Shrimp Bisque Recipe from Pujo Street Café

Dive into a bowl of beautiful shrimp bisque.

Shrimp Bisque recipe from Pujo St. Cafe in Lake Charles Louisiana

Try this shrimp bisque recipe from Pujo St. Cafe in Lake Charles, Louisiana.

From Pujo St. Café in Lake Charles, add this delicious shrimp bisque recipe to any of your meals to add a flare of Louisiana. This recipe is brought to you by Louisiana Kitchen and Culture Magazine.


  • 1 (32-ounce) box seafood broth 
  • 2 cups water 
  • 2 pounds large headless shrimp 
  • 4 cups shrimp broth 
  • ½ stick butter 
  • 1 red bell pepper, chopped 
  • 1 yellow bell pepper, chopped 
  • 1 large shallot, chopped 
  • 3 garlic cloves, minced 
  • ⅔ cup all-purpose flour 
  • ¼ cup brandy 
  • 1 quart heavy cream 
  • 1 quart half-and-half 
  • salt, pepper, and hot sauce 
  • 4 green onions, sliced 

Method of Preparation:

Combine seafood broth and water in a saucepan over medium-high heat. Bring to a low boil; reduce heat to medium-low and keep at a simmer. Peel shrimp, keeping tails intact; devein if desired and set shrimp meat aside. Place shrimp shells in simmering broth and cook 20 minutes, stirring often. Strain well through a fine mesh wire strainer, pressing against shells with back of a spoon to release any trapped liquid; discard shells.

Rinse saucepan. Return broth and bring to a simmer over medium-high heat. Add peeled shrimp; simmer two to three minutes or until shrimp turn pink and are fully cooked. Remove with a slotted spoon. Simmer until liquid has reduced to two cups; remove from heat and set aside. Chop shrimp into bite-sized pieces, if desired; set aside.

Melt butter in a Dutch oven over medium heat. Add red bell pepper, yellow bell pepper, shallots, and garlic; sauté five minutes. Evenly sprinkle flour over top of vegetables; stir well, breaking up any flour clumps. Cook roux three minutes. Add brandy; stir well. Slowly add broth, stirring well after each half-cup addition.

Add heavy cream and half-and-half; stir well. Bring to a low-boil; reduce heat to low and simmer until thick, about 35 minutes, stirring occasionally. Taste; adjust seasoning with salt, pepper, and hot sauce. Add cooked shrimp; simmer just until hot. Serve garnished with sliced green onions. Makes about 10 cups.

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