- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
- Add to Recipe Box
A bisque is a rich soup enriched with cream and shellfish meat. Bring out the bowls and hot rustic or French crusted bread and enjoy a meal that “hits the spot!” The secret to this shrimp bisque is the seafood boil!
- 1 stick butter
- 3/4 cup flour
- 1/2 gallon milk
- 1 cup half and half
- 1 3/4 tbsp Tony Chachere's Cajun seasoning
- 1 1/2 tbsp sugar
- 1/2 tsp liquid Zataran's crab boil
- 2 tsp parsley
- 1 package 8oz softened cream cheese to room temp
- 1 1/2 to 2 pounds shrimp cut in bite size pieces
- 2 cans white corn
- 1 1/2 chopped chives
Cook flour in butter until light golden color.
Slowly add milk, half and half, and crab boil. Continue stirring. Add seasonings and continue to cook using a medium heat.
When liquid is just below the boiling point, stirring continually, add cream cheese and heat until smooth. Do not boil.
Add shrimp, corn, and parsley & chives. Allow to heat thoroughly. Serve hot.