Creamy Shrimp Bisque
This recipe involves making a flavorful stock from the shrimp shells for a deep, authentic flavor.
Prep time: 20 mins
Cook time: 40-50 mins
Servings: 4-6
Ingredients:
For the Shrimp Stock:
• 1 lb large shrimp (peeled and deveined, reserve the shells and tails)
• 1 Tbsp olive oil or butter
• 1/2 medium onion, roughly chopped
• 1 celery stalk, roughly chopped
• 1 carrot, roughly chopped
• 2 cloves garlic, smashed
• 1/2 cup dry white wine (or extra chicken/fish stock)
• 4 cups chicken, fish, or vegetable stock
• 1 bay leaf
• 1/4 tsp black peppercorns
For the Bisque:
• 3 Tbsp butter
• 1/2 medium onion, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 Tbsp tomato paste
• 1/2 tsp smoked paprika
• Pinch of cayenne pepper (optional, for heat)
• 1/4 cup dry sherry (or brandy/cognac – optional)
• 2 cups heavy cream (or half-and-half for a lighter bisque)
• Salt and black pepper to taste
• Reserved shrimp meat, chopped (reserving some whole for garnish)
For Garnish and Serving:
• Fresh chives, chopped
• Crusty bread (like a baguette or sourdough), sliced
Instructions:
1. Make the Shrimp Stock:
• In a large pot, heat 1 Tbsp oil or butter over medium-high heat. Add the reserved shrimp shells and cook for 3-5 minutes until they turn pink and fragrant.
• Add the roughly chopped onion, celery, carrot, and smashed garlic. Cook for another 5 minutes, stirring occasionally.
• Pour in the white wine (if using) and let it bubble and reduce slightly (about 1-2 minutes).
• Add the stock, bay leaf, and peppercorns. Bring to a boil, then reduce heat and simmer, uncovered, for 20-30 minutes.
• Strain the stock through a fine-mesh sieve, pressing down on the solids to extract all the liquid. Discard the shells and vegetables. You should have about 3-4 cups of stock. Set aside.
2. Sauté Aromatics (The Base):
• In the same (or a separate) pot, melt the 3 Tbsp butter over medium heat.
• Add the finely chopped onion, celery, and carrot. Sauté for about 5-7 minutes until the vegetables are softened and translucent.
• Add the minced garlic and cook for 1 minute until fragrant.
3. Build the Roux and Flavor:
• Stir in the flour, tomato paste, smoked paprika, and cayenne pepper (if using). Cook, stirring constantly, for 2 minutes—this is your roux, which will thicken the soup.
• Pour in the sherry (if using) and whisk rapidly to scrape up any browned bits from the bottom of the pot. Cook for 1 minute.
4. Finish the Bisque:
• Slowly whisk in the reserved shrimp stock until smooth and no lumps remain. Bring the soup to a gentle simmer and let it cook for 10-15 minutes, stirring occasionally, until it thickens.
• Reduce the heat to low. Stir in the heavy cream. Do not let the bisque boil after adding the cream.
• Season with salt and pepper to taste.
5. Add the Shrimp:
• Add the chopped and whole reserved raw shrimp meat to the bisque. Simmer gently for about 3-5 minutes, or just until the shrimp are opaque and cooked through. Overcooking will make them tough.
• (Optional: If you want a perfectly smooth bisque, you can remove the shrimp now, blend the bisque with an immersion blender until smooth, then return the shrimp to heat through.)
6. Serve:
• Ladle the hot bisque into bowls. Garnish with the whole shrimp you reserved (if separate), chopped chives, and serve immediately with slices of crusty bread for dipping.