Cajun Shrimp Bisque

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Story time! (heeeey now, there’s an ACCORDION in it.)

I used to have a job that wasn’t related to food. I drove to a building. Sat at a desk. Hung out with human beings. Minimized chat windows and Facebook every time my boss walked by. Brushed my hair.

When work slowed down this awesome woman from next door (hi, Libby!) would walk over and we’d chat about food for 5,298 minutes. She shared the passion, and by the end of our conversations we would mop the floors with our own saliva and turn out the lights because we realized it was like 3 in the morning.

She’d often times leave printouts of recipes for me while I was at lunch or gone for the day, which was like Santa and the Easter Bunny having babies all over my Herman Miller.

So as I was cleaning up my life last week, I found this printout! I promised her like, over a year ago that I’d make it. Of course I willy nilly’d with it a bit, to please the buds on my tongue. You guys, it was like my mouth turned into a very hip nightclub in the French Quarter and this bisque was the band and the bouncer wasn’t letting anyone else in due to dangerously high levels of delicious taste capacity rules.

Oh, and – Libby’s husband plays the accordion. Which is totally Cajun! SEE HOW THE STARS ALIGNED JUST NOW?

This bisque is ragin’. Oh! It’s RAGIN’ CAJUN.

(just love me)

Cajun Shrimp Bisque:

Now I really want an accordion.

What it took for 4:

For the Shrimp Stock:

* 1 pound shrimp shells (shrimp to be saved for the bisque)
* 1/2 medium onion, sliced
* 1 tsp whole black peppercorns
* 1 tsp coarse salt
* 2 dried bay leaves
* 1 Tbs. extra-virgin olive oil
* 2 Tbs. fresh parsley
* 6 cups water

For the Bisque:

* 1 pound reserved shrimp
* 4 Tbs. butter
* 1/2 medium onion, finely diced
* 2 celery stalks, finely diced
* 3 cloves garlic, minced
* 2 Tbs. all-purpose flour
* 2 Tbs. tomato paste
* 3 cups milk
* 2 cups shrimp stock
* 1 dried bay leaf
* 4 fresh basil leaves, torn
* 3 Tbs. hot sauce (I used Franks)
* few pinches coarse salt
* 3 scallions, finely sliced

Bring the water to a boil and toss in all the stock ingredients. Boil for 20-30 minutes.  Strain stock into a bowl or container and discard the solids.

Melt the butter in a large skillet over medium-high. Add the onions, celery and garlic. Saute until soft, 5 minutes. Add the flour and tomato paste and toss to coat the veggies. Remove pan from the heat.

Stir in the milk and broth and whisk until combined. Add the bay leaf, torn basil and hot sauce. Put back on the heat and bring to a boil; reduce and simmer 10 minutes. Toss in some salt.

Add the shrimp and cook until they’re pink, 2 minutes.

Remove from heat and add the scallions. Taste it. More salt? Do it. More hot sauce? Ohhhh yeah. Get it just right for your taste buds.

Ladle up and serve with crackers!

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48 Responses to Cajun Shrimp Bisque

  1. Cookin' Canuck January 20, 2012 at 2:29 pm #

    Oh my! This looks fantastic. Thanks to Libby!

  2. Natalie @ Cooking for My Kids January 20, 2012 at 2:32 pm #

    This looks absolutely delicious. Simply perfect. Happy Friday!

  3. Gina @ Running to the Kitchen January 20, 2012 at 2:33 pm #

    I still have that office job and would love a Herman Miller accessory. We’re more of a what’s on sale at Staples kind of company. So I get to talk about food and blogs with coworkers, just in a crappy chair.
    My congested sinuses and sick self could sooo use a bowl of this right now!

  4. Lori @ RecipeGirl January 20, 2012 at 2:33 pm #

    Oh my Lordy. This looks awesome!! I think back to when I had a “real” job and I’m pretty sure that FB wasn’t even invented yet. I’m pretty sure I’d have been fired by now if social media were in full-swing back then.

  5. Cookbook Queen January 20, 2012 at 2:41 pm #

    My husband never understands when I tell him that my blog is slow on government holidays, weekends, etc. I’ve tried to explain that most of my readers are AT WORK when they read but he still just refuses to believe it. I guess he thinks that worker people just go to work to do their normal job. Snort. Crazy man.

