The Tomato Shrimp Bisque (Camp Cooking)

Who doesn’t love tomato and shrimp bisque? Unlike a traditional bisque, I skipped the milk—partly because I didn’t have any, but also because I wanted to avoid the extra dairy. Instead, I added a little more water, spices, and a bouillon cube to deepen the flavor. Because of that, the bisque turned out more red than the usual orange color you’d expect from a classic bisque.

I added garlic and onions, along with extra vegetables like peas and carrots. A little olive oil, Worcestershire sauce, hot sauce, pepper, and a few other spices helped round out the flavor. I also did something a bit unconventional and added noodles. It actually worked really well.

In the end, it became something of a cross between a bisque and a light shrimp chili—still brothy and simple, but with a bit more substance. It is something good on cold winter nights. 

It’s very easy to make. Just add everything to a pot, bring it to a boil, then reduce it to a simmer. Stir occasionally until the shrimp are fully cooked, the vegetables are tender, and the flavors develop the depth you want.

One thing you realize when you start cooking more is that many dishes begin with a base. From there, you can adjust and experiment however you like. Once you understand the base of a dish, you can start changing it and making it your own.