Portuguese Shrimp Bisque
Indulge in the rich, velvety flavors of Portuguese Shrimp Bisque, a seafood lover's dream that combines fresh shrimp, aromatic vegetables, and a touch of Mediterranean flair. This elegant soup is made from scratch by crafting a flavorful shrimp stock using reserved shells, then blending sautéed onion, garlic, carrot, and celery with smoky paprika and luscious tomato paste for a bold yet balanced taste. A hint of cognac and a drizzle of heavy cream elevate the bisque to gourmet status, while chunks of tender shrimp add heartiness to every spoonful. Perfectly paired with crusty bread, this creamy, satisfying dish is ideal for cozy dinners or impressing guests. Whether you're craving something comforting or refined, this Portuguese-inspired shrimp bisque delivers an unforgettable culinary experience.
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Recipe Information
Ingredients
- 500 grams large shrimp (peeled and deveined, shells reserved)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 medium carrot (diced)
- 1 medium celery stalk (diced)
- 2 tablespoons tomato paste
- 125 milliliters dry white wine
- 1 liter fish stock (or seafood stock)
- 1 leaf bay leaf
- 1 teaspoon paprika
- 0.5 teaspoon smoked paprika
- 125 milliliters heavy cream
- 2 tablespoons cognac (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley (for garnish)
- optional crusty bread (for serving)
Instructions
Start by preparing the shrimp stock. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the reserved shrimp shells and sauté for 4-5 minutes until aromatic and lightly browned.
Pour in the fish stock, bring to a boil, and then reduce the heat to a simmer. Let the stock cook for 15-20 minutes while you prepare the rest of the bisque.
In a separate large pot, heat the remaining 2 tablespoons of olive oil and butter over medium heat.
Add the chopped onion, garlic, carrot, and celery. Sauté for 6-8 minutes until softened and fragrant.
Stir in the tomato paste, paprika, and smoked paprika. Cook for 2 minutes to deepen the flavor.
Deglaze the pot with the dry white wine, scraping the bottom to release any browned bits. Let simmer for 5 minutes to reduce slightly.
Strain the shrimp stock you prepared earlier and pour it into the pot with the vegetables. Add the bay leaf and bring to a boil, then reduce to a simmer for 20 minutes.
Remove the bay leaf and use an immersion blender to purée the bisque until smooth. Alternatively, carefully transfer the mixture to a blender in batches to blend.
Return the bisque to the pot and stir in the heavy cream and cognac (if using). Season with salt and black pepper to taste.
Add the peeled shrimp to the pot and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked.
Ladle the bisque into bowls, garnish with fresh parsley, and serve with crusty bread, if desired.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1205 mg | 402% | |
| Sodium | 5442 mg | 237% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 15.3 g | ||
| Protein | 159.7 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2658 mg | 57% | |
*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.
