Cajun Shrimp Bisque

  • Yield: 4 to 6 servings


1pound shrimp shells (reserve shrimp for bisque)
1/2medium onion, sliced
1tablespoon peppercorns, whole black
1teaspoon kosher salt
2-- dried bay leaves
1tablespoon olive oil, extra virgin
2tablespoons fresh parsley
6cups water
1pound shrimp
1/2stick butter
1/2medium onion, finely diced
2stalks celery stalks, diced
3cloves garlic, minced
2tablespoons All-purpose flour
2tablespoons tomato paste
1teaspoon basil, dried
1/2teaspoon cajun seasoning
1/2teaspoon everglades seasoning
1/2teaspoon cayenne pepper
1teaspoon hungarian paprika
3cups half and half
2cups shrimp stock
1-- dried bay leaf
3tablespoons louisianna hot sauce
1teaspoon kosher salt, to taste
3-- green onions


  1. Add stock ingredients to water and bring to a boil; boil 20 to 30 minutes; remove from heat and strain. Discard solids reserving stock. 
  2. In a large skillet melt butter; add onions, celery and garlic. Sauté until vegetable are tender about 5 minutes.
  3. Remove from heat; add tomato paste and flour. Stir gently to coat vegetables. Add basil, Cajun seasoning, everglade seasoning, cayenne, and paprika. Add half and half & 2 cups of the stock; whisk until well combined.
  4. Return to heat; add bay leaf and hot sauce. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp in the last 2 minutes. Shrimp will be pink when done. 
  5. Remove from heat and add green onions. Taste test; add additional seasonings if desired. Serve with crusty bread or crackers.