Creamy Shrimp Bisque Recipe
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5.0
33 reviews
Excellent
Creamy Shrimp Bisque Recipe
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Don’t let those leftover shrimp shells go to waste, because this super easy-to-make creamy shrimp bisque is nothing short of delicious!
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Ingredients
- 1 ½ tablespoons unsalted butter
- shrimp shells from 4 pounds of shrimp
- 2 small small diced yellow onions
- 2 small diced celery stalks
- ½ small diced small fennel bulb
- 2 small diced carrots
- 1 bay leaf
- 1 small bunch of parsley
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 2 tablespoons tomato paste
- ½ cup white wine
- ¼ cup cognac
- 12 cups water
- 2 ½ roux recipes
- 1 cup heavy whipping cream
- sea salt and ground white pepper to taste
Instructions
- Add 1 tablespoon of butter to a large pot over medium heat and cook the shrimp shells until they are pink in color. See note.
- Set the shells to the side in a bowl and the remaining ½ tablespoon of butter to the pot over medium heat and in the onions, celery, fennel, carrots, bay leaf, parsley, thyme, and tarragon, and cook until lightly browned about 4-5 minutes. Stir occasionally.
- Mix in the tomato paste and cook over low heat until fragrant, about 2-4 minutes.
- Deglaze by adding in the wine and cognac and cook until the liquid has been mostly absorbed into the vegetables and evaporated, which takes about 3-4 minutes. There should be 1 - 2 tablespoons remaining.
- Add the shrimp shells back in along with the water and simmer over low to medium heat for 45-60 minutes.
- Roughly blend the shrimp stock with a hand blender or do it in batch in a regular blender.
- Strain the soup completely with a fine mesh strainer or chinois into a container and set it aside briefly.
- Next, in a separate large pot over low heat make the roux and then pour in the shrimp stock.
- Turn the heat to medium-high while continually whisking until it becomes very thick. Turn the heat down to medium and cook for a further 10 minutes.
- Finish by whisking in the cream, salt, and white pepper.
- Strain through a fine-mesh strainer or chinois until completely smooth.
- Serve with optional cooked shrimp, crème Fraiche, or sliced chives
Notes
- Chef Notes:
- Make-Ahead: This soup is meant to be eaten right away, but you can make it up to 1 day ahead of time. Be sure the cream has not broken from the soup before serving.
- How to Reheat: Add the desired amount to a small size pot and cook over low heat while whisking until warm. You can also heat in a microwave until warm.
- How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
- If you are using pink shrimp shells then they will turn white when cooking them in the first step.
- If you don’t want to puree the shells because it weirds you out, back off the 12 cups of water and only put in 8 cups of water to further concentrate the flavor. You will have less soup of course.
- You would use this exact same procedure with leftover lobster tails and lobster bodies if wanting to make lobster bisque.
- You may need to strain both the stock and the creamed bisque a few times to ensure it is really smooth.
- There are some optional garnishes for this soup that include some cooked shrimp, crème Fraiche, thinned sour cream with milk, and thinly sliced chives.
- If the cream breaks and the cream separates from the soup, whisk in a small amount of roux over medium heat in a pot to help bring it back together. The same rules with heat and whisking apply when normally working with a roux.
- white wine options are chardonnay, pinot grigio, or sauvignon blanc.
Nutrition Information
Show Details
Calories
134kcal
(7%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
66mg
(3%)
Potassium
189mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2536IU
(51%)
Vitamin C
5mg
(6%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 66mg | 3% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2536IU | 51% |
| Vitamin C | 5mg | 6% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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