    And now I will obsess about this bisque all afternoon, and my peanut butter and jelly will taste pitifully unawesome.

  6. Meagan Wied January 20, 2012 at 3:15 pm #

    Wow, that bisque looks amazing. Great job on the photos!

  7. Jourdan January 20, 2012 at 3:19 pm #

    this looks so tasty! and you are so funny! thanks for the story :)

  8. Libby Schrader January 20, 2012 at 3:24 pm #

    Bev I am humbled – what a lovely article. I certainly miss our conversations and I’m still cooking;) This weekend is all about soup! I’m trying out a new recipe for Cauliflower soup and then on to Roasted tomato and finally black bean. There’s nothing like a bowl of something hot and spicy when it’s cold.

    And I’m going to send you a recipe for Shrimp Arrabbiata – Arrabbiata means “angry”, in this case it means spicy!! It’s quick, easy and delicious.

    Hugs – Libby

  9. Kelley January 20, 2012 at 3:49 pm #

    Dude. You just describe my work day to a tee.

    Can’t wait to make this!

    P.S. Is that Sharpie on your thumb?? :)

    • Bev Weidner January 20, 2012 at 3:54 pm #

      Haha! It looks like it, huh? And it probably should be. Wait, it actually might be. Uh oh…

  10. Vita @ Juicer Depot January 20, 2012 at 4:11 pm #

    The shrimp looks so delicious floating around in that bowl. Looks yummy!

  11. Deborah January 20, 2012 at 4:35 pm #

    Thank you, LIbby – this looks fantastic!!

  12. Jenny Flake January 20, 2012 at 4:39 pm #

    Girlfriend you are a cooking machine! Love all of your mouthwatering recipes! Now…..why can’t we be neighbors?! xoxo

  13. Jennifer | Mother Thyme January 20, 2012 at 4:51 pm #

    This looks amazing! A big bowl of this delicious soup would be perfect on a 20 degree day here today!

  14. Katie January 20, 2012 at 4:59 pm #

    BEAUtiful. I need an accordion to go with it, right?

  15. Deanna B. January 20, 2012 at 5:23 pm #

    So this soup tastes the best with a Cajun cocktail right? RIGHT?

  16. Jessica January 20, 2012 at 5:26 pm #

    Can you pllleeasseee come live with me and take all my “in progress” photos for me?!

    Also, I am going to make this as soon as I can get my hands on some Crawfish. Because Shrimp are skeevy…and crawfish are already cajun. :-)

    • Bev Weidner January 20, 2012 at 5:47 pm #

      Oh duuuuude, crawfish would be so good. I’m doing that nay-ext time.

  17. nicole {sweet peony} January 20, 2012 at 5:31 pm #

    super yum!! this sounds fantastic!! happy friday :)

  18. Marina {YummyMummyKitchen.com} January 20, 2012 at 6:03 pm #

    This looks awesome. And I’m happy to see someone else doing a seafood bisque. Peeps were leaving comments like I was a crazy lady with my salmon bisque. Hellloooo people!

  19. Mrs. L January 20, 2012 at 6:15 pm #

    I must have this Cajun Shrimp Bisque and I must have it now. Who cares if I’m at work, someone must make it and bring it to me because I won’t be able to focus on anything else until I’m able to have some of this bisque!!

  20. Maggie @ A Bitchin' Kitchen January 20, 2012 at 6:48 pm #

    This looks insanely delicious! It’s so freezing here that I wish I had a bowl of it right now!

  21. Averie @ Love Veggies and Yoga January 20, 2012 at 7:33 pm #

    I love a good bisque. Omg I want this. Too bad I am highly anaphalactic allergic to shrimp now but as a child I wasn’t, and have such fond memories of lobster and shrimp bisque. It looks so good, Bev!

  22. Gerlinde in Dallas January 20, 2012 at 7:45 pm #

    This bisque looks amazing!

  23. Katie @ Epicurean Mom January 20, 2012 at 8:28 pm #

    I adore shrimp or lobster bisque! It’s looks amazing!

  24. Cassie January 20, 2012 at 11:37 pm #

    I’m dyin’ over here. NEEEEED!!

  25. Kelly January 21, 2012 at 12:51 am #

    My mouth is watering! I MUST try this!

