Smoked Shrimp Bisque is amazing, even though it’s not a traditional bisque.
I have made both traditional and not traditional, and prefer this way muuuuch more.
Typically for a bisque, the veggies and shrimp shells are boiled together to make a broth, then discarded and only the broth is in the soup.
Here I blend it all up together, that way all the veggie flavor and nutrition stays with the soup 🙂
Another thing that makes this soup unique and extra flavorful is smoking the shrimp.
How to Make Smoked Shrimp Bisque
Put two pounds of jumbo shrimp, still in the shell, in a cast iron skillet or foil pan.
Then add two 14 ounce cans of either chicken broth or seafood broth.
I went with the chicken broth because my store did not have seafood stock.
If I am breaking all the rules here, might as well not fret about the broth, right?!
Place this in a smoker set to 225 degrees for 1 to 1 1/2 hours.
Ohhhhh, just look at the steam and smoke coming from these gorgeous shrimp!
Let them cool and then peel them.
But make sure to save the broth for the soup.
The shrimp is really the only part of this dish that gets smoked.
The rest is made inside in a large soup pot over medium heat.
Chop two onions, three carrots, and three stalks of celery to start.
Add olive oil to the soup pot and then your veggies along with kosher salt and pepper.
This will cook about 12 minutes, stirring a few times.
While the veggies cook, set out the other ingredients so they are ready to add when you are.
We have fresh thyme leaves, Old Bay, Tabasco sauce, heavy cream, Worcestershire, and white wine.
Sherry wine would be even better, but using what I have here.
Old Bay seasoning is one of those magical ingredients that adds SO much flavor and makes everything perfectly seasoned every time 🙂
Add in garlic, Old Bay, the reserved chicken broth that smoked with the shrimp.
Then the Tabasco, Worcestershire, thyme, and wine.
Bring to a boil and that simmer for about 10 minutes.
Next use an immersion blender and blend the soup until smooth.
Finally, once the soup is blended and smooth, add some heavy cream.
And the chopped, cooked shrimp from earlier.
I chopped my shrimp pretty small, but if you like bigger shrimp just chop them any size that you prefer.
Let this simmer for 5 to 10 more minutes and taste for seasoning.
Add more kosher salt, pepper, Old Bay, and/or hot sauce if needed.
Serve Smoked Shrimp Bisque with more fresh thyme and toasted bread if desired.
My new cookbook is now available on Amazon, click below to order today!
If you like Smoked Shrimp Bisque, you might also like…
Smoked Shrimp Bisque
Smoked Shrimp Bisque isn't your traditional bisque, but it sure is full of flavor and can be made on any smoker or Traeger grill/ smoker
- 2 pounds jumbo shrimp (shells on)
- 2 14 oz cans seafood broth or chicken broth
- 1 Tbsp olive oil
- 2 onions diced
- 3 carrots diced
- 3 celery stalks diced
- kosher salt, pepper
- 5 cloves garlic minced
- 1 1/2 Tbsps fresh thyme leaves
- 1 1/2 Tbsps Old Bay seasoning
- 1 Tbsp Worcestershire sauce
- 8 to 12 dashes Tabasco sauce
- 1 cup white wine or Sherry wine
- 1 pint heavy cream
Put the shrimp in a cast iron skillet or foil pan. Add the chicken broth to the pan and put on the smoker set to 225 degrees for 1 to 1 1/2 hours. Remove the shrimp and once cool, peel the shells off and cut the shrimp into smaller pieces and set both the broth and shrimp aside.
Set a soup pot over medium heat and add the olive oil. Once hot add the diced onions, carrots, celery, kosher salt, and pepper. Cook 12 to 14 minutes, stirring occasionally.
Add the garlic to the pot and cook 1 minute. Then add the fresh thyme, Old Bay, Worcestershire sauce, Tabasco sauce, wine, and the reserved chicken broth from earlier. Bring to a boil and reduce heat to simmer for 10 minutes.
Using an immersion blender, blend the soup until smooth in the pot.
Note: If you do not have an immersion blender this can be done in small batches in a blender or food processor. Very important to let it cool before putting the lid on, hot liquid can cause the lid to explode off.
Add the heavy cream and cooked shrimp, bring back to a boil. Reduce the heat and simmer 5 to 10 more minutes. Taste for seasoning, add more kosher salt, pepper, Old Bay, and/or Tabasco if needed.
Serve with more thyme leaves over top if desired.