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Shrimp Bisque Recipe

Shrimp Bisque

iamwinfred
This shrimp bisque recipe turns a handful of pantry staples and a pound of shrimp into the kind of silky, restaurant-worthy soup you'd expect to pay thirty dollars for at a seafood house. The secret is building flavor from the shrimp shells themselves, so nothing goes to waste and every spoonful tastes deeply of the sea.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 servings
Calories 340 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven Enameled cast iron recommended for even heat distribution
  • Fine-mesh strainer Essential for silky, restaurant-style texture
  • Cutting board and sharp knife
  • Immersion blender Standard blender works too, but immersion blender is easier and less messy
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons
  • Paring knife For deveining shrimp

Ingredients
  

  • 1 1/2 pounds large shell-on shrimp about 680g, peeled and deveined, shells reserved
  • 4 tablespoons unsalted butter 57g, divided (1 tbsp for stock, 3 tbsp for roux)
  • 1 small yellow onion about 1 cup or 150g, diced
  • 2 celery stalks about 1 cup or 120g, diced
  • 1 medium carrot about 1/2 cup or 60g, diced
  • 4 garlic cloves minced
  • 3 tablespoons all-purpose flour or gluten-free flour blend
  • 3 tablespoons tomato paste
  • 1/4 cup dry sherry 60ml
  • 4 cups seafood stock 960ml, or fish stock
  • 1 cup heavy cream 240ml
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper plus more to taste
  • Salt and black pepper to taste
  • 1 tablespoon fresh lemon juice 15ml
  • 2 tablespoons fresh chives or parsley chopped, for serving

Instructions
 

  • Peel shrimp, reserving shells. Devein with a paring knife and pat shrimp dry with paper towels. Refrigerate shrimp until ready to cook.
  • Melt 1 tablespoon butter in a Dutch oven over medium heat. Cook reserved shrimp shells for 4-5 minutes until pink and toasty. Add seafood stock, scraping up browned bits. Simmer for 15 minutes, then strain through a fine mesh strainer into a bowl. Discard shells and set stock aside.
  • Wipe out the pot and melt remaining 3 tablespoons butter over medium heat. Add onion, celery, and carrot and cook 6-7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  • Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook off raw flour taste. Add tomato paste and cook for another minute until deepened in color.
  • Pour in sherry and scrape the bottom of the pot to release browned bits. Let bubble for about a minute to cook off alcohol. Slowly whisk in strained stock to prevent lumps. Add smoked paprika, bay leaf, thyme, and cayenne. Simmer uncovered for 15 minutes until thickened and vegetables are very soft.
  • Remove and discard bay leaf. Using an immersion blender, puree soup directly in the pot until completely smooth. If using a standard blender, work in batches with the lid vented to let steam escape.
  • Reduce heat to low and stir in heavy cream until fully combined. Add peeled, deveined shrimp and cook gently for 4-5 minutes until pink and opaque. Do not boil.
  • Stir in lemon juice and season with salt and pepper to taste. Ladle into bowls and top with chopped chives or parsley before serving.

Notes

  • Take your time with the shell stock step since that's where most of the flavor comes from.
  • Do not skip toasting the shrimp shells — this builds a huge amount of flavor for very little effort.
  • Keep the heat low once the cream and shrimp go in to prevent curdling and overcooking.
  • Use a real fine mesh strainer for the stock, not just a colander, to keep the bisque silky.
  • Taste and adjust the cayenne at the end since heat levels can vary a lot between brands.
  • If your bisque seems too thick, thin it with a splash of extra stock or cream rather than water.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze the bisque without the shrimp for up to 2 months, then add fresh shrimp when reheating.
  • Reheat gently on the stovetop over low heat, stirring often — avoid boiling to prevent cream separation.
  • For a lighter version, swap heavy cream for half and half, though the texture will be slightly less rich.

Nutrition

Serving: 1BowlCalories: 340kcalCarbohydrates: 10gProtein: 20gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 155mgSodium: 650mgPotassium: 380mgFiber: 1.5gSugar: 4gVitamin A: 35IUVitamin C: 12mgCalcium: 8mgIron: 10mg
Keyword creamy shrimp soup, easy shrimp bisque, seafood soup, shellfish bisque, shrimp bisque
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