Creamy Ranch Shrimp Bisque Rsc
Indulge in the luxurious flavors of this Creamy Ranch Shrimp Bisque RSC, a velvety seafood soup that’s as comforting as it is elegant. This recipe marries succulent shrimp, savory ranch seasoning, and aromatic herbs like dill and parsley to create a bisque that bursts with rich, tangy, and smoky notes. A hint of smoked paprika and optional white wine elevate the depth of flavor, while a blend of heavy cream and seafood stock ensures an irresistibly smooth texture. Perfect for a cozy dinner or an impressive appetizer, this bisque is best served warm with crusty bread for dipping. Ready in just 45 minutes, it’s an ideal recipe for weeknight indulgence or special occasions. Keywords: shrimp bisque, creamy shrimp soup, ranch shrimp bisque, seafood soup recipe.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery, finely chopped
- 3 cloves Garlic, minced
- 1 pound Raw shrimp (peeled, deveined, and tails removed)
- 3 tablespoons All-purpose flour
- 4 cups Seafood stock
- 1.5 cups Heavy cream
- 1 cup Milk
- 0.5 cup Dry white wine (optional)
- 2 tablespoons Ranch seasoning mix
- 0.5 teaspoon Smoked paprika
- 1.5 tablespoons Fresh dill, chopped
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- optional Crusty bread (for serving)
Instructions
Heat a large soup pot or Dutch oven over medium heat. Add the butter and olive oil, allowing the butter to melt completely.
Add the chopped onion and celery to the pot, cooking for 4–5 minutes until softened but not browned.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the raw shrimp to the pot. Cook for 2–3 minutes, just until the shrimp start to turn pink. Remove the shrimp with a slotted spoon and set aside on a plate.
Sprinkle the flour into the pot and stir well, letting it cook for 1–2 minutes to eliminate the raw flour taste.
Gradually whisk in the seafood stock, ensuring no lumps remain. Bring the mixture to a low simmer.
Pour in the heavy cream, milk, and (if using) white wine. Stir well to combine.
Add the ranch seasoning mix, smoked paprika, salt, and black pepper, mixing thoroughly. Simmer for 10 minutes, stirring occasionally.
Transfer the cooked shrimp (reserving a few for garnish, if desired) to a blender or food processor. Add 1/2 cup of the soup mixture and blend until smooth.
Pour the pureed shrimp mixture back into the pot, stirring to incorporate evenly.
Add the chopped fresh dill to the bisque and simmer for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.
Ladle the soup into bowls and garnish with the reserved shrimp, a sprinkle of fresh parsley, and additional dill if desired.
Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.1 g | 236% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1332 mg | 444% | |
| Sodium | 6808 mg | 296% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 23.2 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 631 mg | 49% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2437 mg | 52% | |
*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.
