Creamy Shrimp Bisque Recipe

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5 from 33 votes

This Creamy Shrimp Bisque is a rich soup made by simmering shrimp shells with aromatic vegetables, herbs, wine, and cognac, then enriching the strained stock with roux and heavy cream. The process yields a smooth, creamy bisque with concentrated shrimp flavor and balanced herbaceous depth, great for a warming starter or light meal.

Prep Time

10 mins

Cook Time

1 hr 30 mins

Servings: 10

Calories: 134 kcal

Course: Soup

Cuisine: French

Ingredients

1 ½ tablespoons butter unsalted
shrimp shells from 4 pounds of shrimp
2 small small diced yellow onions
2 celery small diced stalks
½ fennel bulb small diced
2 carrot small diced
1 bay leaf
1 parsley small bunch
2 thyme sprigs, fresh
2 tarragon sprigs, fresh
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 to taste
ground white pepper to taste

Instructions

Cup of Yum

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

Make the bisque up to one day in advance and store covered in the refrigerator.
Reheat gently over low heat while whisking, or use a microwave until warmed through.
Store leftovers refrigerated for up to four days or freeze for up to three months; thaw overnight before reheating.
When cooking shrimp shells, pink shells will turn white as flavor extracts.
If you prefer not to puree shells, reduce water to concentrate flavor, though total volume will be less.
Repeated straining may be needed to achieve a very smooth bisque texture.
Optional garnishes include cooked shrimp, crème fraîche, or thinly sliced chives.
If cream breaks during reheating, whisk in a small amount of roux over medium heat to recombine.
Suitable dry white wines include chardonnay, pinot grigio, or sauvignon blanc for deglazing.

Nutrition Information

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 134

% 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.