Best 12 Shrimp And Asparagus Bisque Recipes

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Shrimp and asparagus bisque is a creamy, flavorful soup that combines the delicate taste of shrimp with the vibrant green of asparagus. It is a perfect dish for a special occasion or a hearty meal on a cold day. The bisque is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and impressive dish that will be sure to please your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS



Easy and Tasty Pasta with Shrimp and Asparagus image

I am completely addicted to this shrimp, asparagus, and pasta recipe. It is easy, yet elegant!

Provided by ILYTAT

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package penne pasta
1 pound cooked, ready-to-eat jumbo shrimp
½ cup olive oil
1 pound fresh asparagus, trimmed and cut into thirds
1 teaspoon red pepper flakes, or to taste
4 cloves garlic, finely chopped
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
  • Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 535 calories, Carbohydrate 58.3 g, Cholesterol 150.5 mg, Fat 21.7 g, Fiber 4.2 g, Protein 28.9 g, SaturatedFat 3.7 g, Sodium 252.4 mg, Sugar 4 g

SHRIMP BISQUE



Shrimp Bisque image

Provided by Ina Garten

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;

SHRIMP BISQUE



Shrimp Bisque image

A classic bisque is prepared by pureeing the shells with the soup. It creates an intense flavor and also acts as a thickening agent.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 pound large shrimp (about 20), peeled and deveined, shells reserved
1 tablespoon plus 1 teaspoon extra-virgin olive oil
9 shallots (8 ounces), chopped
1/2 bulb fennel (8 ounces), chopped
1 large carrot (6 ounces), chopped
2 tablespoons tomato paste
1/2 cup Cognac
6 cups water
2 teaspoons coarse salt
4 black peppercorns, plus freshly ground pepper
1 dried bay leaf
1 sprig flat-leaf parsley
1/4 cup plus 2 tablespoons evaporated milk
Chervil sprigs, for garnish

Steps:

  • Preheat oven to 375 degrees. Cut 9 shrimp in half lengthwise, and reserve for garnish. Arrange shrimp shells in a single layer on a parchment-lined baking sheet. Roast until completely dry and slightly browned, about 20 minutes.
  • Meanwhile, heat 2 teaspoons oil in a large pot over medium heat. Add remaining whole shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Transfer to a plate.
  • Reduce heat to medium-low. Add shallots, fennel, and carrot to pot. Cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes. Add shells, and cook for 2 minutes. Add tomato paste, and cook, stirring often, for 2 minutes. Add Cognac, and simmer until liquid has almost evaporated. Add the water, salt, peppercorns, bay leaf, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Uncover, and let cool to room temperature. Discard bay leaf.
  • Working in batches, puree soup and cooked shrimp in a blender until smooth. Strain each batch through a fine sieve into a large bowl, pressing liquid through with a rubber spatula. Return solids to blender to be pureed with next batch. Discard remaining solids after all soup has been pureed.
  • Transfer soup to a clean large pot, and place over low heat, stirring occasionally, until just warmed through. (Do not boil or soup will curdle.) Stir in evaporated milk.
  • Heat a medium saute pan over medium-high heat for 2 minutes. Add remaining 2 teaspoons oil. Add reserved raw shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Season with pepper. Divide soup among 6 bowls, and garnish each with 3 shrimp halves and a sprig of chervil. Serve immediately.

Nutrition Facts : Calories 229 g, Cholesterol 120 g, Fat 5 g, Fiber 2 g, Protein 18 g, SaturatedFat 1 g, Sodium 686 g

ASPARAGUS SHRIMP LINGUINE



Asparagus Shrimp Linguine image

My family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks quickly. -Ehnes Wannetta, Eagle Bend, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons olive oil
1 medium onion, chopped
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
4 wedges The Laughing Cow garlic and herb Swiss cheese
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 444 calories, Fat 16g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 685mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 38g protein. Diabetic Exchanges

SHRIMP AND ASPARAGUS BISQUE



Shrimp and Asparagus Bisque image

Make and share this Shrimp and Asparagus Bisque recipe from Food.com.

Provided by KHardee

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 lb raw shrimp (shell on)
1/2 lb asparagus
8 ounces condensed cream of chicken soup
8 ounces milk
2 red potatoes
5 tablespoons unsalted butter
1 tablespoon garlic
Tabasco sauce
1/8 cup dry sherry
8 ounces chicken stock

Steps:

  • Peel and devein shrimp (reserving shells).
  • Heat shrimp shells, garlic, butter, sherry, and stock in a saucepan and heat until boiling. Reduce heat and simmer for 5 to 8 minutes until liquid reduces.
  • Strain and set aside.
  • Cut raw shrimp into bite size pieces.
  • Cut tips off asparagus and reserve. Dice remaining asparagus and potatoes.
  • In a large saucepan; add soup, milk, shrimp, asparagus, potatoes, shrimp stock, and Tabasco to taste.
  • Simmer on medium low heat for 15 minutes.
  • Serve immediately and freeze remainder.

