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Portuguese shrimp bisque recipe
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
This shrimp bisque recipe is rich, full of flavour and easy to make. This is a perfect soup to serve guests during a special celebration.
Course: Appetizer
Cuisine: Portuguese
Keyword: shrimp bisque, shrimp soup, soup
Servings: 8 servings
  • 2 tbsp olive oil
  • 1 large cooking onion diced
  • 2 cloves garlic minced
  • 8 cups of water
  • 2.2 lbs (1 kg) thawed black tiger shrimp, deveined with shell on (or other preferred shrimp)
  • 2 bay leaves
  • 1 cup butter 2 sticks
  • 1 cup all-purpose flour
  • 4 cups clam juice or fish stock
  • 1 cup dry white wine
  • 2 tbsp tomato paste
  • ½ tsp worcestorshire sauce
  • ½ tsp piri piri sauce
  • 3 tsp salt
  • ½ tsp freshly ground black pepper
  • Plain bread croutons for garnish (optional)
  1. In a large pot, heat the olive oil on medium high.
  2. Add the onions and garlic and sauté until the onions are translucent.
  3. Add the water and bring to a boil on medium high.
  4. Add the shrimp and bay leaves to the boiling water.
  5. Once the water starts bubbling again, boil for about 5 minutes.
  6. Reduce the temperature to low.
  7. Using a slotted spoon, remove the shrimp from the water, set aside and let cool until you can handle the shrimp with your hands.
  8. Peel the shrimp, saving the shells.
  9. Set the peeled shrimp aside and add the shrimp peels back into the boiling water.
  10. Raise the temperature to medium high and cook for 15 minutes.
  11. Remove the bay leaves.
  12. Pour the broth through a cheese cloth, over a sieve into a large bowl.
  13. Set the shrimp broth aside.
  14. In the same pot (now empty) heat the butter on medium until it's liquified.
  15. Sprinkle in the flour and whisk until the flour and butter form a paste.
  16. Keep whisking slowly for about 5 minutes or until the paste develops a nutty smell and light beige colour (this is a blond roux used to thicken the soup).
  17. Add in the clam juice, white wine, tomato paste, Worcestershire sauce, piri piri sauce, salt, pepper and the shrimp broth.
  18. Whisk everything together well and bring to a boil on medium high.
  19. Keep whisking until the soup starts to thicken.
  20. Reduce the temperature to medium, cover and simmer for 15 minutes (uncover and whisk every couple of minutes).
  21. Chop the cooked shrimp (each shrimp into about 3 pieces).
  22. Shut off the heat, add the shrimp pieces to the soup/bisque and stir.
  23. Pour the hot shrimp bisque into bowls and garnish with croutons and freshly ground pepper.
  24. Enjoy!
Recipe Notes
  • We loved this consistency, but if you prefer your soup a little thicker, stir 3 tbsp of cornstarch with 3 tbsp of water in a small bowl and pour this into the pot. Whisk vigorously until the soup thickens. Repeat if needed. We suggest that you not do this with flour, as the raw flour will change the flavour of the soup.
  • For additional flavour, run the shells and water (without the bay leaf) through a powerful blender. Then pour this mix over a cheese cloth.