Chilled Shrimp Bisque
Cool and sophisticated, this Chilled Shrimp Bisque is the perfect dish for warm-weather dining or an elegant appetizer at your next dinner party. Featuring tender shrimp infused with the aromatic blend of sautéed onion, carrots, celery, garlic, and rich tomato paste, this creamy bisque is elevated by a splash of dry white wine and a touch of cayenne for subtle heat. Blended to silky perfection and finished with heavy cream, lemon juice, and perfectly seasoned shrimp, this dish is irresistibly smooth and refreshing. Served cold and garnished with fresh parsley and shrimp, it’s a seafood lover’s delight that’s both luxurious and surprisingly easy to prepare. Ready in just over an hour (plus chilling time), this recipe makes four servings of pure indulgence. Keywords: chilled shrimp bisque, creamy seafood soup, cold shrimp appetizer, elegant dinner party recipe.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons unsalted butter
- 1 yellow onion (finely chopped)
- 2 carrots (peeled and finely chopped)
- 1 celery stalk (finely chopped)
- 3 garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups seafood stock
- 1 cup heavy cream
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes.
Pour in the dry white wine and scrape the bottom of the pot to deglaze. Simmer for 2-3 minutes to allow the alcohol to cook off.
Add the peeled and deveined shrimp to the pot and cook until they turn pink, about 3-4 minutes. Remove the shrimp from the pot and set aside to cool.
Pour the seafood stock into the pot and bring to a simmer. Cook for 20 minutes to let the flavors meld.
Using an immersion blender (or carefully transferring the mixture to a blender in batches), blend the soup until completely smooth.
Add the heavy cream, cayenne pepper, salt, black pepper, and lemon juice to the pot. Stir well and taste for seasoning, adjusting as needed.
Finely chop half of the cooked shrimp and stir it into the soup. Reserve the remaining shrimp for garnish.
Chill the bisque in the refrigerator for at least 2 hours until cold.
To serve, ladle the chilled bisque into bowls. Garnish each bowl with a few pieces of the reserved shrimp and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.4 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 818 mg | 17% | |
*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.
