Shrimp Bisque Recipe
I absolutely love this shrimp bisque recipe because it’s like a warm, comforting hug in a bowl, combining the rich, savory flavors of shrimp, brandy, and spices into pure creamy bliss. Plus, it’s such an impressive dish to serve friends—it looks and tastes super fancy, yet it’s surprisingly easy to whip up!
I adore making recipes that strike a harmonious balance between flavor and nutrition. My Shrimp Bisque is a perfect example of this.
This dish unites tender shrimp with the lovely flavors of sautéed garlic, onion, and celery. A splash of brandy, a requirement of this kind of cooking, adds depth.
Seafood stock and a hint of paprika push the bespeckled richness to wow you more than any bisque you’ve ever had. And the creamy texture?
That’s heavy cream. You could replace it with half-and-half if you wanted it lighter, but I think you should go all-in.
The fresh parsley garnish was a last-minute thought for me. By all means, leave it out if you must.
Ingredients
Shrimp: A low-calorie protein source abundant in omega-3 fatty acids.
Olive Oil: A fat that is heart-healthy and has antioxidant properties.
Onion: Contributes natural sweetness and flavor depth.
Garlic: Increases immunity and provides a delightful, savory taste.
Carrot: Delivers vitamin A and a natural sweetness.
Brandy or dry white wine: Bolsters taste with slight sharpness and dimensions unusual for a non-cooking liquid.
Stock made from seafood: Deep seafood flavor floods into bisque.
Liquid heavy cream contributes a luscious creaminess.
Ingredient Quantities
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1/4 cup brandy or dry white wine
- 3 tablespoons tomato paste
- 4 cups seafood stock or chicken broth
- 1 bay leaf
- 1 teaspoon paprika
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
1. In a large pot, over medium heat, warm 2 tablespoons of olive oil. Add the reserved shrimp shells (hold onto the shrimp) and sauté for about 5 minutes to coax their flavor into the oil.
2. Take off the shrimp shells and throw them away but keep the flavored oil in the pot. Put the chopped onion, minced garlic, chopped carrot, and chopped celery into the pot. Sauté them until they’re softened, about 5-7 minutes.
3. Add 3 tablespoons of tomato paste and cook for 2-3 minutes, until the paste deepens in color and is fragrant.
4. To the pot, add 1/4 cup of brandy or dry white wine, letting it simmer for a few minutes to allow the alcohol to evaporate.
5. Add 4 cups of seafood stock or chicken broth to the pot, along with the bay leaf and 1 teaspoon paprika. Bring the stock to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. Eliminate the bay leaf. Using an immersion blender (or transferring to a blender in batches), puree the soup until smooth.
7. Put the pot back on the stove at a low temperature and add salt and pepper to your liking. Pour in 1/2 cup of heavy cream and mix it in very well.
8. Take the reserved shrimp and chop them into bite-sized pieces. Put them in the pot. Let the whole mixture simmer very gently for about 5 minutes or until the shrimp are solidly cooked and pink all the way through.
9. Sample the bisque and amend the seasoning with extra salt and pepper if necessary.
10. The shrimp bisque should be served hot, and it should be garnished with chopped fresh parsley.
Equipment Needed
1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Immersion blender or regular blender
8. Ladle
9. Stove or cooktop
FAQ
- Can I use frozen shrimp for this recipe?Certainly, frozen shrimp can be utilized, but make sure they are completely defrosted and dried before the cooking even begins.
- What if I don’t have brandy or dry white wine?Chicken broth or seafood stock can be used in its place, but the flavor may change a bit.
- Is it necessary to use heavy cream?The bisque gets its richness from heavy cream, but you can use half-and-half instead to make a lighter version.
- Can I make the bisque ahead of time? Yes, the flavors often improve after a day. Reheat gently to avoid overcooking the shrimp.
- What if I don’t have seafood stock?While chicken broth may be an appropriate substitute, a broth made from fish will yield a flavor more in line with what you would expect from a seafood dish.
- How do I store leftovers?An airtight container is the proper storage vessel for heat-and-eat soup. Shelf life is good for 3 days in the refrigerator. When you’re ready to relive the meal, reheat gently on the stovetop for an even distribution of heat (too much all at once could curdle the cream, if there is any).
Substitutions and Variations
– 2 tablespoons olive oil: Replace with butter for a more sumptuous flavor, or with coconut oil for a divergent flavor profile.
Brandy or dry white wine, 1/4 cup: If you prefer a non-alcoholic version, substitute with apple cider vinegar or additional seafood stock.
– 4 cups seafood stock or chicken broth: Use vegetable broth to make this a vegetarian soup.
– 1 teaspoon paprika: For a replacement with a completely different flavor, try smoked paprika, which adds a unique, smoky taste to dishes. If you prefer more heat, use cayenne pepper instead of paprika.
– 1/2 cup heavy cream: Replace with coconut cream for a dairy-free alternative, or use half-and-half for a lighter version.
Pro Tips
1. Infuse Extra Flavor: Before discarding the shrimp shells, consider simmering them in the seafood stock for an additional 10-15 minutes to extract even more flavor. Strain the stock to remove shells before using it in the recipe.
2. Layered Seasoning: Season the shrimp with a bit of salt, pepper, and paprika before chopping and adding them to the bisque. This enhances their flavor and complements the soup’s overall taste.
3. Deglaze Tactics: After sautéing the vegetables, use the brandy or wine to deglaze the pot, ensuring you scrape up any tasty bits stuck to the bottom. This adds depth to your bisque.
4. Creamy Texture Tip: If you prefer a richer consistency, you can increase the heavy cream to 3/4 cup or add a tablespoon of butter before blending the soup.
5. Garnish Variation: In addition to parsley, consider garnishing with a drizzle of olive oil or a sprinkle of smoked paprika for an additional flavor boost and visual appeal.
Shrimp Bisque Recipe
My favorite Shrimp Bisque Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Immersion blender or regular blender
8. Ladle
9. Stove or cooktop
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1/4 cup brandy or dry white wine
- 3 tablespoons tomato paste
- 4 cups seafood stock or chicken broth
- 1 bay leaf
- 1 teaspoon paprika
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
1. In a large pot, over medium heat, warm 2 tablespoons of olive oil. Add the reserved shrimp shells (hold onto the shrimp) and sauté for about 5 minutes to coax their flavor into the oil.
2. Take off the shrimp shells and throw them away but keep the flavored oil in the pot. Put the chopped onion, minced garlic, chopped carrot, and chopped celery into the pot. Sauté them until they’re softened, about 5-7 minutes.
3. Add 3 tablespoons of tomato paste and cook for 2-3 minutes, until the paste deepens in color and is fragrant.
4. To the pot, add 1/4 cup of brandy or dry white wine, letting it simmer for a few minutes to allow the alcohol to evaporate.
5. Add 4 cups of seafood stock or chicken broth to the pot, along with the bay leaf and 1 teaspoon paprika. Bring the stock to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. Eliminate the bay leaf. Using an immersion blender (or transferring to a blender in batches), puree the soup until smooth.
7. Put the pot back on the stove at a low temperature and add salt and pepper to your liking. Pour in 1/2 cup of heavy cream and mix it in very well.
8. Take the reserved shrimp and chop them into bite-sized pieces. Put them in the pot. Let the whole mixture simmer very gently for about 5 minutes or until the shrimp are solidly cooked and pink all the way through.
9. Sample the bisque and amend the seasoning with extra salt and pepper if necessary.
10. The shrimp bisque should be served hot, and it should be garnished with chopped fresh parsley.