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Creamy Shrimp Bisque

So rich and delicious, you won’t miss the cream.
Servings 4 Bowls or Cups


  • Blender or Food Processor
  • Sauté Pan or Heavy Frying Pan


  • 1 ½ cups cashews raw
  • 1 ½ cups water
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 2 cups fish or vegetable stocks
  • 1 ½ lbs medium raw domestic shrimp peeled and deveined
  • ½ tsp salt
  • tsp cayenne pepper
  • cup sweet sherry


  • In a blender or food processor, puree the cashews and water until smooth and creamy. Set aside. 
  • In a heavy, dry pan, sauté the onion, carrot, and celery over medium heat until the carrot is tender. If the ingredients begin to stick, add water, 2 tablespoons at a time.
  • Add the stock, shrimp, salt, and cayenne pepper to the pan, and heat until the shrimp are pink and cooked through.
  • Pour the entire mixture into a blender or food processor and puree with the cashew cream until smooth.
  • Poor the mixture back in the pan, add the sherry, and heat through.