  26. JanAnd January 21, 2012 at 1:22 am #

    I live in Dungeness Crab country, so I make a similar bisque with crab. Yum!!!!

  27. Julie @ Table for Two January 21, 2012 at 1:23 am #

    aww what a nice story :) i love bisque anything and this looks totally amazing.

    ok, these following questions are random but must be asked lol

    1. where’d you get your tongs? are those OXO?
    2. what kind of tripod do you use? i’m in the market for one..

    • Bev Weidner January 21, 2012 at 1:54 am #

      1) They are OXO! Silicon ends…the best. No scratchy…

      2) It’s actually a Target tripod! Targus is the brand…and they should be pay me for how many times I mention them. :)

      Get iiiiiit.

  28. Lizzie in L.A. January 21, 2012 at 2:47 am #

    Having been a notoriously picky professional editor in a former life, I’m confused. You say “one pound of shrimp shells.” IMHO, you’d need a lot more than one pound of shrimp to yield “one pound of shrimp shells.” Can you please clarify? I think you mean “shells from one pound of shrimp” but I could be wrong. I want to make this, but I want to make it right!!! The bisque looks absolutely stunning, beautiful photography!!

    • Bev Weidner January 21, 2012 at 4:19 am #

      Oh! I just mean, the pound of shrimp that you’re going to use for the bisque, use THOSE shells for the stock. You’re right! Not an entire pound of shrimp shells. Ew, smelly.

      Thanks for catching that!

  29. Laurie {Simply Scratch} January 21, 2012 at 4:04 am #

    I love and want it ALL!

  30. Maris (In Good Taste) January 21, 2012 at 1:51 pm #

    A masterpiece! (and the photos are fabulous!)

  31. Megan @ MegGoesNomNom January 21, 2012 at 6:56 pm #

    Oh wow, this looks right up my alley. Those shrimp are soooo pretty. Want in mah belly!

  32. DessertForTwo January 22, 2012 at 1:56 am #

    I love story time! And I love bisque! Only fancy people eat bisque, therefore I’m major fancypants. I like this.

  33. Winnie January 22, 2012 at 10:50 pm #

    Looks SO good…and I see the Mary’s Gone Crackers in the photo, yes?! Glad you’re enjoying them :)

  34. brandi January 23, 2012 at 2:48 pm #

    2 questions.

    1. What all do you do? Cook, write, sing…what else?!? :)

    2. Can we have foodie chats like this, too?

    And yum to this soup. I love those shots of tomato paste. It’s my most coveted ingredient in the fridge.

  35. Miriam January 27, 2012 at 11:58 am #

    you’re hilarious. And that soup looks like it’s to die for!! Will try it, yummm

  36. Denise@BeBetsy April 7, 2012 at 5:48 pm #

    Bev – your post are always so beautiful and the food is divine. Really enjoy what you do.

  37. Carrie's Experimental Kitchen October 19, 2012 at 6:00 am #

    Good morning! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/10/seafood-frenzy-friday-week-39.html

  38. Simona February 14, 2013 at 5:26 pm #

    Just finished slurping this wonderful bisque that I made for my sweetie for Valentine’s Day lunch, and I had to come back to the site to post a comment. It was absolutely delicious!!! (my husband approves with his mouth full, savoring his second big bowl). The only change I made was substitute two tbs butter with the same quantity olive oil. I love to cook but I was always scared of bisques thinking that they are very difficult to make. Well, not this one! This recipe is a keeper! Will definitely make it again (and very soon). Thanks for posting.

  39. Jake July 17, 2013 at 10:52 am #

    AMAZING BISQUE! I made this last night for my girlfriend much to her delight. Friends over later in the evening agreed just as much. The night before I boiled head-on large gulf shrimp and someone suggested using the water for bisque. I really wanted to try one of the many recipes that included dry sherry, cognac, heavy cream, leeks (nice ingredients that take home cooking over budget) but once I stumbled upon this recipe I had everything already. The super spicy shrimp stock leftover was plenty of spice for the dish and made it even easier on me – but dont tell my gf that! Thanks a bunch!

  40. Tina October 7, 2013 at 10:16 am #

    WOW! This was a amazing! Loved it as much as everyone else that had it. I have never made a shrimp/seafood stock and I did it!

Trackbacks/Pingbacks

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