Nutrition Facts : Calories 420.8, Fat 21.9, SaturatedFat 11.8, Cholesterol 139.3, Sodium 585, Carbohydrate 30.4, Fiber 3, Sugar 3.3, Protein 20

SHRIMP BISQUE



Shrimp Bisque image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 appetizer servings (abo

Number Of Ingredients 19

1/2 cup unsalted butter, divided
1 Spanish onion, chopped (about 2 cups)
1 medium carrot, chopped
1 stalk celery, chopped
2 plum tomatoes, chopped
6 cups shrimp shells (about 10 ounces)
1/2 cup basmati rice
2 tablespoons tomato paste
1/2 cup, plus 2 tablespoons Cognac or brandy
6 parsley sprigs
6 fresh thyme sprigs
1 bay leaf
9 cups water
1 1/2 tablespoons kosher salt, plus as needed
1/2 cup heavy cream
4 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
Freshly ground black pepper
Serving suggestion: Herbed croutons

Steps:

  • Melt a 1/4 cup of the butter in a large soup pot over medium heat. Add the onion, carrot, celery, and tomato and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high. Add the shrimp shells and rice, and cook, stirring, until deep red in color, about 2 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes more. Remove the pot from the heat, pour in the 1/2 cup of the Cognac, return to a high heat and cook until almost dry, about 1 1/2 minutes.
  • Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen sting and add to the pot. Pour in the water and 1 1/2 tablespoons salt, and bring to a boil. Lower the heat and simmer, covered, for 30 minutes.
  • Remove from the heat and allow to cool. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Strain the puree through a fine sieve into a pot and discard the solids.
  • Heat the bisque over medium heat. Whisk in the remaining 1/4 cup butter, remaining 2 tablespoons Cognac, heavy cream, lemon juice, and cayenne into the soup and season with salt and pepper to taste. Divide among soup bowls, garnish with croutons, and serve immediately.
  • Difficulty: Easy

QUICK SHRIMP BISQUE



Quick Shrimp Bisque image

Categories     Soup/Stew     Milk/Cream     Blender     Rice     Tomato     Quick & Easy     Shrimp     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
1 3/4 cups bottled clam juice
3 tablespoons long-grain white rice
12 ounces cooked peeled deveined medium shrimp
3 tablespoons tomato paste
1/8 teaspoon (or more) cayenne pepper
1 1/4 cups half and half

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add clam juice and rice and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Mix in shrimp. Cover and simmer until shrimp are heated through, about 1 minute. Set aside 6 shrimp for garnish.
  • Working in batches, puree soup with remaining shrimp in blender until smooth. Return soup to same saucepan. Whisk in tomato paste and 1/8 teaspoon cayenne pepper. Gradually whisk in half and half. Bring soup to a simmer. Season soup to taste with salt and pepper.
  • Ladle soup into bowls. Garnish with reserved shrimp. Sprinkle with additional cayenne pepper, if desired, and serve.

SPAGHETTI WITH SHRIMP AND ASPARAGUS



Spaghetti With Shrimp And Asparagus image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 pound shrimp, medium size
Coarse salt
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
2 cups canned Italian plum tomatoes, chopped
1 teaspoon fresh thyme leaves
Freshly ground pepper to taste
1/2 teaspoon hot pepper flakes
1 pound asparagus
1 pound spaghetti
2 tablespoons chopped Italian parsley

Steps:

  • Peel the shrimp, cover them with heavily salted cold water and soak for at least 30 minutes.
  • In a skillet, soften the onion and the garlic in the olive oil. Add the tomatoes, thyme, pepper and pepper flakes and simmer gently, covered, for 15 minutes. If the sauce gets too thick, add a little water.
  • Slice the asparagus on the bias into two-inch pieces. Place in a steamer and steam until bright green but al dente.
  • Meanwhile, bring six quarts salted water to boil and cook the spaghetti until al dente.
  • When the spaghetti is nearly done, drain and rinse the shrimp. Add them to the sauce and cook for two minutes. Add the asparagus and cook a further one minute. Drain the spaghetti and place in a heated serving bowl. Top with the sauce and the parsley and serve.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 7 grams, Carbohydrate 97 grams, Fat 10 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1055 milligrams, Sugar 8 grams, TransFat 0 grams

RED PEPPER SHRIMP BISQUE



Red Pepper Shrimp Bisque image

We cook this up in no time for a rich lunch or as a luxurious first course for a steak and salad dinner. -Stephanie Buttars, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 cup chicken broth
1 jar (7 ounces) roasted sweet red peppers, drained
1/2 teaspoon sugar
1/2 teaspoon paprika
1 cup coarsely chopped cooked shrimp (6 ounces)
1/2 cup heavy whipping cream
1/4 cup grated Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce

Steps:

  • In a small saucepan, bring broth and roasted peppers to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat and cool slightly. , Transfer to a blender; cover and process until pureed. Return to the saucepan. Add sugar and paprika; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the shrimp, cream, 2 tablespoons cheese, salt, pepper and hot pepper sauce. Cook and stir for 2 minutes or until heated through. Garnish with remaining cheese.

