Soups & Stews > Bisques > Seafood Bisques > Shrimp Bisque Recipe

Classic Creamy Shrimp Bisque

Indulge in a rich and velvety smooth shrimp bisque, perfect as a starter or a comforting meal. This recipe guides you through each step, ensuring a flavorful and satisfying culinary experience. It is enhanced with aromatic vegetables, simmered in a creamy broth, and finished with a touch of sherry for a delightful depth of flavor.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 1 lb Shrimp (peeled and deveined)
  • 4 tbsp Butter
  • 1 Onion (chopped)
  • 2 stalks Celery (chopped)
  • 1 Carrot (chopped)
  • 2 cloves Garlic (minced)
  • 2 tbsp Tomato Paste
  • 1/4 cup Dry Sherry
  • 6 cups Shrimp Stock (or fish stock)
  • 1 cup Heavy Cream
  • 1 Bay Leaf
  • 1/2 tsp Thyme (fresh or dried)
  • to taste Salt
  • to taste Black Pepper
  • 2 tbsp Fresh Parsley (chopped, for garnish)

Preparing the Shrimp

Begin by peeling and deveining the shrimp. Reserve the shells for making the shrimp stock, as they add a rich, briny flavor to the bisque.

Making the Shrimp Stock (Optional, but Recommended)

In a large pot, melt 2 tablespoons of butter. Add the shrimp shells, onion trimmings, celery ends, and carrot peels. Sauté for 5-7 minutes until slightly browned. Add 6 cups of water, bring to a boil, then reduce heat and simmer for 30 minutes. Strain the stock and set aside.

Sautéing the Vegetables

In the same pot (or a large soup pot), melt the remaining 2 tablespoons of butter. Add the chopped onion, celery, and carrot. Sauté for 8-10 minutes until the vegetables are softened and slightly caramelized. Add the minced garlic and cook for another minute until fragrant.

Adding Tomato Paste and Sherry

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize and deepen in flavor. Deglaze the pot with dry sherry, scraping up any browned bits from the bottom of the pot.

Simmering the Bisque

Pour in the shrimp stock (or fish stock) and add the bay leaf and thyme. Bring to a simmer, then reduce heat and cook for 20 minutes to allow the flavors to meld together.

Adding the Shrimp

Add the peeled and deveined shrimp to the pot and cook for 3-5 minutes, or until they are pink and cooked through. Be careful not to overcook the shrimp, as they can become tough.

Blending the Bisque

Remove the bay leaf. Using an immersion blender, carefully blend the bisque until smooth. Alternatively, you can transfer the bisque to a regular blender in batches, being cautious as hot liquids can expand and cause splattering. If using a regular blender, vent the lid slightly to allow steam to escape.

Finishing Touches

Stir in the heavy cream and season with salt and black pepper to taste. Heat gently, but do not boil. Adjust seasonings as needed.

Serving

Ladle the creamy shrimp bisque into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or croutons.

Nutrition Facts Estimated per 100g of product

Calories: 80kcal, Protein: 6g, Fat: 5g, Carbohydrates: 3g. Please note that these values are approximate and may vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

This recipe contains seafood. Individuals with shellfish allergies should avoid consuming it. For a lower-fat option, consider using half-and-half instead of heavy cream, but be aware that this might affect the richness of the bisque.

← Classic Crab Bisque Classic Creamy Tomato Bisque →

FAQ

  • Can I use frozen shrimp for this recipe?

    Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before adding them to the bisque.
  • Can I make this bisque ahead of time?

    Yes, you can make the bisque ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
  • What can I substitute for sherry?

    If you don't have sherry, you can substitute it with dry white wine or omit it altogether. The sherry adds a subtle depth of flavor, but the bisque will still be delicious without it.
  • Is it possible to make a dairy-free version of this bisque?

    Yes, you can substitute the heavy cream with coconut cream or a plant-based cream alternative. The taste will be slightly different, but it will still be creamy and delicious.