Asiago Shrimp Bisque

Go ahead and “Slap Yo Mama” cause this is so darn good I don’t have the words!


This recipe was adapted from one of my new favorite cooking blogs How Sweet Eats.  



  • 2 pounds shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 3 leeks
  • salt and pepper to taste
  • 2 cloves garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup white wine
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 1 cup half & half
  • 1 cup heavy cream
  • 6 cups chicken stock
  • 1/2 cup tomato paste
  • 12 ounces asiago cheese, freshly grated
  • bread bowls or crusty bread
  • fresh parsley to garnish


Tear off the dark green tops of the leeks.  Slice off the ends so that you are left with the white and a bit of the light green.  Cut these in half and then slice them uup.


Heat a large pot over medium-high heat and add olive oil.  Add in the leeks and a sprinkling of salt and pepper. Cook for about 5 minutes.


I sliced my shrimp in half because they were quite large and then sliced and diced my garlic.


Add the shrimp, garlic and crushed red pepper flakes to the pot.  Stir. Cook for about 5 minutes, until shrimp is pink.


Add the white wine and stir.  Cook this for another 5 minutes.


Transfer the shrimp and leek mixture to a food processor.


You want to just slightly chop this so don’t hold down the button.  Just touch the “pulse” button a few times.  Set this aside.


Reduce heat under your pot to medium and add your butter.  Once butter is melted, add in flour.


Stir and cook this until a nice golden roux is made.  Add the half & half and heavy cream to this, mixing well. Stir and cook this for about 4 minutes until slightly thick.


Stir in the stock and tomato paste until well mixed.


Add in the cheese and stir this until cheese is completely melted.  Add back the shrimp and leek mixture. Reduce the heat to low and cook, stir occasionally, for about 10 minutes.


I found these wonderful bread bowls at Wal Mart in the bakery section and all I had to do was bake this in a 350 degree oven for 12 minutes then cut the hole and hollow it out a bit.  Nice and crusty on the outside and warm and chewy on the inside.  You will not be disappointed!


7 thoughts on “Asiago Shrimp Bisque

  1. Oh my, these really look amazing. Great presentation with the bread bowls! I’d love to try making a bisque, love seafood. Going to pin this for my dream future. I might skip the bread bowls, but get some crusty bread (or make some?) instead 🙂

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