Shrimp Bisque

If you love chowder, you will fall in love with Shrimp Bisque. It's not quite a chowder, and it's not quite a soup. It is an exceptional appetizer or ideal for a soup and salad combo.

Course Appetiser, Appetizer, Soup

Cuisine French

Prep Time 20

Cook Time 45

Servings

Calories 518kcal

Author Imma

Ingredients

The Shrimp

1-1½ pounds (453- 680g) extra large shrimp, with shells
1 teaspoon (4g) Creole seasoning
¼ teaspoon (1g) salt, or to taste

Shrimp Stock

1-2 teaspoons (14-28g) butter or olive oil
1 stalk celery, roughly chopped
1-2 sprigs fresh thyme
½ onion, roughly chopped
2-3 cloves fresh garlic, smashed and peeled
1-2 bay leaves
¼ teaspoon (0.75g) black peppercorns
3-4 cups (720-960ml) water

Shrimp Bisque

2 tablespoons (28g) butter
Drizzle of extra virgin olive oil
2 teaspoons (10g) garlic, minced
1 teaspoon (2g) fresh thyme
½ cup (58g) onions chopped
¼ cup (25g) celery, diced
2 tablespoons (20g) flour
½ cup (120ml) dry white wine (or replace with stock)
2 teaspoons (10ml) Worcestershire sauce
1 teaspoon (4g) Creole seasoning
½ teaspoon (1g) paprika
¼-½ teaspoon (0.5-1g) cayenne pepper, optional
1 tablespoon (16g) tomato paste
2-2½ cups (480-600ml) shrimp stock, adjust to desired thickness
1 cup (240g) heavy cream
2-3 tablespoons (28-42g) butter
½-1 teaspoon (1-2g) ground white pepper
Salt to taste

Instructions

The Shrimp

Peel shrimp, season, and set aside, reserving the shells for the stock.

Shrimp Stock/Broth

Add 1-2 teaspoons of butter or oil to a saucepan or skillet.
Then throw in shrimp shells, celery, thyme, onion (peel and all), garlic, bay leaf, and peppercorns.
Sauté for about 5-7 minutes, constantly stirring, to prevent it from burning. Then add about 3-4 cups of water.
Bring to a boil, lower heat, and let it simmer for 10-20 minutes.
Remove from heat and strain using a sieve. Set aside.

Shrimp Bisque

In a large, heavy saucepan, melt 2 tablespoons of butter and drizzle in a little olive oil. Add minced garlic, fresh thyme, onions, and celery, cook over moderately high heat, occasionally stirring for about 5 minutes until vegetables are soft and beginning to get a brown color.
Sprinkle the flour over the vegetables and frequently stir over low heat for about a minute until the mixture is smooth and the flour is fully incorporated. That helps to thicken the soup later.
Slowly add the wine, if using, then stir in the Worcestershire, Creole seasoning, paprika, and cayenne pepper (optional). Cook for about a minute.
Then stir in the tomato paste, followed by the prepared shrimp stock. Simmer for about 8-10 minutes.
Add the heavy cream, butter, white pepper, and salt to taste. Let the butter melt, then remove it from the stove.
Add to a blender and puree. Puree in batches – it helps prevents pressure from building inside. Alternatively, you may use a stick blender in the pot until smooth.

Shrimp Garnish

Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the cleaned shrimp, season with Creole seasoning, and lightly sauté for about 2 minutes or until the shrimp is cooked through.
Top individual bisques with the sautéed shrimp and serve.

Notes

No shrimp shells? You can use store-bought seafood broth or look for dried shrimp in the ethnic section of your local supermarket.
Do you like your soup a little chunky? Pureeing gives it a silky smooth texture, but no one has to know you skipped this part.
Double or triple the recipe for more people or to freeze leftovers.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition