13 shrimp bisque recipes

This recipe is my adaptation of the one I found many years ago in "Louisiana Cookin'" by the McIlhenny Company, makers of the original Tabasco sauce.

A velvety lobster and shrimp bisque, sweet shellfish blended into a creamy, tomato-tinged base with a roux and half-and-half, finished with the gentle anise note of fresh tarragon. An elegant starter.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

New Orleans shrimp and squash bisque with yellow squash, potatoes, and carrots pureed smooth, then finished with cooked shrimp, dill, and hot sauce. Creamy without any cream.

Bring the flavor of New Orleans into your kitchen with this succulent dish made of shrimp, potatoes and yellow squash.

Puff-top shrimp bisque: individual soup cups crowned with golden puff pastry lids, hiding a creamy shrimp and zucchini bisque. Impressive starter for two.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Easy fish bisque built on canned cream of cheddar and tomato bisque soups, then simmered with milk, dry sherry, dill and flaky whitefish. A creamy seafood soup ready in under 10 minutes.

Curried pumpkin soup with shrimp, coconut milk, jalapeno, and lime juice. A creamy, spiced bisque-style soup pureed smooth with shrimp stirred in at the end.

Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.

Homemade seafood stock made from shrimp or lobster heads simmered with celery, onion, garlic, and lemon. A Cajun-style base for gumbo, bisque, etouffee, and chowder.

Paella a la Basquaise, a Basque-style saffron rice loaded with halibut, shrimp, mussels, clams, and chorizo, layered with prosciutto and baked in an earthenware casserole. A showstopping seafood paella.