This shrimp bisque is a creamy, dreamy soup packed with yummy shrimp flavor. It’s smooth and rich, making it the perfect dish for a cozy night in or impressing your friends!
I love serving this bisque with crusty bread for dipping. Honestly, it’s so tasty that I could eat it every day! It feels fancy but is super easy to make at home.
Key Ingredients & Substitutions
Shrimp: Use large shrimp for a nice texture. If you’re allergic, you can try using firm fish like cod or even chunks of chicken. Frozen shrimp works well too; just thaw them before use.
Seafood Stock: If you don’t have seafood stock, use chicken stock, vegetable broth, or even water. Just boost the flavor a bit more with extra spices or a splash of Worcestershire sauce!
Heavy Cream: To lighten the dish, you can substitute half-and-half or whole milk. For a dairy-free version, coconut milk will add a creamy texture and a hint of sweetness.
Tomato Paste: For a substitute, use fresh tomatoes or diced canned tomatoes. Just ensure to cook them down a bit longer to avoid excess moisture in the bisque.
White Wine: Omitting it is fine if you prefer not to use alcohol. Adding a splash of lemon juice can help maintain that bright flavor without the wine.
How Do I Achieve That Velvety Smooth Texture?
Making the bisque creamy and smooth is all about blending well after simmering the stock. Here’s how you can nail it:
- After straining the stock, let it cool slightly to avoid splattering. Use an immersion blender directly in the pot or transfer to a blender in batches for minimum mess.
- Blend until completely smooth, about 30 seconds for the immersion blender or about 1-2 minutes for a traditional blender. Make sure to ventilate; steam can build up in a closed blender.
- Return the pureed mixture to the pot and stir in cream slowly, ensuring the texture stays rich and silky.
Following these steps will get you that wonderful, velvety bisque we all love! Enjoy your cooking!
Shrimp Bisque Recipe
Ingredients You’ll Need:
- For the Soup:
- 1 lb (450g) large shrimp, peeled and deveined (reserve shells)
- 4 cups (1 liter) seafood stock or water
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 1/4 cup (30g) tomato paste
- 1/2 cup (120ml) dry white wine (optional)
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 bay leaf
- 1/2 tsp smoked paprika, plus more for garnish
- 1 cup (240ml) heavy cream
- Salt and freshly ground black pepper to taste
- For Garnish:
- Fresh chives or parsley, chopped
- Slices of toasted baguette or crusty bread
How Much Time Will You Need?
This delightful shrimp bisque requires about 15 minutes of prep time and 30 minutes of cooking time, totaling around 45 minutes from start to finish. Get ready for some delicious aromas in your kitchen!
Step-by-Step Instructions:
1. Prepare Shrimp Stock:
In a large pot, heat 1 tablespoon of olive oil or butter over medium heat. Add the reserved shrimp shells. Sauté them for about 3-4 minutes until they turn pink and start to smell amazing.
2. Sauté the Vegetables:
Add the chopped onion, carrot, celery, and minced garlic to the pot with the shrimp shells. Cook everything together for about 5-6 minutes, stirring occasionally, until the vegetables are soft.
3. Add Tomato Paste:
Stir in the tomato paste and allow it to cook for another 2 minutes. This helps bring out the flavors and gives the bisque a lovely color.
4. Deglaze with Wine (Optional):
If you’re using white wine, pour it in now. Let it simmer for about 2-3 minutes to allow the alcohol to cook off a bit and the flavors to combine.
5. Simmer the Stock:
Now, add the seafood stock (or water), thyme, bay leaf, and smoked paprika. Bring everything to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes. This will help extract all those delicious flavors.
6. Cook the Shrimp:
While your stock is simmering, season the peeled shrimp (you can set aside a few for garnish if you’d like) with salt and pepper, and a sprinkle of smoked paprika. In a separate pan, cook the shrimp in the remaining olive oil or butter for about 2 minutes per side until they’re just cooked through. Set aside.
7. Strain the Broth:
Once the stock has simmered, remove it from the heat. Strain the broth through a fine sieve into another pot, discarding the solids left behind.
8. Blend the Broth:
Using an immersion blender or a regular blender, puree the strained broth until it’s nice and smooth. This is what gives the bisque its creamy texture.
9. Add the Cream:
Return the pureed broth to medium heat. Gently stir in the heavy cream and adjust the seasoning with salt and pepper. Heat it until it’s just warmed through, but don’t let it boil!
10. Incorporate the Cooked Shrimp:
Chop the cooked shrimp into bite-sized pieces and add them to the bisque (you can add the whole shrimp you reserved for garnish at this time too). Stir to combine and heat everything together briefly.
11. Serve and Enjoy:
Serve your bisque hot, garnished with the reserved shrimp, a sprinkle of fresh chives or parsley, and a dash of smoked paprika. Pair it with slices of toasted baguette or crusty bread for dipping. Enjoy every luscious spoonful!
This bisque is a warm hug in a bowl, perfect for any seafood lover. Let your taste buds celebrate with this creamy, flavorful shrimp bisque!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this by placing them in the refrigerator overnight or by running them under cold water for a quick thaw. Pat them dry with paper towels before using in the recipe.
How Can I Make This Bisque Gluten-Free?
This shrimp bisque is naturally gluten-free if you skip the optional white wine. Ensure that any stock you use is gluten-free as well. You can also use gluten-free bread for serving on the side!
Can I Make the Bisque Ahead of Time?
Yes, the bisque can be made in advance! You can prepare it up to the point of adding the cream, then cool and store it in the refrigerator for up to 3 days. Reheat gently on the stove, stirring in the cream just before serving for the best texture.
What’s the Best Way to Store Leftovers?
Store any leftover bisque in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat, and add a splash of cream or broth if it thickens up too much.