Best Low Carb Cauliflower Shrimp Bisque

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This Cauliflower 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 calories a cup, version that Martha, Ina, and Emeril whip up. Spicy, savory, lingering flavors make this dish a fast family favorite. Especially if you are 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!

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 you are using full-fat cream.

START OUT WITH FRESH HIGH-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
• A 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

SHOP THESE MUST HAVES…ESPECIALLY THE SOUP BOWLS!

CAULIFLOWER SHRIMP SOUP VARIATIONS

The great thing about this 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

1. Rinse, peel, and devein shrimp.
2. Place shelled shrimp in a colander and shells in stovetop 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 the 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 the 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 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.

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 anything 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, Curry Crunchy Airfyer Chickpeas, Spicy Roasted Airfryer Chickpeas, 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

Elise

Savory, spicy, low carb, low fat Cauliflower Shrimp Bisque.

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Prep Time 1 hour hr

Cook Time 1 hour hr

Course dinner

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

  

1x2x3x

• 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!

Nutrition

Calories: 300kcal

Keyword bisque, cauliflower, chowder, low carb, shrimp, spicy

Tried this recipe?Let us know how it was!

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!

Mexican Chicken Soup…very hardy, spicy, and low carb!

Lemon Chicken Orzo Soup – One of my top 3 best-liked recipes! A perfect soup for summer or anytime.

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