French Shrimp Bisque

French Shrimp Bisque

I love seafood, and my favorite after the cream of seafood and Seafood Chowder is this yummilicious French Shrimp Bisque. Basically it is a super creamy soup, and super smooth that is made from the broth of any shellfish like lobster, crabs, Shrimps etc. The broth from any seafood is super addictive, to top that this creamy base that is made from onion, garlic, carrot, tomatoes (mirepoix) etc gives it that different flavors from other seafood soups.

These mix of vegetables are called Mirepoix, that are added to stocks, sauces, soups a basic flavoring to bring in that distinct flavoring. You may change the color and flavor of the soup/sauce by simply changing the vegetables in your mirepoix. 

Traditionally the mirepoix is boiled along with the shrimp shell and head and strained using a traditional French strainer. I have separately boiled and made the shrimp stock and made the mirepoix separately so that it is more filling,(as I need to feed my little one).

This super delicious soup makes you feel no less than enjoying a five star experience from a five star menu. This is the perfect soup for those weekend dinners where you need all the nutrients, yet it is super easy, healthy and comforting. What more does one need from a gorgeously appealing and satisfying soup.

I love how different the flavor of the soup is, as I also add tomatoes for the zing of umami that tomato brings in. Such a game changer! The creamy and smooth soup when accompanied by small bites of fried Shrimps makes it even more delectable. I love playing with textures. And I like to get the chunks of Shrimps while slurping the hot bisque. The intense flavor of seafood will make you want for more. My little one loves it. And I bet your family will love it too.!

I have added thick cream instead of heavy cream as I did not have it in my fridge. Use heavy cream for even better creamier effect. I also added half the Shrimps to the mirepoix so that it gives better seafood flavor. Also the authentic version uses alcohol, but this is a halal version of the French Bisque.

The other half of the Shrimps are sautéed in butter and a roux is made to which you add heavy cream, the Shrimp stock and the pureed mirepoix and seasoned well with pepper and salt. The roux helps the soup attain a thicker consistency. And finally cream is added to make it richer and smoother. And your vibrant, orangish, velvety smooth bisque is ready to serve!

Ingredients (makes for 2-3 people) :

  • 10-12 Shrimps, cleaned and deveined
  • Shrimp head and shell for stock
  • 2 onions, chopped
  • 1 carrot, chopped
  • 3 garlic cloves
  • 1 tomato, chopped
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp flour
  • 1 garlic clove, sliced
  • 3 tbsp tomato paste
  • 3 tbsp heavy cream or any cooking cream
  • 1 tsp white pepper powder
  • Salt as required


  1. To a deep steel vessel boil the shrimp heads and shells with 2-3 cups of water and allow to boil for 20 minutes to make stock, drain and set aside.
  2. In another deep vessel add in 3 garlic cloves, chopped onions, chopped carrots, half of the cleaned Shrimps, chopped tomatoes and add 1 cup water and allow to cook for 20 minutes.
  3. In deep vessel used to make soup, add in olive oil, butter and the rest of your Shrimps and salt as required. Fry for 3-4 minutes and set aside.
  4. Meanwhile make a puree of the mirepoix (vegetables).
  5. Scoop the fried prawns, set aside and to the same vessel which contains butter add in your flour and mix well without forming lumps to make a roux.
  6. Now slowly, add in your heavy cream, your Shrimps stock and your pureed mirepoix (vegetables).
  7. Allow to boil and scoop the residue layer that forms on the top and season well with white pepper powder and salt. 
  8. Finally add in a touch of thick cream or cooking cream and add in your chopped fried shrimp that was fried earlier. 
  9. Your velvety smooth French Shrimp Bisque is ready to devour with freshly made croutons! 😍 

Notes :
Please use fresh seafood to experience the best flavors! 
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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