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Shrimp and Tomato Bisque

Shrimp and Tomato Bisque

15m
Prep Time
30m
Cook Time
8
Servings
Satisfy your soup craving with this indulgent seafood bisque. It sounds complicated to make, but it isn't. Ready in under an hour and so uses just enough cream for rich flavor.

 

Satisfy your soup craving with this indulgent seafood bisque. It sounds complicated to make, but it isn't. Ready in under an hour and so uses just enough cream for rich flavor.

 

Ingredients

COPY INGREDIENTS
1/2 cup onion, finely chopped2 garlic cloves, chopped3 tablespoons Redpack® 6 oz Tomato Paste2 teaspoons Old Bay seasoning, or other seafood seasoning2/3 cup sherry wine1 teaspoon dried basil1 tablespoon sugar32 ounces chicken stock1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/2 cup heavy cream1 pound shrimp, 31-40 count, peeled, deveined and rough chopped

Instructions

  • Heat olive oil in a large, heavy bottomed pot over medium heat.  Add onion and cook for about 2 minutes.  Add the garlic and cook another minute.  Add the tomato paste, seafood seasoning, and basil and cook 2-3 minutes.
  • Add 1/3 cup of the sherry and simmer until liquid is reduced by about half.  Add crushed tomatoes, chicken stock, sugar, salt and black pepper.Bring to a strong simmer and reduce heat.  Cook over low heat for 20 minutes.  Remove from heat and with an immersion blender or regular blender, carefully blend soup until smooth.  Stir in cream and remaining 1/3 cup of sherry.  Return to pot and add chopped shrimp.  Cook over low heat for 2-3 minutes.
Cook's note:  This recipe can easily be doubled for a dinner party.  When serving a large crowd, remove shrimp with some of the warm soup into a separate bowl.  Divide soup without the shrimp among all of the bowls, then divide shrimp among the bowls so everyone gets equal portions of shrimp.

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