Shrimp Chile Bisque
Dive into the bold, smoky flavors of this Shrimp Chile Bisque, a creamy and indulgent seafood soup with a spicy kick. Succulent shrimp, paired with the rich depth of smoked paprika and a touch of chipotle chile in adobo, create a stunning balance of heat and savory notes. A base of sautéed aromatic vegetables—onion, celery, and carrot—melds seamlessly with seafood stock, dry white wine, and a splash of heavy cream for luxurious texture. Perfectly pureed for a velvety finish, this bisque is best served warm, garnished with vibrant parsley and tender shrimp. Ideal for dinner parties or cozy nights in, this recipe is a show-stopper, blending gourmet sophistication with easily accessible ingredients.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion (finely chopped)
- 2 stalks celery (diced)
- 1 large carrot (peeled and diced)
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 piece chipotle chile in adobo sauce (chopped)
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups seafood stock
- 1 cup heavy cream
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add the shrimp and cook for 2 minutes per side until pink. Remove the shrimp and set aside; reserve a few for garnish, if desired.
In the same pot, melt the butter. Add the chopped onion, celery, and carrot. Cook for 5-7 minutes until softened, stirring occasionally.
Stir in the minced garlic, smoked paprika, and chopped chipotle chile. Cook for 1 minute, releasing the flavors.
Add the tomato paste and stir well. Cook for another 2 minutes until the paste darkens slightly.
Pour in the white wine to deglaze the pot, scraping any browned bits on the bottom. Simmer for 2-3 minutes to reduce slightly.
Add the seafood stock, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to low and let simmer for 20 minutes.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches using a countertop blender.
Stir in the heavy cream and return the cooked shrimp to the pot. Simmer for another 5 minutes to heat through.
Taste and adjust seasoning as needed. Ladle the bisque into bowls and garnish with reserved shrimp and chopped parsley.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.8 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 745 mg | 16% | |
*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.
