This creamy shrimp bisque is a warm hug in a bowl. With tender shrimp and rich flavors, it’s both comforting and satisfying on chilly days.
I love serving it with some crusty bread for dipping. Plus, it feels fancy enough to impress guests, but is super easy to make!
Key Ingredients & Substitutions
Shrimp: Fresh, peeled, and deveined shrimp make this dish shine. If fresh isn’t available, frozen shrimp do the trick well. Just remember to thaw them before cooking!
Butter: Butter adds richness to the bisque, but you can substitute olive oil for a lighter option. It won’t be quite as creamy, but it’ll still taste great!
Seafood Stock: If you don’t have seafood stock on hand, vegetable broth works as a good alternative. It may not be as flavorful, so consider adding a splash of fish sauce for extra depth.
Heavy Cream: For a lighter version, use half-and-half or coconut cream for a dairy-free option. Just be aware that it may change the overall flavor and texture slightly.
White Wine: If you prefer not to use alcohol, substitute the wine with additional seafood stock or a splash of lemon juice for brightness.
How Do You Get Really Great Flavor When Cooking the Base?
The foundation of this bisque is all in the sautéing! Start by cooking the shrimp shells in butter – this releases their flavors and infuses the dish. Keep the heat medium so that the shells cook without burning.
- Add the onion, garlic, carrot, and celery, and continue to cook slowly. This helps soften the vegetables and brings out their natural sweetness.
- Don’t rush through adding the tomato paste and spices. Let them cook a bit to deepen their flavors before adding the wine. This step makes a significant difference!
By taking your time to develop the base, you’ll create a rich, complex bisque that makes the shrimp the star of the show! Enjoy your cooking experience!
Shrimp Bisque
Ingredients You’ll Need:
For the Soup:
- 1 pound shrimp, peeled and deveined (reserve shells)
- 4 tablespoons butter, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/4 cup tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/4 cup dry white wine or dry sherry
- 4 cups seafood stock or water
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley or chives, chopped
- Crusty bread, for serving
How Much Time Will You Need?
This tasty shrimp bisque will take about 15 minutes of prep time and around 40 minutes of cooking time. So, all in all, you can have it ready in about 55 minutes. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Sauté the Shells:
In a large pot, melt 2 tablespoons of butter over medium heat. Add the reserved shrimp shells and sauté for about 5 minutes, or until they turn pink and fragrant. This will build a lovely base flavor for your bisque!
2. Cook the Vegetables:
Add the chopped onion, minced garlic, carrot, and celery to the pot. Cook everything together until the vegetables are softened, about 5-7 minutes. This mix is known as a mirepoix and adds amazing depth to your soup.
3. Build Flavor:
Stir in the tomato paste, smoked paprika, and cayenne pepper. Let this cook for about 2 minutes to allow the spices to bloom and develop their flavors.
4. Add Wine:
Pour in the white wine and allow it to cook until mostly evaporated, about 3-4 minutes. This adds a lovely acidity to balance the flavors.
5. Simmer:
Add the seafood stock (or water) and bring everything to a gentle simmer. Allow the mixture to cook for 20 minutes so all the flavors can meld together.
6. Strain the Broth:
Once simmered, strain the broth through a fine mesh sieve into a clean pot. Press the solids to extract as much liquid and flavor as possible. Discard the solids—you’ve done your job with them!
7. Make the Roux:
In the clean pot, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. This will help thicken your bisque smoothly.
8. Combine and Thicken:
Slowly whisk the strained broth into the roux until the mixture is smooth and thickened. Keep stirring to avoid lumps!
9. Add Cream:
Now add the heavy cream and stir well to combine. Season with salt and pepper to taste. Keep the bisque warm over low heat as you prepare the shrimp.
10. Cook the Shrimp:
In a skillet, sauté the peeled shrimp in a bit of butter until they are just cooked through, about 2 minutes per side. They should turn pink and opaque.
11. Serve:
Ladle the bisque into bowls, top with the sautéed shrimp, and garnish with chopped parsley or chives for a pop of color and freshness.
12. Enjoy with Bread:
Serve your hearty, delicious shrimp bisque hot with slices of crusty bread for dipping. Enjoy every spoonful of this comforting dish!
Bon appétit!
Can I Use Frozen Shrimp for This Bisque?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this by placing them in the refrigerator overnight or by placing them in a sealed bag and submerging in cold water for about 30 minutes.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can use half-and-half or milk. For a dairy-free version, coconut cream is a great alternative, though it will add a slight coconut flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream to restore its creamy texture.
Can I Make This Bisque Spicier?
Yes! If you like heat, you can add more cayenne pepper or even some chopped fresh jalapeño to the vegetable mix. Just be sure to adjust based on your heat tolerance!