Shrimp Bisque
Dive into the luxurious flavors of homemade Shrimp Bisque, a creamy seafood soup that combines rich, buttery notes with a delicate balance of herbs and spices. This classic French-inspired dish starts with sautéed shrimp shells to create a deeply flavorful stock, while a blend of fresh carrots, celery, and onion enhances its aromatic base. Pureed shrimp adds a velvety texture, perfectly complemented by the addition of heavy cream and a splash of dry white wine. Finished with a sprinkle of fresh parsley, this bisque is ideal for elegant dinners or cozy nights in. Serve it piping hot with crusty bread for soaking up every last drop of this indulgent soup. Perfect for seafood lovers, this Shrimp Bisque is a showstopper that’s as satisfying as it is sophisticated.
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Recipe Information
Ingredients
- 1 pound Raw shrimp (shell-on, medium to large)
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 cup Carrots (peeled and diced)
- 1 cup Celery (diced)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 4 cups Seafood stock (or chicken stock)
- 1 cup Heavy cream
- 1 leaf Bay leaf
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Peel and devein the shrimp, reserving the shells for later. Set the shrimp meat aside.
In a large pot, heat olive oil over medium heat. Add the reserved shrimp shells and sauté for 5–7 minutes until the shells turn pink and fragrant.
Add 1 tablespoon of butter to the pot and stir in the diced carrots, celery, and onion. Cook for about 8 minutes until the vegetables are softened.
Add the minced garlic and tomato paste to the pot and cook for another 2 minutes, stirring frequently to prevent burning.
Deglaze the pot with dry white wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
Pour in the seafood stock and add the bay leaf, salt, paprika, and black pepper. Bring to a boil, then reduce the heat and simmer uncovered for 25 minutes.
Strain the stock through a fine-mesh sieve into another large pot, discarding the solids. Return the strained stock to low heat.
In a blender or food processor, puree the reserved shrimp meat until smooth. Stir the shrimp puree into the stock and let it simmer for 5 minutes.
Add the heavy cream and the remaining 2 tablespoons of butter. Stir until the butter is melted and the bisque is silky and smooth.
Taste the bisque and adjust seasoning as necessary with additional salt or pepper.
Serve the shrimp bisque hot, garnished with fresh parsley and paired with crusty bread or crackers if desired.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 967 mg | 322% | |
| Sodium | 5848 mg | 254% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 28.3 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2990 mg | 64% | |
*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.
