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Catholic Recipe: Shrimp Bisque


  • 2 pounds fresh or frozen shrimp
  • 1 Tablespoon salt
  • 1 Tablespoon chopped onion
  • 2 bay leaves, crushed
  • 1 Tablespoon vinegar
  • 1 stalk celery with leaves, chopped
  • 2 Tablespoons rice
  • 3 Tablespoons butter or margarine
  • 3 carrots, sliced
  • 1 onion, thinly sliced
  • 3 sprigs parsley, chopped
  • 1 bay leaf
  • 1/4 teaspoon thyme
  • 2 teaspoons salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup cream
  • 1/2 cup Rhine wine


Serves: 6

Prep Time: 2 hours

Difficulty: N/A

Cost: n/a

For Ages:n/a



Food Categories (2)


Often Made With (3)


Feasts (1)

Bisque is a creamed soup, either seafood or pureed vegetables. This bisque is not typical, as it is full of rice and vegetables. The bisque can be a first course, or even the main entree.


Drop shrimp into boiling water to cover; add next 5 ingredients. Bring to boil; boil 5 to 7 minutes. Drain shrimp, saving 4 cups strained broth. Remove shells and black veins from shrimp. Set aside 12 whole shrimp for garnish. Dice remaining shrimp. Cook rice in 2 cups shrimp broth until tender; set aside. Melt butter in large saucepan; add carrots, onion, and parsley; brown slightly. Add 2 cups clear shrimp broth with all remaining ingredients except cream and wine; simmer 20 minutes. Add diced shrimp and shrimp-rice stock; simmer 10 minutes longer. Add cream and Rhine wine. Serve very hot, garnished with whole shrimp. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965