Here’s a rich and flavorful shrimp bisque recipe you can make at home:
Ingredients (Serves 4)
- 1 lb (450 g) shrimp, peeled and deveined (reserve shells)
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tbsp tomato paste
- 1/4 cup dry white wine (optional)
- 4 cups seafood or chicken stock
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley or chives, for garnish
Instructions
1. Prepare the Shrimp and Shells
- Peel and devein the shrimp, keeping the shells.
- Chop the shrimp meat roughly and set aside.
2. Make the Base
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, garlic, carrot, and celery; sauté for 5–7 minutes until softened.
3. Add Tomato Paste & Shrimp Shells
- Stir in tomato paste and cook 2 minutes to remove raw taste.
- Add the shrimp shells and cook for 3–4 minutes to release flavor.
4. Deglaze & Simmer
- Pour in white wine (if using) and let it reduce slightly.
- Add the stock, paprika, and cayenne pepper.
- Bring to a boil, then reduce heat and simmer 20–25 minutes.
5. Blend & Strain
- Remove shells using a slotted spoon.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Strain through a fine-mesh sieve for an ultra-smooth bisque.
6. Finish with Cream
- Return the soup to the pot and stir in heavy cream.
- Add the chopped shrimp meat and cook 3–4 minutes until pink and tender.
- Season with salt and pepper to taste.
7. Serve
- Ladle into bowls.
- Garnish with chopped parsley or chives.
- Serve with crusty bread or a toasted baguette slice.
Tips for Extra Flavor:
- Roast the shrimp shells in the oven before adding for a deeper taste.
- Add a splash of brandy or sherry just before serving for a gourmet touch.
If you want, I can also give you a quick 30-minute version that skips the long simmer but is still creamy and flavorful. Do you want me to do that?
