Shrimp Bisque

Why You’ll Love This Recipe

This bisque is a perfect balance of indulgence and sophistication, capturing the essence of fresh shrimp in every spoonful. The homemade shrimp stock builds depth, while the creamy base and aromatic spices make it a comforting yet elegant dish ideal for special occasions or cozy dinners. Plus, it’s a great way to use shrimp shells and minimize waste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

The Shrimp

• 1 to 1½ pounds (453-680g) extra large shrimp, with shells
• 1 teaspoon seasoning salt
• ¼ teaspoon salt, or to taste

Shrimp Stock

• 1 to 2 teaspoons butter or olive oil
• 1 stalk celery, roughly chopped
• 1 to 2 sprigs fresh thyme
• ½ onion, roughly chopped
• 2 to 3 cloves fresh garlic, smashed and peeled
• 1 to 2 bay leaves
• ¼ teaspoon black peppercorns
• 3 to 4 cups water

Shrimp Bisque

• 2 tablespoons butter
• Drizzle of extra virgin olive oil
• 2 teaspoons minced garlic
• 1 teaspoon fresh thyme
• ½ cup chopped onions
• ¼ cup diced celery
• 2 tablespoons flour
• ½ cup dry white wine (or substitute with stock)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon seasoning salt
• ½ teaspoon paprika
• ¼ to ½ teaspoon cayenne pepper (optional)
• 1 tablespoon tomato paste
• 2 to 2½ cups shrimp stock (adjust for desired thickness)
• 1 cup heavy cream
• 2 to 3 tablespoons butter
• ½ to 1 teaspoon ground white pepper
• Salt, to taste

Directions

Make the Shrimp Stock:

1. In a large pot, heat butter or olive oil over medium heat. Add shrimp shells and seasoning salt. Sauté until shells turn pink and fragrant, about 5-7 minutes.
2. Add celery, thyme, onion, garlic, bay leaves, peppercorns, and water. Bring to a boil, then reduce heat and simmer gently for 25-30 minutes. Strain the stock through a fine mesh sieve, pressing to extract maximum flavor. Discard solids.

Prepare the Bisque:

1. In a separate large pot, heat butter and olive oil over medium heat. Add garlic, thyme, onions, and celery. Sauté until softened, about 5 minutes.
2. Sprinkle flour over the vegetables and cook, stirring constantly, for 2-3 minutes to form a roux.
3. Slowly whisk in white wine, scraping the bottom of the pot to loosen browned bits.
4. Stir in Worcestershire sauce, seasoning salt, paprika, cayenne pepper (if using), and tomato paste. Cook for 1-2 minutes.
5. Gradually whisk in the strained shrimp stock. Bring to a simmer and cook until the soup thickens slightly, about 10 minutes.
6. Remove thyme sprigs. Using an immersion blender, blend the bisque until smooth and creamy.
7. Stir in heavy cream, butter, and ground white pepper. Heat gently until warmed through, but do not boil.
8. Adjust seasoning with salt as needed.

Servings and timing

This recipe serves about 4-6 people. Preparation time is approximately 15 minutes, with cooking time around 1 hour including stock preparation.

Variations

• Use brandy or cognac instead of white wine for a richer flavor.
• Add cooked shrimp meat just before serving for extra texture.
• Garnish with fresh herbs like parsley or chives.
• Substitute heavy cream with coconut cream for a dairy-free version.
• Adjust spiciness by increasing or omitting cayenne pepper.

Storage/Reheating

Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally. Avoid boiling to prevent curdling.

FAQs

Can I skip making shrimp stock?

While homemade stock adds depth, store-bought seafood or chicken stock can be used as a shortcut.

Can I use frozen shrimp shells?

Yes, but fresh shells provide the best flavor.

How do I thicken the bisque?

The roux made with flour naturally thickens the soup; simmer longer for thicker consistency.

Is this recipe gluten-free?

No, because of flour; substitute with gluten-free flour or cornstarch.

Can I freeze shrimp bisque?

Yes, but cream-based soups may separate; reheat gently and stir well.

Can I add other seafood?

Yes, scallops or lobster can be added for variation.

How do I prevent curdling when adding cream?

Add cream off heat and warm gently without boiling.

What is the purpose of Worcestershire sauce?

It adds umami depth and a slight tang to balance flavors.

Can I make this bisque spicy?

Add cayenne pepper or a dash of hot sauce to taste.

How do I store leftovers?

Keep in a sealed container in the fridge and consume within 3 days.

Conclusion

Shrimp Bisque is a luxurious and comforting soup that elevates simple shrimp into a gourmet experience. With its rich homemade stock, smooth texture, and balanced spices, this bisque is perfect for special occasions or whenever you want to indulge in a creamy seafood delight. Easy to prepare and full of flavor, it’s a recipe that will impress and satisfy.

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