Fall weather has emerged here, so we’ve been breaking out all the delicious cool weather foods we love. Last night I pulled out the Shrimp Bisque recipe. This is a favorite at our house. So much so that last night my husband even said he thought it was his new favorite food. We’ll see how long that lasts. 😀
But he’s not the only one that’s fallen for this recipe.
At Thanksgiving every year we have the traditional Thanksgiving foods. So at Christmas, we branch out and have something different because the holidays are so close together and much of my family doesn’t care for traditional Christmas foods. Last year I chose to really stretch it and fix Shrimp Bisque for Christmas Dinner. The kids were the only ones that didn’t love it … and they didn’t even try it because it has, yep, VEGETABLES.
So if you love seafood and creamy soup, try this recipe. It’s easy to make. And it’s so good!
Oh … I adapted this recipe from one on Facebook. I wish I had the creator of the original recipe so I could give credit, but I do not. I’ve had this recipe printed for several years in my recipe binder.
Shrimp Bisque the second day is even better!
Shrimp Bisque Recipe
Fresh or frozen shrimp (thawed, peeled, and deheaded)
1 Red, 1 Yellow, and 1 Orange Bell Pepper
1/2 bunch green onions (chopped)
1 can cream of potato soup
1 can cream of mushroom soup
1 can whole kernel corn (do not drain)
8 oz cream cheese (cut into blocks)
1 pint Half & Half
1 stick butter
I use fresh-frozen shrimp. Every year we purchase 50 – 75 lbs of straight from the LA Gulf jumbo shrimp, dehead them, and put them in our freezer in quart tubs. I put about 3/4 of one of these tubs in this recipe, but you can use as much or as little as you want. You can also use other types of seafood such as crab, crawfish, or whatever you choose.
I don’t like the taste of green bell peppers, so I choose to use the more mild sweet color versions. Plus they give it some pretty color. Core, deseed, and cut them into strips. Remove 1/3 of each bell pepper and cut them into small pieces. Put the rest of the bell pepper strips into a storage bag and freeze for your next recipe. Or, if you want to make it simple, just use one bell pepper.
Vegetables while they’re sauteing in a large stock pot.
Add the stick of butter, the peppers and onions to a large sauce pan or stock pot. Saute the vegetables on low until tender. Watch closely as they burn/scorch very easily.
Add the shrimp and saute until they’re pink. Season as you like. (Don’t over salt.)
Add the rest of the ingredients and let simmer on low watching carefully and stirring often. It’s easy to scorch and stick. Season to taste. Cook for about 45 mins to an hour.
Seasonings: Everyone has their own favorite seasonings. I only used pepper and my favorite on everything: Cavender’s Greek Seasoning
*This actually tastes best the next day.
Well, that’s it folks! Now you can see how easy this recipe is. And you’ll just have to try it to find out how yummy it is. But any adult in my family will give it a two thumbs up recommendation! So I hope you’ll give it a try. 🙂
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