Nutrition Facts :

ASPARAGUS SOUP WITH SHRIMP



Asparagus Soup With Shrimp image

Provided by Moira Hodgson

Categories     quick, project, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

3 pounds asparagus
2 tablespoons unsalted butter
1 tablespoon olive oil
3 leeks, sliced
2 shallots, minced
1 pound small shrimp
Juice of 1/2 lemon
3 cups chicken stock
2 cups water
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped fresh basil leaves

Steps:

  • Cut the tough stalk ends off the asparagus and discard them. Cut the asparagus into one-inch pieces.
  • In a heavy saucepan, melt the butter with the oil and cook the leeks and shallots until they are soft. Add shrimp, in their shells, and cook until they are pink but still juicy (do not overcook them). Remove the shrimp with a slotted spoon, cool, peel and devein them. Sprinkle with lemon juice and set the shrimp aside.
  • Add the chicken stock and water with the asparagus and simmer it for 15 minutes or until it is tender. Puree the mixture in a blender and return it to the saucepan. Season to taste with salt and pepper and heat through over moderate heat.
  • In a separate pan, warm the shrimp. Pour soup into six bowls and add shrimp to each serving and sprinkle with basil leaves. Serve hot.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1349 milligrams, Sugar 10 grams, TransFat 0 grams

ASPARAGUS BISQUE



Asparagus Bisque image

Make and share this Asparagus Bisque recipe from Food.com.

Provided by Shahana

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

20 ounces asparagus spears
3 1/2 cups chicken stock
1 onion, quartered
2 tablespoons lemon juice
2 teaspoons curry powder (to taste)
1 dash pepper

Steps:

  • Thaw the asparagus.
  • Combine all ingredients in saucepan.
  • Bring to a boil; simmer covered 8 - 12 minutes or until asparagus is tender.
  • Process with blender until smooth.
  • Pour into bowl.
  • Serve hot or cover and chill at least 4 hours.

Nutrition Facts : Calories 82.4, Fat 2, SaturatedFat 0.5, Cholesterol 4.2, Sodium 214.4, Carbohydrate 11.5, Fiber 2.4, Sugar 4.4, Protein 6.1

ROASTED RED BELL PEPPER BISQUE WITH SHRIMP AND ROMANO CHEESE



Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese image

Categories     Soup/Stew     Cheese     Dairy     Pepper     Shellfish     Saut��     Lunch     Shrimp     Spring     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

5 large red bell peppers
3 1/2 cups chicken stock or canned low-salt chicken broth
1 teaspoon paprika
1 teaspoon sugar
3/4 cup whipping cream
1/2 cup grated pecorino Romano cheese
Hot pepper sauce
1 tablespoon olive oil
16 large uncooked shrimp, peeled, deveined, coarsely chopped
3 tablespoons thinly sliced fresh basil

Steps:

  • Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside. Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.
  • Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Divide shrimp mixture among 4 bowls.
  • Rewarm soup; ladle around shrimp mixture. Sprinkle basil over and serve.

Tips:

  • Use fresh ingredients: Fresh shrimp and asparagus will give your bisque the best flavor. Look for shrimp that are firm and translucent, and asparagus that is bright green and crisp.
  • Don't overcook the shrimp: Shrimp cook quickly, so be careful not to overcook them. Overcooked shrimp will become tough and rubbery.
  • Use a good quality white wine: The white wine you use in your bisque will add flavor and depth. Choose a dry white wine that you enjoy drinking.
  • Don't be afraid to experiment: There are many ways to make shrimp and asparagus bisque. Feel free to experiment with different ingredients and flavors to find a recipe that you love.
  • Serve with crusty bread or crackers: Shrimp and asparagus bisque is a delicious soup to serve with crusty bread or crackers. This will help to soak up the flavorful broth.

Conclusion:

Shrimp and asparagus bisque is a delicious and easy-to-make soup that is perfect for a special occasion or a weeknight meal. With its creamy texture, fresh flavors, and beautiful presentation, this soup is sure to impress your guests. So next time you're looking for a delicious and elegant soup to serve, give shrimp and asparagus bisque a try. You won't be disappointed.

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