Easy Shrimp Bisque for Christmas Eve

In our family, Christmas Eve is all of us together with warm soup, sweet desserts and presents (a few

anyway). This rich soup fits right in, and it’s less than 30 mins in the kitchen – more time for presents!


Shrimp Bisque


2 cups water

2 tsp. seafood seasoning (I use Old Bay)

4 stalks of finely chopped celery

16 ounces fresh or frozen medium shrimp in shells, thawed

12 oz. can evaporated milk

1 cup milk

1 tsp. black pepper

2 tbsp. all purpose flour

2 tsp. anchovy paste OR 2 anchovies, finely chopped



In a 4-quart Dutch oven combine the water, seafood seasoning, shrimp, andUoZrlAbpkJl9W-SiGyyEGdvvPT_ut0vnq_sFLogJ-I0w958-h719-no-150x150

celery. Cook, uncovered, over medium-high heat for 6 to 8 minutes or until

shrimp shells turn pink and shrimp are opaque.


Carefully remove shrimp with slotted spoon or tongs, shells may break or

begin to fall apart. Be sure to remove all shell pieces. Set shrimp aside on

paper towels to cool.


In a medium bowl whisk together evaporated milk, milk, flour, black pepper

and anchovy paste; stir into liquid in Dutch oven. Cook, uncovered, over

medium heat for 10 minutes, stirring occasionally.



Meanwhile, peel shrimp. Chop about 2/3 of the shrimp into small chunks. Add

chopped shrimp to soup. Cook for 1 to 2 minutes or until heated through. Ladle

into bowls. Top with remaining shrimp.


Experiment with this recipe to make it your family’s own tradition. Here’s a few

things to try.


Add melted butter to make it a bit richer

Add more black pepper to add a kick

Add scallops

What did you try? How did you like it?pccQz9rE5dK8WMpRJlAnaRDYivSRJkWy4M7wmJ6q7Agw958-h719-no-150x150

What are your family traditions on Christmas Eve?

Merry Christmas!


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