Shrimp Bisque


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 medium carrot, chopped
  • 1 medium celery stalk, chopped
  • 2 lbs frozen extra-large shrimp, easy peel
  • 1/2 cup brandy
  • 1/4 cup flour
  • 1/4 cup tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 2-15 oz cans All Natural Fish Stock*
  • 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
  • Chopped chives
  • *We used Bar Harbor Fish Stock, found in the soup aisle, or purchase it on line.

Our Shrimp Bisque has an extra rich flavor and a subtle elegance that makes it ideal for guests.


  • 10 minutes to assemble
  • 45 minutes to cook
  • Total time: 55 minutes


  • Serves 6


  1. Heat butter and oil in large soup pot. Add onions, carrot, celery, and frozen shrimp. Cover and cook on high heat, stirring occasionally. Cook until shrimp are opaque (pink). Leave 12 shrimp in pot and using a spaghetti fork, remove remaining shrimp to a bowl. Refrigerate.
  2. Meanwhile, make slurry by adding brandy, flour, tomato paste, salt and cayenne to medium bowl. Whisk until smooth and add to soup pot, stirring constantly for 5 minutes.
  3. Slowly add fish stock, Coconut Milk and 1/4 cup water to pot, whisking until incorporated. Bring to a boil and simmer for 15 minutes, stirring occasionally. While soup is cooking, peel cooled shrimp and chop into bite size pieces. Reserve.
  4. Working in batches, purée soup (yes, with unpeeled shrimp) in blender. Pour blended soup through a fine mesh strainer into bowl. With back of large spoon, rub soup through strainer, discarding solids. Pour soup back into pot and add reserved shrimp. Stir and bring to a simmer. Serve with chopped chives.

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