Go Back

Quick Shrimp Bisque

Print Recipe
Course Appetizer
Prep Time 10 mins
Cook Time 10 mins
Servings 4


  • 3 tbsp butter
  • 1 chopped shallot
  • 3 tbsp all purpose flour
  • 1 tbsp chopped parsley
  • ½ tsp salt
  • tsp pepper
  • 1 cup shellfish stock you can use chicken broth or stock
  • 1 cup milk
  • 1 cup heavy cream
  • ¾ pound peeled and deveined raw shrimp, chopped you can leave some whole for presentation
  • chopped chives for topping


  • In a saucepan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until the shallot is translucent and tender, about 3 to 5 minutes.
  • Add the flour, parsley, salt, and pepper, stirring constantly for 2 minutes. This will prevent the flour from tasting raw later.
  • Stir in the shellfish stock, milk, and cream. Stirring constantly, bring the mixture to a boil. Boil for 1 or 2 minutes until the mixture starts to thicken.
  • Add the raw shrimp and bring back to a boil. Reduce the heat and simmer, stirring frequently, until the shrimp is cooked through and pink, about 3 minutes.
  • Serve with the chopped chives.