Shrimp bisque is a luxurious and creamy soup that’s both rich in flavor and surprisingly easy to make at home.

Traditionally hailing from French cuisine, bisque is a smooth, velvety soup typically made with shellfish and often enriched with cream and aromatic herbs.

The essence of this dish comes from using the shells and heads of the shrimp, which give the broth a deep, intense flavor that you can’t get with just shrimp alone.

This shrimp bisque recipe captures the essence of the sea with its succulent shrimp flavor, creamy texture, and balanced seasoning. It’s the perfect appetizer or main course for a special dinner, bringing elegance and warmth to the table.

Ingredients:

For the Broth:

• 1 lb large shrimp, peeled and deveined (reserve shells and heads)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 carrot, peeled and chopped
• 1 rib celery, chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 4 cups seafood or fish stock (or water if unavailable)
• 1 bay leaf
• 1/2 teaspoon dried thyme

For the Bisque:

• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup tomato paste
• 1/2 teaspoon smoked paprika
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh chives or parsley, chopped, for garnish
• Optional: a few drops of lemon juice for balance

Instructions:

Step 1: Prepare the Shrimp Stock

Heat Oil – In a large pot, heat the olive oil over medium heat.

Cook the Shrimp Shells – Add the shrimp shells and heads to the pot and cook, stirring occasionally, until they turn pink and aromatic (about 5 minutes).

Add Vegetables – Add the chopped onion, carrot, celery, and garlic to the pot. Sauté until the vegetables soften, about 5 minutes more.

Deglaze with Wine – Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine reduces by half.

Add Stock and Seasonings – Add the seafood stock (or water), bay leaf, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 20–25 minutes to let the flavors meld.

Step 2: Strain the Stock

Strain the Stock – Remove from heat and strain the broth through a fine-mesh sieve into a large bowl or another pot, pressing down on the solids to extract as much liquid as possible. Discard the solids.

Set Aside – Return the strained broth to the stove and keep warm over low heat.

Step 3: Make the Bisque Base

Cook Butter and Flour – In a separate pot, melt the butter over medium heat. Add the flour to make a roux, whisking constantly for about 3 minutes until the roux turns golden.

Add Tomato Paste and Spices – Stir in the tomato paste and smoked paprika, cooking for another 1–2 minutes until well mixed.

Add Shrimp Stock Gradually – Slowly add the shrimp stock, whisking continuously to prevent lumps. Bring the soup to a gentle simmer and cook for 10–15 minutes, until the bisque thickens slightly.

Step 4: Add the Shrimp

Cook the Shrimp – Add the peeled shrimp to the pot and cook for 3–5 minutes, or until the shrimp are opaque and cooked through. Be careful not to overcook them, as they can become tough.

Blend the Bisque – Remove the shrimp and set aside. Using an immersion blender, carefully blend the soup until smooth. You can also transfer it to a blender in batches, then return the soup to the pot.

Add Cream – Stir in the heavy cream and return the shrimp to the bisque. Adjust the seasoning with salt, pepper, and a few drops of lemon juice if needed to balance the flavors.

Step 5: Serve

Garnish and Serve – Ladle the bisque into bowls, garnishing with chopped fresh chives or parsley for a touch of color and freshness. Serve hot with crusty bread or a baguette on the side.

Chef’s Note:

Shrimp Flavor Boost: The key to a flavorful shrimp bisque is in the shrimp shells and heads. Sautéing them initially releases a deep flavor that becomes the foundation of the soup.

Adjusting Thickness: If you prefer a thicker bisque, let it simmer a bit longer after adding the roux. For a thinner consistency, simply add a bit more broth or water.

Avoid Overcooking Shrimp: Overcooked shrimp can become chewy. If you’re blending the soup, consider removing the shrimp right after they cook and then adding them back just before serving.

Blending Safely: When using a blender, let the soup cool slightly before blending and cover the lid with a towel to prevent any hot splashes.

Nutrition Information (per serving, based on six servings):

• Calories: ~320 kcal
• Protein: 15g
• Fat: 22g
• Saturated Fat: 12g
• Carbohydrates: 12g
• Fiber: 2g
• Sugars: 4g
• Cholesterol: 180mg
• Sodium: 710mg

Note: Nutritional values are approximate and may vary depending on the ingredients and quantities used.

This shrimp bisque is a deliciously creamy and satisfying soup, perfect for any special meal or a cozy night in. With its rich flavor, velvety texture, and the natural sweetness of shrimp, it’s bound to impress.

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