is my version of Shrimp Bisque.

1-1/4 lbs headless Shrimp in shells

1/4 cup Butter

1/2 cup Onion, finely diced

1/2 cup Celery, finely diced

1 Garlic Clove, minced

2 tablespoons All-purpose Flour

2 tablespoons Tomato Paste

3 cups Milk

2 cups Shrimp stock

1 dried Bay Leaf

1/2 teaspoon dried Basil

1/2 teaspoon Tabasco

1/4 teaspoon Salt

1/4 cup Green Onions, thinly sliced

Shell and devein the shrimp, reserving the shells for the shrimp stock. Melt the butter and sauté the onions, celery and garlic for about 5 minutes or until tender. Stir in the flour and tomato paste and cook for about 1 minute longer. Remove the pot from the heat. Gradually stir in milk and broth to form a smooth mixture. Add the bay leaf, basil, Tabasco Hot Sauce and salt. Return to heat, bring to a boil; reduce heat and simmer for 10 minutes. Turn up the heat, add the shrimp and cook, stirring constantly, until the shrimp are pink. Remove from heat and stir in the sliced green onions. Serve with soda crackers.


Now Available in IBooks You Can’t Keep New Orleans Out Of The Cook

5 views0 comments

Recent Posts

See All


bottom of page