This creamy shrimp bisque is bursting with flavor! Made with fresh shrimp, rich cream, and a hint of spice, it’s the perfect comfort soup for any day.
Whenever I make this, I feel like a chef! It’s so satisfying to blend everything together, and the aroma fills the kitchen. Don’t forget to pair it with some crusty bread for dipping!
Key Ingredients & Substitutions
Shrimp: Use fresh peeled and deveined shrimp for the best flavor. If fresh shrimp isn’t available, frozen shrimp works just fine. Just make sure to thaw them properly before using.
Seafood Stock: You can buy pre-made seafood stock or make your own with the shrimp shells for added depth of flavor. If you don’t have seafood stock, chicken stock is a perfectly fine substitute.
White Wine: I love adding a splash of dry white wine for acidity and depth. If you prefer not to use wine, a little lemon juice can add some brightness to the bisque.
Cream: Heavy cream gives a rich texture, but you can reduce the calories by using half-and-half or coconut milk for a dairy-free option. Just note, it may change the flavor slightly.
How Do I Get the Best Flavor from the Shrimp Shells?
Using the shrimp shells for flavor adds a nice depth to your bisque. Here’s how to optimize this step:
- After sautéing, look for that pink, fragrant result—this means they are perfuming the oil with flavor.
- Make sure to cook them for enough time before adding the vegetables; it enhances that seafood essence.
- When simmering the stock, don’t skip the 20-30 minutes on low heat to extract all those flavors from the shells.
Follow these tips, and you’ll have an amazing shrimp bisque that’s sure to impress!
How to Make Shrimp Bisque
Ingredients You’ll Need:
For the Bisque:
- 1 lb shrimp (peeled and deveined, reserve shells)
- 4 cups seafood or shrimp stock
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 tbsp tomato paste
- 1/4 cup dry white wine (optional)
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 bay leaf
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh chives or parsley, chopped
- Additional cooked shrimp
How Much Time Will You Need?
This delightful shrimp bisque requires about 15 minutes of prep time and approximately 40 minutes of cooking time. So, in total, you’ll need about 55 minutes to make and enjoy this cozy dish!
Step-by-Step Instructions:
1. Prepare the Stock:
In a large pot, heat the olive oil or butter over medium heat. Add the shrimp shells and cook for about 3-4 minutes, stirring occasionally, until they turn pink and fragrant. Then, add the finely chopped onion, celery, carrot, and minced garlic. Sauté everything until the vegetables are softened, which should take around 5 minutes.
2. Add Flavor:
Next, stir in the tomato paste, smoked paprika, thyme, and bay leaf. Let this mixture cook for 1-2 minutes to enhance the flavor. If you’re using white wine, pour it in now and let it cook until nearly evaporated, about 3 minutes.
3. Simmer the Bisque:
Pour the seafood stock into the pot and bring everything to a boil. Reduce the heat and let it simmer gently for about 20-30 minutes. This will help extract all the wonderful flavors from the shrimp shells.
4. Strain:
Once the cooking time is up, remove the pot from heat. Strain the stock through a fine-mesh sieve into a clean pot, pressing down on the solids to extract as much liquid as possible. Discard the solid remnants — they’ve done their job!
5. Cook the Shrimp:
Chop the peeled shrimp into bite-sized pieces. In a separate pan, lightly sauté about half of these shrimp pieces until they are just cooked through. Season them with a pinch of salt and paprika, then set these aside for garnish later. Retain the other half for blending into the soup.
6. Blend the Bisque:
Add the chopped raw shrimp to the strained stock and simmer gently until the shrimp turn pink, which should take 2-3 minutes. Remove the bay leaf. Now, use an immersion blender (or a regular blender if you prefer) to blend the soup until it’s wonderfully smooth.
7. Finish the Soup:
Return the blended bisque to low heat. Stir in the heavy cream and cayenne (if you like it spicy). Season it with salt and pepper to taste. Gently heat it again without boiling until everything is warmed through.
8. Serve:
Ladle the creamy bisque into beautiful bowls. Top each bowl with the sautéed shrimp pieces you set aside earlier and sprinkle with freshly chopped chives or parsley. If you want, add a small drizzle of cream for an elegant touch!
Enjoy your creamy, flavorful shrimp bisque, which is perfect for a cozy meal on any day!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best way to thaw shrimp quickly is to place them in a sealed plastic bag and submerge in cold water for about 15-20 minutes. Pat them dry before adding them to the bisque.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a pot over low heat, stirring occasionally. Avoid boiling, as it may cause the cream to separate.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute half-and-half or use coconut milk for a dairy-free alternative. Keep in mind that these substitutions may slightly alter the flavor and richness of the bisque.
Can I Make This Bisque Ahead of Time?
Absolutely! You can prepare the bisque base (without the cream) a day ahead. Just store it in the refrigerator, and when you’re ready to serve, reheat it gently, stir in the cream, and finish as directed!
