Celery Shrimp Bisque
Dive into the luxurious flavors of this creamy Celery Shrimp Bisque, a gourmet soup that’s both comforting and elegant. Featuring a velvety base made from sautéed celery, onion, and carrot, this bisque is elevated with the richness of heavy cream and the gentle brininess of tender, perfectly cooked shrimp. A splash of dry white wine adds depth, while freshly minced garlic and a hint of paprika enhance its aromatic complexity. Finished with a touch of bright lemon juice and fresh parsley, this recipe strikes the perfect balance between hearty and refreshing. Ready in just 45 minutes, this impressive seafood bisque is ideal for cozy weeknight dinners or special occasions alike. With its silky texture and flavorful layers, it's a sophisticated yet approachable dish that celebrates the delicate pairing of shrimp and celery.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 pieces stalks of celery, diced
- 1 medium carrot, diced
- 3 pieces garlic cloves, minced
- 1 cup dry white wine
- 2 tablespoons all-purpose flour
- 4 cups seafood or chicken stock
- 1 piece bay leaf
- 1 cup heavy cream
- 12 ounces raw shrimp, peeled and deveined
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
In a large pot, melt butter with olive oil over medium heat.
Add diced onion, celery, and carrot. Sauté for 5-7 minutes until softened and fragrant.
Stir in minced garlic and cook for an additional 1 minute.
Deglaze the pot by pouring in the dry white wine. Let it simmer for 2 minutes to reduce slightly.
Sprinkle in the flour and stir well to coat the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add seafood or chicken stock while stirring to prevent lumps from forming.
Add the bay leaf and bring the mixture to a gentle boil, then reduce to a simmer. Cook for 10 minutes to allow the flavors to meld.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a countertop blender and blend until creamy.
Return the bisque to the pot and stir in the heavy cream. Season with paprika, salt, and black pepper.
Add the shrimp to the bisque and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked.
Stir in fresh parsley and lemon juice for a bright, fresh finish.
Ladle the bisque into bowls and serve hot. Optionally, garnish with additional parsley and a drizzle of cream.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 6449 mg | 280% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.9 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2218 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
