Shrimp Bisque

Demonstrated by: Dave Yoshimura and Brandi Davis.
Soup du Jour with Covenant Books and Coffee on April 25, 2004.



Shrimp Bisque

  • 4 cups (32 oz) clam juice
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 1/2 cups minced onions (about 1 onion)
  • 1 1/2 cups minced carrots (about 2 carrots)
  • 1 1/2 cups minced celery (about 2 celery stalks)
  • 2 lb unshelled shrimp
  • 1/3 cup brandy
  • 2 teaspoons paprika
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • Pinch of ground red pepper
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 sprigs of thyme (optional)


  1. Heat clam juice in a saucepan.
  2. In a saucepot, heat olive oil and garlic on medium heat.
  3. Add onions, carrots, and celery and sauté for a few minutes.
  4. Increase heat to high and add shrimp.
  5. When shrimp begins to cook, add brandy.
  6. Flame brandy by carefully igniting it with a long match or long nozzle lighter; allow the flame to burn itself out.
  7. Decrease heat to medium and remove shrimp.
  8. To the pot, add the paprika, tomato paste, lemon juice, red pepper, butter, and flour.
  9. Cook the flour for a few minutes to form a roux.
  10. Stirring constantly, slowly add the heated clam juice.
  11. Reduce heat to low and add heavy cream.
  12. Peel and dice shrimp; add to the soup.
  13. Season with salt, pepper and thyme leaves.

Makes 4 to 6 servings.


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