Cauliflower Shrimp Bisque

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This Califlower Shrimp Bisque recipe couldn’t have turned out better if Ina herself had made it. It’s healthy and easier to make compared to the full on fat, 500 calorie a cup, version that Martha, Ina and Emeril make. Spicy, savory, lingering flavors make this dish a fast family favorite. Especially if your after a great low calorie, low carb, gluten free healthy meal.

Don’t get me wrong…I’ve love, love, love the original versions with sherry, full cream, lots of butter, etc, etc…but my waist and arteries don’t need to be assaulted at my age!

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overhead of Cauliflower Shrimp Bisque in a white bowl on a tan woven place mat

What is Bisque?

Bisque is basically a blended creamed soup with tiny bits of delicious veggies and usually seafood. It often has some form of alcohol like brandy or sherry or both added to give that extra special depth of richness. You could absolutely use brandy in this, I would just go light at first unless your using full fat cream.

close side view of seasoned shrimp in a cauliflower shrimp bisque in a white bowl with parsley
Print Recipe

Start Out With Fresh, Quality Ingredients

  • Fresh wild caught raw gulf shrimp…yum! Shell it yourself, less hands on your food is always best! Note: you can replace the shrimp with crab or lobster if you really want to go crazy😉
  • Fresh veggies – cauliflower, carrots, onion, celery, garlic, jalapeno
  • Good quality oil – I use Olive Oil most of the time
  • Fish broth – you can use chicken broth or water instead when boiling your shells. If you use water you might want to add some celery, carrots and onion bits and ends when making the broth.
  • Tomato paste
  • Seasonings – garlic & onion powder, white & black pepper, Cajun Seasoning, sea salt (to taste)
  • 2% milk

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Cauliflower Shrimp Soup Variations

The great thing about the soup base is it’s naturally low carb and so versatile.

Make It Low Carb/Keto – Replace the 2% milk I used above with either full fat coconut milk or heavy cream. Add some cheese to make it really fat friendly Keto.

Make it Vegetarian and Vegan – Omit the shrimp, fish broth and milk. To make it creamy use coconut milk instead of milk. Replace the fish broth with veggie broth or water. Add some corn, beans, potatoes, tomatoes, broccoli, any combo of veggies!

Make it Inexpensive – Replace the shrimp with chicken, meatballs or beans.

How To Make Cauliflower Shrimp Bisque

3 picture collage making shrimp bisque broth
3 picture collage making sauted veggies for cauliflower shrimp bisque
  1. Rinse, peel and devain shrimp.
  2. Place shelled shrimp in a colander and shells in stove top heavy bottom deep pan. Add 3 bay leaves and 32 oz. fish stock, chicken stock, or water.
  3. Bring stock to a boil then let it simmer for about an hour. For extra flavor add ends and remnants of cut up veggies to stock while simmering.
  4. Cut up celery, carrots, garlic, onion and jalapeno.
  5. Heat 2 tablespoons of olive oil in a large Dutch Oven. Add cut veggies to oil and saute until just soft. Add tomato paste and Cajun seasoning. Stir to coat.
  6. Strain simmered broth through a strainer into the veggie mixture. Stir, bring to a boil then reduce heat to simmer. Let mixture cook until veggies are soft (about 30 minutes).
  7. Once veggies are soft, add the rest of the seasonings. Use an emulsion blender to blend mixture together making it into a sauce like texture.
  8. Add milk or cream, stir and let heat back up to just a boil. Be careful not to over boil…that turns into a big ol’ mess!
  9. Turn heat down to about low medium. Add 3/4 of the raw shrimp to the hot mixture. Cover and let shrimp cook for about 10 minutes.
  10. Let mixture cool slightly before using the emulsion blender again. This time make sure shrimp is chopped up in fine pieces.
  11. Last step! You can either add in the remaining whole raw shrimps back to the mixture and cook until they are just pink…Or you can saute the remaining shrimps in a small skillet with a little oil and Cajun seasonings sprinkled on.
3 picture collage blending soup with shrimp

Helpful Hints

Can you make this ahead of time?

Absolutely! In fact I personally think it’s better the next day! A lot of soups, chowders, chilis and bisques are better the next day or the third day.

Can you freeze this bisque?

I definitely think you could…if there is any thing left to freeze!

What would be really good to serve with this Cauliflower Shrimp Bisque?

A nice green salad topped with olives, capers, red onions, garbanzo beans, strips of salami, topped off with a few crunchy croutons and my homemade Dijon Italian Dressing. And of course some fresh, crunchy french bread loaded with garlic butter…Oh My Oh My…I want!

Cauliflower Shrimp Bisque with seasoned shrimp and parsley on top in a white bowl with buttered bread

Cauliflower Shrimp Bisque

Savory, spicy, low carb, low fat Cauliflower Shrimp Bisque.
Course dinner
Cuisine American
Keyword bisque, cauliflower, chowder, low carb, shrimp, spicy
Prep Time 1 hour
Cook Time 1 hour
Servings 6
Calories 300kcal
Author Elise
Cost 20

Ingredients

  • 1.5 pound fresh wild caught shrimp with shells on
  • 2 carrots peeled and chopped
  • 1 onion peeled and chopped
  • 3 garlic big cloves peeled and chopped
  • 1 cauliflower, small cored and separated
  • 1 jalapeno, med seeded and chopped
  • 2 celery stalks chopped
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp Cajun seasoning
  • 1/2 tsp white pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 32 oz fish, chicken stock or water
  • 2 cups 2% milk or cream
  • 3 bay leaves

Instructions

  • Rinse, peel and devain shrimp. Place shelled shrimp in a colander and shells in stove top heavy bottom deep pan.
  • Add 3 bay leaves and 32 oz. fish stock, chicken stock, or water. Bring stock to a boil then let it simmer for about an hour. For extra flavor add ends and remnants of cut up veggies to stock while simmering.
  • Cut up celery, carrots, garlic, onion and jalapeno.
  • .Heat 2 tablespoons of olive oil in a large Dutch Oven. Add cut veggies to oil and saute until just soft.
  • Add tomato paste and Cajun seasoning. Stir to coat.
  • Strain simmered broth through a strainer into the veggie mixture. Stir, bring to a boil then reduce heat to simmer.
  • Let mixture cook until veggies are soft (about 30 minutes).Once veggies are soft, add the rest of the seasonings.
  • Use an emulsion blender to blend mixture together making it into a sauce like texture. Add milk or cream, stir and let heat back up to just a boil. Be careful not to over boil…that turns into a big ol' mess!
  • Turn heat down to about low medium. Add 3/4 of the raw shrimp to the hot mixture. Cover and let shrimp cook for about 10 minutes.
  • Let mixture cool slightly before using the emulsion blender again. This time make sure shrimp is chopped up in fine pieces.
  • You can either add in the remaining whole raw shrimps back to the mixture and cook until they are just pink…Or you can saute the remaining shrimps in a small skillet with a little oil and Cajun seasonings sprinkled on.
  • Enjoy!

Not in the Mood for Bisque? Try These Wonderful Alternatives👇

Southern Style Chicken, Shrimp, Sausage Gumbo – Light, rich, savory broth full of chunks of wonderfulness!

Bacon Tomato Soup – rich and satisfying Low Carb-Keto friendly

Seafood Chowder – Light, rich, creamy full of fresh seafood!

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