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Shrimp Bisque

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Shrimp Bisque is a rich, creamy, and deeply flavorful French-inspired soup made by simmering shrimp shells to create a savory stock, then blending it with butter, wine, aromatic spices, and cream. This silky bisque offers a subtle heat and delicate shrimp sweetness, perfect for elegant dinners or special occasions.

Ingredients

The Shrimp

1 to 1½ pounds 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 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 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

Instructions

Make the Shrimp Stock:

  1. Heat butter or olive oil in large pot 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 boil; simmer gently for 25-30 minutes. Strain stock, pressing to extract flavor; discard solids.

Prepare the Bisque:

  1. In a separate pot, heat butter and olive oil over medium heat. Sauté garlic, thyme, onions, and celery until softened (~5 minutes).

  2. Sprinkle flour over vegetables; cook, stirring constantly, 2-3 minutes to form roux.

  3. Slowly whisk in white wine, scraping pot bottom.

  4. Stir in Worcestershire sauce, seasoning salt, paprika, cayenne pepper (if using), and tomato paste; cook 1-2 minutes.

  5. Gradually whisk in shrimp stock; simmer 10 minutes until slightly thickened.

  6. Remove thyme sprigs; blend bisque with immersion blender until smooth.

  7. Stir in heavy cream, butter, and white pepper; heat gently, avoid boiling.

  8. Adjust salt to taste and serve.

Notes

Add cooked shrimp meat before serving.

Garnish with fresh parsley or chives.

Use coconut cream for dairy-free version.

Adjust heat by cayenne pepper amount.

Find it online: https://familydinnercooking.com/shrimp-bisque/