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1 pound shrimp (see note below) 3 cups water 5 tablespoons butter (divided) 2 scallions (chopped) 1/3 cup celery (diced) 1/4 diced scotch bonnet pepper 1/4 cup all purpose flour 2 cups tomato soup 1/2 cup coconut milk 1/4 teaspoon curry powder (I used a Madras blend) pinch of salt (the tomato soup will already have salt) pinch of black pepper

Notes: I used shrimp with both the shell and heads on as I needed those parts for making the stock for the bisque. With the scotch bonnet pepper, remember that most of the heat is within the seeds and white membrane surrounding the seeds. Don’t use this area if you want flavor, with a little heat only. Do try to get a good tomato soup and not the cheap canned stuff. I find that type of tomato soup has a sort of metallic taste and is just terrible.

The first step in making this tasty shrimp bisque, is to clean the shrimp and use the heads + shell to make a stock. If you purchased already peeled/deveined shrimp, you may have to use a seafood stock instead. I gave the shrimp a good wash before cleaning as I knew I would be using the shell and heads in the stock. After cleaning the shrimp I heated 2 tablespoons of butter in a deep pan and added the heads and shell of the shrimp on medium heat. You’ll notice that it will change color to a sort of pink/orange color (about 3 minutes). This is when you add the water, bring to a boil and reduce to a gentle simmer. Allow that to simmer for 20 minutes.


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