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Easy Shrimp Bisque

By Paula Deen


Featured in:

Paula Deen's Southern Cooking Bible

Difficulty: Easy

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 4


  • ½ pound cooked shrimp, peeled and chopped
  • 1 (10¾-ounce) can condensed cream of celery soup
  • 2 cups half-and-half
  • ½ cup whole milk
  • 2 tablespoons dry sherry
  • 2 teaspoons tomato paste
  • 1 teaspoon paprika
  • salt
  • black pepper
  • 2 tablespoons chopped fresh parsley, for garnish


In a blender (in batches if necessary), puree the shrimp, soup, half-and-half, milk, sherry, tomato paste, and paprika. Pour into a medium saucepan and warm gently over medium-low heat, stirring often until the bisque is heated through. Season to taste with salt and black pepper. Serve garnished with the parsley.