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Shrimp And Oyster Bisque


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  • 2 cups shucked oysters
  • 2 cups shelled raw shrimp
  • 4 cups milk
  • 1 cup whipping cream
  • 1/2 cup minced celery
  • 3 tablespoons finely-minced shallots
  • 1 tablespoon minced parsley
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour


Servings 12


Step 1

Finely chop the oysters, reserving liquid. Chop the shrimp but set aside 3 each serving for garnish.

Place the oysters, liquid and shrimp in a heavy soup pot. Add the milk, cream, celery, shallots, parsley. Simmer for 30 minutes. Cool slightly. Puree in food processor, season to taste.

Melt the butter in a small saucepan, stir in the flour and cook for a few minutes. Stir a little of the bisque into the roux then stir the roux into the bisque pot. Return to heat and stir until slightly thickened. Garnish each serving with 3 shrimp and some chopped parsley.

This recipe yields 12 servings. Recipe can be halved for 6.

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