Shrimp Bisque

  • Yield : 8
  • Servings : 8
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m
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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


Step 1

Cook flour in butter until light golden color.

Step 2

Slowly add milk, half and half, and crab boil. Continue stirring. Add seasonings and continue to cook using a medium heat.

Step 3

When liquid is just below the boiling point, stirring continually, add cream cheese and heat until smooth. Do not boil.

Step 4

Add shrimp, corn, and parsley & chives. Allow to heat thoroughly. Serve hot.

A note from Maw Maw on the crab boil: more is not better. The crab boil will overpower the gentle and succulent flavor of the bisque.

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