Shrimp Bisque

This Shrimp Bisque is not so hard to make and if you already have all the ingredience for this dish your preparation time should not be more than 25 minutes.

With cooking time standing on 30 minutes we can safely call this a fast-food dish because it won’t take you more than an hour.

Shrimp Bisque


1 250g piece salmon fillet, skinned and cut into 2cm pieces

1 30cm baguette, cut into 2cm-thick slices

1 50g tomato paste

1 bay leaf

1 onion, finely chopped

1 celery stick, finely chopped

1 small carrot, finely chopped

1 tbsp. olive oil

1L or 4 cups water

2 large garlic cloves, crushed

20g or 1 tabs light dairy cream

3 large garlic cloves, chopped

375ml (1 1/2 cups) water, extra

4 sprigs fresh thyme, leaves picked

55g (1/4 cup) medium-grain rice

8 large green prawns, peeled, deveined, heads and shells reserved

8 Tasmanian scallops, deveined

80ml (1/3 cup) dry white wine

Garlic baguette

Pinch of saffron threads

Salt & freshly ground black pepper

1 X 30cm baguette, cut into 2cm-thick slices

2 large garlic cloves, crushed

20g or 1 tbse butter or margarine

Salt & freshly ground black pepper

20g 1 tbse light Dairy Soft

Salt & freshly ground black pepper.


First you heat the oil in a large saucepan over medium heat.

Add the reserved prawn heads and shells, and cook it while stirring for 4-5 minutes or until the shells are browned.

Add the onion, carrot, celery, garlic and bay leaf, and cook, stirring often, for 5 minutes or until the onion is soft.

Discard the prawn heads.

Add the water, wine, rice, tomato paste and saffron to the pan, and bring to the boil over medium-high heat.

Reduce heat to medium-low and simmer, uncovered, for 15 minutes or until the rice and vegetables are tender.

Set aside to cool for 10 minutes.

Transfer the mixture to a blender (shells included) and blend until very smooth.

Strain through a coarse sieve into a clean saucepan.

Stir in the extra water.

Taste and season with salt and pepper.

To make the garlic baguette, preheat grill on medium-high.

Combine the margarine or butter, garlic, salt and pepper in a small bowl.

Spread the mixture thinly over the baguette slices.

Place slices on a baking tray and cook under preheated grill for 2-3 minutes or until golden.

Meanwhile, bring bisque to a simmer over medium heat and add prawns, scallops and salmon pieces.

Cook, uncovered, for 3-4 minutes or until seafood is just cooked.

Ladle into serving bowls, sprinkle with the thyme leaves and serve immediately accompanied by the garlic baguette.

This Shrimp Bisque can serve 8 helpings.


 I know it took a long time to write this book – but as I promised – HERE IT IS!

For only  $14.99  you get over fifty recipes and other treats for the family.

Click here to get a sneak preview of this book:

Family Seafood Treats

SBI! Case Studies