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    Home » Recipes

    Easy and Light Shrimp Bisque Recipe

    May 29, 2020 by Patti Estep Leave a Comment

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    Portion of bowl of shrimp bisque with text overlay Light Shrimp Bisque Recipe

    This tasty light shrimp bisque is made with evaporated milk instead of cream for a healthier option without losing any flavor.

    Shrimp bisque in bowl on plate

    Everyone loves a good bisque but sometimes they are so heavy. Either they have a ton of heavy cream or a thick roux.

    I was thinking about my husband's cousin Joey's easy cream of crab soup. This one has evaporated milk in the recipe instead of a roux or cream. Maybe it would work with a shrimp bisque too.

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    raw shrimp in strainer

    I started with raw shrimp. This batch was already peeled but still had tails. I would leave the shells on including the tails for extra flavor when cooking the shrimp.

    Bowl of shrimp bisque on table

    I also used vegetable stock. It gave the soup great flavor and eliminated the need to cut up celery, onions and carrots to make a base.

    Spoon of shrimp and some bisque over bowl of shrimp bisque soup.

    The result was a thin soup but we really liked the flavor.

    Of course, you could always add in some cream. Maybe a pretty drizzle on top. Still, unless you really want the heavy texture you really don't need it.

    Bowl of shrimp bisque with text overlay "Homemade Light Shrimp Bisque"
    Bowl of shrimp bisque.

    Light Shrimp Bisque

    This tasty light shrimp bisque is made with evaporated milk instead of cream for a healthier option without losing any flavor.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 7 mins
    Total Time 17 mins
    Course Soups and Stews
    Cuisine American
    Servings 4
    Calories 144 kcal

    Ingredients
      

    • 12 oz raw shrimp approx. 1.5 cups
    • 1-2 bay leaves
    • 1- quart vegetable stock
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon hot paprika
    • 1 tablespoon tomato paste
    • 2 tablespoons of sherry cooking wine
    • 1 can 12 oz evaporated milk

    Instructions
     

    • Cook the shrimp with shell and tails on in broth with bay leaves, salt, pepper, and paprika until they just start to turn pink. Approx. 5 minutes
    • Remove bay leaves and shrimp.
    • Peel and chop shrimp. Set aside
    • Add milk, tomato paste to the stock. Simmer for 5 minutes.
    • Add sherry and shrimp.
    • Simmer for 2 minutes then serve.

    Nutrition

    Serving: 1gCalories: 144kcalCarbohydrates: 9gProtein: 15gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 112mgSodium: 1492mgSugar: 2g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!
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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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