Recipe by: Chris Verlinde, UF/IFAS Santa Rosa County Florida Sea Grant Extension Agent

Note from the chef: “This recipe was created from of a friend’s Facebook post. She had made something similar that looked delicious, so based on a few ingredients from her and searching shrimp bisques recipes, I created this bisque.”

RECIPE YIELDS: 8 SERVINGS

 

Ingredients

Bisque:
  • -5 tbsp. butter
  • -1 medium onion, chopped
  • -1 stalk celery, chopped
  • -½ red pepper, chopped
  • -4 cloves garlic, minced
  • -4 tbsp. flour
  • -4 c. shrimp stock
  • -12 oz. beer
  • -3 tbsp. tomato paste
  • -½ tsp. Cajun seasoning
  • -½ tsp. oregano
  • -2 lbs. shrimp, peeled*
  • -¼-½ c. heavy whipping cream
  • -salt, pepper & garlic powder to taste
Shrimp Stock:
  • -shells from 3 lbs. shrimp, -cooked or uncooked
  • -onions, chopped
  • -celery, chopped
  • -4 cloves garlic
  • -1 bay leaf
  • -6 c. of water
 

Directions

Bisque:
  • -Wash hands and clean all surfaces
  • -Sauté onions, celery, red peppers & garlic in butter over medium heat, 5 minutes until tender
  • -Add flour, stir constantly until smooth and thickened
  • -Add shrimp stock and cook 5 minutes until blended
  • -Add spices to taste
  • -Add beer and tomato paste, stir, reduce heat to simmer
  • -Simmer bisque for 30 minutes, stirring occasionally**
  • -Add shrimp, cook 10 minutes or until shrimp is cooked through (shrimp will curl and have a light pinkish color)
  • -Blend mixture in blender, food processer or use an immersion blender to blend shrimp and vegetables until blended, leave some chunks of shrimp
  • -Add heavy whipping cream and heat on medium, 5 minutes or until heated throughout
Shrimp Stock:
  • -Add all ingredients to large pot, cover with water & bring to boil, reduce heat and simmer 45 minutes
  • -Strain shells and vegetables from stock

Consider serving bisque with garlic bread for dipping

** If the bisque is thick at this point add more beer