Shrimp Bisque

Shrimp Bisque

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Making Shrimp Bisque and other soups was part of the daily routine at my restaurant. I have to say that the early mornings at my restaurant could be quite an “adventure”.  I chopped onions, peeled a hell of a lot of potatoes, created the specials, and made a soup every morning before opening.  Our customers loved the soups and the Shrimp Bisque was certainly requested on a regular basis! The recipe is full of wonderful flavors, from the tender shrimp to the spice of my Cajun seasoning it is sure to please!  Just a little tidbit, you can use lobster in this recipe and it is just as wonderful.

Shrimp Bisque

Yield = 1 gallon-ish


  • 1 large onion chopped
  • 2 sticks butter (8 oz.)
  • 1 tsp. Salt
  • 2 TBS Cajun Seasoning 
  • 1 TBS Paprika
  • 1 can tomato paste (6 oz.)
  • 1 cup flour
  • 4 qts. Water (or seafood base IF you can find it)
  • 1 qt. Heavy cream
  • 2 bags small cooked peeled shrimp (I use the Great Catch brand from HEB-12 oz. bags)

Take a stockpot and melt the butter over low heat.  Add the chopped onion and a teaspoon of salt. Slowly cook the onions until they are translucent.  Add cajun seasoning (I use my blend “Simply Maurie Kay”), paprika, and tomato paste. Stir well over low heat.  Increase the heat to medium and slowly add in the flour while stirring. Once a thick paste has formed slowly add the water while whisking.  A trick I use is to whisk in 1 cup at a time for a smooth mixture. Allow the mixture to come to a bubble and stir while it thickens. Once thickened use a stick blender and slowly blend in the heavy cream.  Blend until onions are incorporated. Add the two bags of shrimp and simmer for 30 minutes (stirring occasionally). Add additional salt to taste.


Maurie Kay


  1. Diane Willmann

    Hi Maurie. I made your shrimp bisque recipe tonight and it was yummy. I did feel a little guilty eating it!! I used your Tex-jun seasoning you gave me awhile back and that was perfect. I love your recipes and look forward to making each one of them

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