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5.0 from 33 votes

Creamy Shrimp Bisque Recipe

Don’t let those leftover shrimp shells go to waste, because this super easy-to-make creamy shrimp bisque is nothing short of delicious!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings: 10
Calories: 134 kcal
Course: Soup
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Mix in the tomato paste and cook over low heat until fragrant, about 2-4 minutes.
  4. 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.
  5. Add the shrimp shells back in along with the water and simmer over low to medium heat for 45-60 minutes.
  6. Roughly blend the shrimp stock with a hand blender or do it in batch in a regular blender.
  7. Strain the soup completely with a fine mesh strainer or chinois into a container and set it aside briefly.
  8. Next, in a separate large pot over low heat make the roux and then pour in the shrimp stock.
  9. 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.
  10. Finish by whisking in the cream, salt, and white pepper.
  11. Strain through a fine-mesh strainer or chinois until completely smooth.
  12. Serve with optional cooked shrimp, crème Fraiche, or sliced chives

Notes

  • Chef Notes:
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  • 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

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

% 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.