A Sprinkle of This and That: Shrimp Bisque

Comfort food that comes in a bowl or a mug is just perfect for this time of year.

I belong to a Soup Club at work. Once a month we take turns providing soup for the group. It's a great way to learn new recipes and skip packing a lunch for a day. The aroma that fills the office area is heavenly! Well, Shrimp Bisque was the latest soup for the club and I just had to share the recipe!
I made the soup twice over winter break and it was a winner!
Thanks so much to my co-worker for sharing.

Shrimp Bisque is rich and creamy with chunks of shrimp. Cold winter nights won't get a hold of you when you serve this soup.

You can literally make this soup in less than an hour because there is a shortcut. Start with cans of pre-made tomato bisque soup. You can make it the night before and just pop it into the crock pot to stay warm until dinnertime. When you walk in the house, it will smell as if you are in a fancy restaurant! Or, it is simple enough to make just before dinnertime.

Ingredients:

1 medium sized yellow onion, chopped

2 carrots, peeled and chopped

2 Tbsp unsalted butter

1 Tbsp olive oil

4 cans tomato bisque soup

2 bottles of clam juice

1/2 cup white wine

1 1/2 lbs raw, peeled, deveined shrimp (tail removed)

1 1/2 Tbsp dry basil

1/4 tsp cayenne pepper

1 Tbsp Worcestershire sauce

salt and pepper to taste

1 cup heavy cream

Directions:

In a large pot, heat butter and olive oil until hot over medium high heat. Add onion and carrots. Saute for approximately 3-4 minutes or until onions and carrots are soft. Pour in tomato bisque soup and clam juice. Continue to cook over medium high heat until bubbling. Next, add basil, cayenne pepper, Worcestershire sauce and salt/pepper to taste.

Chop each shrimp into 3-4 pieces. Add raw shrimp and cook 4 minutes until shrimp is pink. Finally, stir in the cream.

Continue to heat until soup is hot (approximately 4-5 minutes).

printable recipe

*add a dollop of sour cream and a whole, cooked shrimp to garnish, if desired