This shrimp bisque is a creamy and flavorful soup that warms you up from the inside out. Packed with succulent shrimp and a hint of spices, it’s a treat for seafood lovers!
Every spoonful is like a cozy hug, and I love serving it with crusty bread for dipping. Trust me, you’ll want to savor every drop! 🦐❤️
Key Ingredients & Substitutions
Shrimp: Fresh, large shrimp is ideal here. If you can’t find fresh, frozen shrimp works well too. Just make sure to thaw them beforehand for the best texture.
Butter: Unsalted butter helps you control the saltiness. If you’re dairy-free, you can use olive oil or a plant-based butter substitute.
Onion, Celery, and Carrot: This trio is known as mirepoix and adds depth. If you’re out of one, leeks can substitute for onion, or bell peppers can replace the celery.
Heavy Cream: For a lighter option, you can use half-and-half or coconut milk for a dairy-free twist. Just note that it will slightly change the flavor.
How Do You Make Perfect Shrimp Stock?
Making shrimp stock is simple and elevates your bisque’s flavor. Use the shrimp shells to create a rich and flavorful broth. Here’s how:
- Add shrimp shells and 4 cups of water to a pot.
- Bring to a boil, then reduce to a simmer for 20-30 minutes to extract flavors.
- Strain to remove shells, and use the liquid as your beautiful base for the bisque.
How Can You Achieve a Creamy Texture in Your Bisque?
Blending is key for a silky bisque. After simmering the vegetables and adding the stock, use an immersion blender or regular blender to puree until smooth. This step helps break down any lumps for a perfect consistency.
Remember to blend in batches if using a standard blender and let the soup cool slightly to avoid splatters. Happy cooking! 🥄❤️
How to Make Shrimp Bisque
Ingredients You’ll Need:
For the Stock:
- 1 lb large shrimp, peeled and deveined (keep shells for stock)
- 4 cups water (for stock)
For the Soup:
- 4 tbsp unsalted butter, divided
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 large carrot, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika (plus extra for garnish)
- 1/4 cup dry white wine (optional)
- 1/4 cup all-purpose flour
- 2 cups seafood stock (made from shrimp shells)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
- Crusty baguette or bread slices, toasted (for serving)
How Much Time Will You Need?
This shrimp bisque will take about 1 hour to prepare, including making the stock and cooking the soup. You’ll love how it fills your kitchen with delightful aromas!
Step-by-Step Instructions:
1. Make the Shrimp Stock:
In a large pot, add the shrimp shells and heads. Pour in 4 cups of water and bring it to a boil. Reduce the heat to a simmer and let it cook for about 20-30 minutes to bring out the flavors. After cooking, strain the stock and set it aside.
2. Sauté the Vegetables:
In the same large pot or a Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrot. Cook the mixture for 5-7 minutes, until the vegetables are softened. Then, stir in the minced garlic and cook for another minute.
3. Add Tomato Paste and Paprika:
Add the tomato paste and smoked paprika to the vegetable mix. Stir everything together and cook for 2 minutes, allowing the flavors to deepen.
4. Make the Roux:
Now, melt the remaining 2 tablespoons of butter in the pot. Sprinkle the flour over the sautéed vegetables and stir quickly. Cook this mixture for about 2 minutes without letting it brown—it will help thicken your bisque!
5. Deglaze and Add Stock:
If you’re using white wine, pour it in now to deglaze the pot, scraping up any bits that are stuck to the bottom. Gradually add the shrimp stock while whisking to prevent lumps from forming. Bring the mixture to a gentle simmer and cook until it thickens slightly, about 10 minutes.
6. Blend the Bisque:
Using an immersion blender, blend the soup carefully until it’s smooth and creamy. If you don’t have an immersion blender, you can blend it in batches in a regular blender, but be cautious with the hot soup!
7. Finish with Cream and Shrimp:
Stir in the heavy cream and season the bisque with salt and pepper to taste. In a separate skillet, sauté the shrimp meat in a little butter or oil until it’s just cooked and pink, about 2 minutes per side.
8. Serve:
Ladle the bisque into bowls, top it with the sautéed shrimp, and sprinkle with chopped chives and a pinch of smoked paprika. Enjoy it with toasted baguette slices for a delicious dip!
Enjoy your luscious shrimp bisque, rich with flavor and a perfect balance of creamy and seafood notes! Bon appétit! 🦐✨
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for a quicker method.
How Do I Store Leftover Bisque?
Leftover shrimp bisque can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to maintain a creamy texture.
Can I Make This Bisque Ahead of Time?
Yes, you can prepare the bisque up to the point of adding the cream. Cool the soup completely, then store it in the fridge. When you’re ready to serve, reheat and add the cream just before serving to keep the flavor fresh!
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk can be substituted for heavy cream. For a dairy-free version, try coconut cream, but be aware that it will slightly alter the flavor!
