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Shrimp Bisque

A small amount of this special soup is all you need to fill your soul and warm your heart and the hearts of those you share it with.


1 cup (or more) Shrimp Shells

4 cups water

½ pound Fresh Shrimp - peeled, deveined, and cut into small pieces

2 Tbsp Butter

2 Tbsp Flour

1 chopped Leek - white part only

1 clove minced Garlic

¼ cup white wine

2 Tbsp Tomato Paste

1 tsp Kosher Salt

½ tsp White Pepper

¼ tsp Cayenne Pepper

1 cup ½ & ½

1 Tbsp chopped Parsley


Place the shrimp shells in a dry saucepan. Cook the shells for about 5 minutes until pink. Add the water and bring to a simmer.

In another saucepan, melt the butter and add the leeks. Cook until soft. Then add the flour and tomato paste, and cook for 1 minute.

Stir in the white wine and ¾ of the shrimp.

Strain the shrimp broth and add it to the other saucepan. Stir until all combined. Add salt, pepper, and cayenne. Cook for 2-3 minutes or if you want a thicker soup, cook longer to thicken.

Blend the soup in a regular or immersion blender until smooth. Return to the saucepan and add the ½ & ½ and the remaining shrimp. Heat through and serve with parsley garnish.


You won't believe how quickly this decadent soup comes together. In under 30 minutes, you can serve this because the shrimp broth and shrimp don't take a long time to cook, and actually don't benefit from a lot of cooking.

You can substitute sherry for white wine, but I rarely have sherry on hand so I typically use white wine.

Be careful when blending the soup if you are using a blender. I recommend blending it in two batches and holding the top of the blender with a towel. Because of the heat and steam, the soup will expand, and if you aren't careful, it might pop the top off of the blender, and who wants hot soup all over them.

I love my immersion blender or blender stick for this. No need to dirty another piece of equipment because you blend right in the saucepan.


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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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