Shrimp Bisque

Start off dinner with a seafood sensation or make a bowl of Shrimp Bisque a satisfying meal with bread and salad greens.

Shrimp Bisque


  • 1 cup dry white wine or chicken broth
  • 2 tablespoons cocktail sauce
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon celery seed
  • 1 teaspoon paprika
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon butter or margarine
  • 1 (8 ounce) bottle clam juice (1 cup)
  • 1 pound uncooked peeled deveined medium shrimp, thawed if frozen
  • 3 cups Half-and-Half


  1. In 4-quart Dutch oven, mix all ingredients except shrimp and Half-and-Half. Heat to boiling.
  2. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm.
  3. Gradually add half-and-half, stirring constantly, until half-and-half is just heated through.
  4. Garnish with snipped fresh Italian parsley, chopped fresh chives or sliced green onions.
  5. Turn up the heat in this creamy soup by adding 4 dashes of red pepper sauce.
  6. Serve with salad greens and warm breadsticks.

Yield: 4 servings

Nutrition Information: 1 Serving: Calories 355 (Calories from Fat 205); Total Fat 24g (Saturated Fat 14g, Trans Fat ncg); Cholesterol 230mg; Sodium 1230mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars ncg); Protein 24g

Percent Daily Value*: Vitamin A 24%; Vitamin C 4%; Calcium 24%; Iron 18%

Exchanges: 0 Other Carbohydrate; 2 Vegetable; 3 Very Lean Meat; 4 Fat Carbohydrate Choices: nc

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker

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