Shrimp + Bacon Bisque is a creamy, light soup that’s all about comfort food!
I love a good soup. Ever since I worked at Brio I’ve been obsessed with bisque. The lobster bisque there is insane. Super creamy and rich, lots of lobster flavor…YUM! This soup is a much lighter version of the bisque you’re probably imagining in your head. It is creamy, but not super thick, which I kind of love when it’s still a bit hot around these parts.
I wasn’t dipping into anchovies for this soup, but you can totally go there if you like. The bacon gives a great salty element and pairs great with the sweet shrimp. I sauteed my shrimp and bacon together towards the end of the bacon cooking. I’d recommend removing the bacon from the pan first so the liquid the shrimp gives off as it cooks doesn’t keep the bacon from getting extra crispy. And I totally grated the carrot with my microplane so it sort of disappeared into the soup. If you don’t mind your veggies a little chunkier, you can dice them instead.
If you’re just dipping into all this Bacon Month stuff, I’ll be sharing a bacon-centric recipe every Tuesday and Saturday in August with some of my blogger friends. So break oven the cast iron skillet or baking sheet and let the crispy, piggy goodness flow! OH!! And don’t forget to enter the Bacon Month Giveaway.
- 4 strips uncooked bacon, diced
- 12 ounces raw medium-sized shrimp, peeled and deveined
- 2 tablespoons flour
- 1 teaspoon Old Bay seasoning
- 2 cups milk
- 12 ounces evaporated milk
- 1 cup water
- 1 medium carrot, finely grated
- Parsley, dried or fresh (chopped), for garnish
- Place a dutch oven over medium-high heat. Cook bacon until browned and crispy. Remove to a paper towel lined plate to drain.
- Add the shrimp to the dutch oven and cook it in the bacon fat, until pink all the way through, about 2 to 3 minutes per side. Remove to a cutting board.
- Drain all but 2 tablespoons of bacon fat from the pot. (If there is not enough fat in the pot, add a little unsalted butter to make 2 tablespoons of fat total.)
- Stir together the flour and Old Bay seasoning. Add flour mixture to the pot and whisk together. Cook for 1 minute.
- Pour evaporated milk into the pot, whisking constantly to avoid lumps. Whisk in milk, water, and carrots. Reduce heat to medium, and cook for 7 to 10 minutes, or until the soup begins to thicken.
- Chop up about ¾ the shrimp. Add the chopped shrimp and almost all of the bacon to the soup, stir to combine. Cook for 1 to 2 more minutes.
- Portion soup into 4 bowls. Distribute the whole shrimp between the bowls, placing it in the middle of the soup. Top the soup with the remaining bacon and a sprinkle of parsley. Serve warm.