Shrimp Bisque

By | June 25, 2025

Shrimp is a high-protein, low-fat food. And this soup is super easy.

Submitted by
USA WEEKEND columnist Pam Anderson

Updated on January 25, 2025


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Ingredients


Original recipe (1X) yields 6 servings

  • 1 tablespoon extra-virgin olive oil

  • 1 medium red bell pepper, chopped

  • ½ cup chopped yellow onion

  • ½ pound cooked or raw shrimp, tails removed, cut in pieces

  • 2 cups fat-free half-and-half

  • 1 cup no-salt-added tomato sauce

  • ¼ teaspoon hot chile sauce, or to taste

  • salt and freshly ground black pepper to taste

  • 1 teaspoon butter

  • ¼ cup grated fresh Parmesan cheese

Directions

  1. In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.

  2. Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.

  3. Repeat with remaining mixture. Sprinkle on Parmesan cheese.

  4. Optional garnishes: herbs and additional shrimp.

Tips

Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts (per serving)

153 Calories
6g Fat
13g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe
6
Calories
153
% Daily Value *
Total Fat
6g
7%
Saturated Fat
2g
11%
Cholesterol
66mg
22%
Sodium
235mg
10%
Total Carbohydrate
13g
5%
Dietary Fiber
1g
4%
Total Sugars
6g
Protein
12g
24%
Vitamin C
33mg
37%
Calcium
145mg
11%
Iron
1mg
8%
Potassium
456mg
10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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